Gooseberries for Tarts

Ingredients

• Gooseberries
• Alum water
• New velvet corks

Directions

1. Scald the gooseberries in alum water until finished.

2. Pick out any bad or broken gooseberries the next day.

3. Bottle the good gooseberries and fill the bottles with the alum water.

4. Seal the bottles tightly to prevent spoilage.

5. In dry weather, pick full-grown but unripe gooseberries, top and tail them, and place them in open-mouthed bottles.

6. Cork the bottles gently with new velvet corks.

7. Place the bottles in the oven after removing the bread and let them stand until shrunk by a quarter.

8. Remove from the oven, seal the corks tightly, cut off the tops, and seal with rosin.

9. Store in a dry place, ensuring they are well secured from air.