To Keep Goosberrys All The Year

This recipe is drawn from an English household manuscript dating from approximately 1725 to 1750 and attributed to Jane Webb. In the early 18th century, home preservation was essential for ensuring fruit was available throughout the seasons, particularly through the winter months. Before refrigeration or modern canning, cooks relied on ingenious methods to keep fruits like gooseberries fresh. The technique here mirrors an early form of hot-water preservation, anticipating later developments in bottling and canning. At the time, cellars provided natural cool storage, and sealing with pitch or wax was a practical way to keep out air, mold, and pests. Householders would have used whatever glassware was available and tightly fitting corks were prized for keeping the contents fresh.

In Jane Webb’s kitchen, this recipe would require wide-mouthed glass bottles or jars (typically recycled bottles), stout corks, a deep kettle for boiling, and access to wax or pitch for sealing. A cold cellar or larder would serve as the storage location. Modern cooks can substitute glass canning jars and metal lids, a large stockpot or canner for processing, and paraffin wax for sealing, if desired.