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Baking

To Bottle Gooseberries

Preserved gooseberries by bottling with spring water and alum.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Bottle Gooseberries

Ingredients

Directions

Prepare

  1. Pick green walnut-gooseberries and bottle them.

  2. Fill the bottles with spring water up to the neck and cork them loosely.

Heat and store

  1. Place the bottles in a pot of hot water until they are heated through.

  2. Remove the bottles and let them cool, then cork them tightly and cover with a bladder.

  3. Store in a dry, cool place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Green walnut-gooseberries
Provide the fruit that is preserved, keeping its shape and flavour in the bottles.
Spring water
Fills the bottles around the fruit, carrying moisture and helping keep it submerged.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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