The Method Of Keeping Green Gooseberies Till Winter

Take large green gooseberies before they ripen, put them in bottles and cork them. Then set one of the bottles to the neck in boiling water, and keep it there till the gooseberries are coddled, the water boiling softly all the while. When one bottle is done put in another, and so on till they are all done. Then cut off the corks close, and cover the tops all over with melted pitch orrosin, or fealing-wax, to prevent the air from getting in. The bottles must be kept in a cool place. The gooseberries prepared in this manner will bake as red as a cherry.

How To Preserve Gooseberries

Take fine large gooseberies, and pick off the black eyes, leaving the stalks on; set them over the fire in an earthen pipkin to scald, taking care they neither boil nor break. When they are tender take them out and put them in cold water. To every pound of gooseberies allow a pound and a half of sugar; and to every pound of sugar, a pint of water. Boil the sugar and water together to make a syrup, and take off the scum. Put the gooseberies into a preserving-pan, and then pour on the syrup when it is cold, setting them over a gentle fire. Let them boil, without breaking, till the sugar has penetrated their substance. Then take them off, cover the vessel with white paper, and set them by till the next day; at which time they mull be taken out of the syrup. Set the syrup on the fire, and let it boil till it begins to be ropy, taking off the scum. This done, put the gooseber-ries into the syrup again, and set them over a gentle fire, and let them continue till the syrup will rope; then take them off, and cover the vessel with paper, and let them cool. Likewise take gooseber-ries and boil them in water till the liquor is strong therewith; then strain it and let it settle. To every pint of this liquor allow a pound of double-refin'd sugar, and boil them to a jelly. Put the goosberries in glasses, and next pour some jelly on the top, and paper them up close.

How To Preserve Red Gooseberies

To every quart of water add half a pound of Lisbon sugar; set the mixture over the fire to boil, and take off the scum as it rises. Then take ripe red gooseberries and put them into the mixture; let them boil for two or three minutes; afterwards pour them into stone-jars, and when they are cold, cover them up with a bladder and leather.