Step 1

Gooseberries may be canned as a raw pack or hot pack fruit. I'd recommend raw pack, and that's how I've written these instructions. Hot pack instructions are in the notes.

Step 2

Prepare gooseberries by washing the fruit and picking them over to remove any spoiled or unripe fruit. Use a sharp paring knife to remove tops and tails.

Step 3

Prepare a water bath canner and bring it up to scalding hot, but not simmering for raw pack (about 140 degrees F).

Step 4

Fill canning jars with raw gooseberries, leaving 1/2 inch headspace.

Step 5

Prepare your canning syrup and bring it up to a boil. If using extra light syrup, you'll need 3/4 cup sugar and 6 1/2 cups water for every 9-pint canner batch. You can also can them in water or fruit juice, or heavier syrups. See notes.

Step 6

Pour boiling syrup over the gooseberries in jars, leaving 1/2 inch headspace.

Step 7

Cap with 2 part canning lids and process in a water bath canner for 15 minutes for pints and 20 minutes for quarts if below 1,000 feet in elevation. See notes for higher altitudes.

Step 8

Once the canning time is complete, remove jars with a jar lifter and allow them to cool to room temperature on a towel on the counter before checking seals.