Prepare the fruit, "top and tailing" the gooseberries and stalking the cherries. Pack it into the jars, then fill them nearly
Patent screw - top glass jars containing the preserved fruits full up with syrup. Screw down the lids tightly, place the jars on the stand, adjust the springs. Put the stand in the boiler, fill it up with cold water to cover the jars. Heat the water slowly to 900 Cent., and keep it at that temperature for twenty-five minutes. Let the bottles cool for five minutes, then lift them out and leave them until cold in a place free from draught.
Shell and wash the peas, then boil them for three minutes in boiling, slightly salted water. Drain off the water, rinse them in cold water, then put them at once into the jars. Put a teaspoonful of sugar into each jar, and fill them nearly up to the top with cold water, to which add a little salt, about two level teaspoonfuls to a quart of water. Cover the jars, and fix on the stand as already directed, cover them with cold water, heat it quickly until it reaches 1oo° Cent., and keep it at that temperature for one and three-quarter hours.
N.B. - It is of no consequence if the peas absorb some of the water in the jars.