Directions:
Wash gooseberries; drain. Use scissors to snip off stem and blossom
ends. Make a medium or heavy syrup; keep syrup hot. Ladle 1/2 cup
hot syrup into hot jar. Fill jar with gooseberries. Gently shake
jar to pack gooseberries closely without crushing, leaving 1/2 inch
headspace. Add hot syrup to cover gooseberries if needed, leaving
1/2 inch headspace. REmove air bubbles. Adjust two-piece caps. Process
pints 15 minutes, quarts 20 minutes, in a boiling water canner.
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