For this purpose the gooseberries must be large and full grown,
but quite green. Top and tail them, and put them into wide-mouthed
bottles as far up as the beginning of the neck. Cover the bottom
of a large boiler or kettle with saw-dust or straw. Stand the
bottles of gooseberries (slightly corked) upright in the boiler,
and pour round them cold water to each, as far up as the fruit.
Put a brisk fire under the boiler, and when the water boils up,
instantly take out the bottles and fill them up to the mouth with
boiling water, which you must have ready in a tea-kettle. Cork them
again slightly, and when quite cold put in the corks very tight
and seal them. Lay the bottles on their sides in a box of dry
sand, and turn them every day for four or five weeks. If properly
managed, the gooseberries will keep a year, and may be used at any
time, by stewing them with sugar.
You may bottle damsons in the same manner; also grapes.