To preserve Gooseberries

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (17)
  1. Gather gooseberries before they become too large.
  2. Remove stalks and buds without cutting the fruit.
  3. Fill wide-mouthed bottles with the prepared gooseberries.
  4. Loosely insert corks into the bottles.
  5. Place the bottles upright in a boiler, up to their necks in water.
  6. Heat the water until the fruit appears scalded.
  7. Remove the bottles from the boiler.
  8. Allow the bottles to cool completely.
  9. Cork the bottles tightly and seal the tops with rosin.
  10. Dig a trench in a less-used part of the garden, deep enough to hold the bottles upright and allow for 1.5 feet of earth cover.
  11. Bury the bottles in the trench, covering them with 1.5 feet of earth.
  12. If frost is expected, add fresh stable litter to the ground over the trench to prevent it from hardening, ensuring the fruit can still be dug up.
Alternative Method
  1. Scald the gooseberries as described above.
  2. Allow the bottles to cool completely.
  3. Fill the bottles with cold water.
  4. Cork the bottles.
  5. Store the bottles in a damp or dry place.
Original Text
To preserve Gooseberries. Before they become too large, let them be gathered; and take care not to cut them in taking off the stalks and buds. Fill wide mouthed bottles; put the corks loosely in, and set the bottles up to 187the neck in water in a boiler. When the fruit looks scalded, take them out; and when perfectly cold, cork close, and rosin the top. Dig a trench in a part of the garden least used, sufficiently deep for all the bottles to stand, and the earth be thrown over, to cover them a foot and a half. When a frost comes on, a little fresh litter from the stable will prevent the ground from hardening, so that the fruit cannot be dug up. Or, scald as above; when cold, fill the bottles with cold water; cork them, and keep them in a damp, or dry place: they will not be spoiled.
Notes
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