To Keep Green Gooseberries
Ingredients
Directions
Prepare and fill
Gather gooseberries when they are formed but not soft. Top and tail them.
Fill wide-mouthed bottles with gooseberries up to the neck and cork them slightly.
Heat in the copper pot
Place bottles in a copper pot with sawdust or straw at the bottom and pour in cold water to the necks of the bottles.
Light the fire and boil the water. Remove the bottles and fill them with boiling water from a kettle.
Cork the bottles again slightly and let them cool before sealing tightly.
Store and serve
Store the bottles on their sides in a cool, dry place, turning them every other day for a month.
To serve, combine the liquor and fruit in a dish and sweeten with brown sugar.
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
- Gooseberries
- The fruit being preserved, which forms the body of the finished dish.
- Brown sugar
- Adds sweetness to the liquor and fruit when the dish is served.
The step that matters
Cork slightly, then cool before sealing tightly. Sealing while the bottle is still hot can fail or crack it. As the contents cool, the air inside contracts, so a tight seal made after cooling holds better and keeps air out during storage.
“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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