Gooseberries
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Gooseberries thrive in Alaska’s cool climate. The plants are easy to grow. The biggest
problem people usually have is figuring out how to use the fruit. The following recipes
provide a number of ideas on how to enjoy gooseberries. You’ll probably need to grow
your own, since the fruit is seldom available in markets.
Bushes should be planted 5 feet apart. They are not fussy about soil or pH. Use approximately 1 cup of fertilizer (8-32-16 or 10-10-10), evenly distributed, per plant, and work it into the soil in early spring. Compost can be mixed into the soil before planting, if available. To keep plants productive, prune regularly by completely removing canes older than three years. Keep only 9–12 canes per bush. Watch for imported currant worms. They can defoliate plants quickly. Harvest is typically from mid-August to mid-September. To reduce potential winter damage, make sure plants are well watered until freeze up.
Pick gooseberries carefully, especially the thorny varieties. The less ripe the gooseberry, the more sour its taste will be. Some varieties become quite sweet and turn pink or purple when fully ripe. Varieties which have been grown in Alaska include Pixwell, Pankiw, Oregon Champ, Hinnomaki Yellow and Hinnomaki Red.
Storage & Preservation
How to Clean and Store
To clean gooseberries, spread a clean, dry terrycloth towel over a slanted surface, such as a cutting board with one end propped up a few inches above the other. Gently roll the berries down the towel; most of the debris and leaves will cling to the towel, while the berries roll off. Rinse berries and remove blossom and stem ends. Gooseberries should be stored covered in the refrigerator and will keep up to three weeks.
How to Freeze
Gooseberries can be frozen by arranging dry fresh berries in one layer on a cookie sheet, with the sheet then placed in the freezer. When frozen, transfer berries to freezer bags or containers. Properly frozen gooseberries will last up to two years.
How to Dry
Gooseberries should be dipped in boiling water to “check” the skin or steamed until the skin cracks. This will allow the berries to dry thoroughly. Spread berries on an open screen in a dehydrator and follow dehydrator directions for grapes. Gooseberries are dry when leathery to the touch. Store in a closed container in a cool, dry place. Gooseberries may be used as you would raisins or soaked in water for use in baking.
How to Extract Juice
Combine 8 cups of gooseberries and 1 cup water. Crush berries. Bring just to a boil and simmer 10 minutes. Strain through jelly bag or several layers of cheesecloth in a colander. Let the juice drip into a bowl. For clear juice, do not twist or press jelly bag or cheesecloth.
Yield—5½ cups.
How to Prepare Puree
Cooked method: Add 1 cup of water to 4 cups of gooseberries. Cook until skins have popped. Press through a food mill or strainer. Yield—2 cups.
Uncooked method: Place 4 cups gooseberries in a blender and blend until the consistency of thick puree.
Yield—2 cups.