Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
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Preserved Whole Gooseberries
Make a strong syrup of two pounds of sugar to a pint of water. Prick gooseberries in several places and put them in the syrup. Let heat to 160° and take from stove but let berries remain in syrup over night. Repeat twice; then re-heat, stopping just short of boiling point, again letting berries stand over night in the syrup. While still cold place them in bottles with syrup poured over and set bottles in the water-bath to finish. Should the berries seem to be cracking before the water boils remove bottles at once and seal; otherwise let stand till water is at boiling point.