This, the simplest method of all, appears to base its success on the character of the cold water used and rather than preserve many bottles in the first year it would be safer to try it on a few and see how they keep.
Generally, however, the method is most satisfactory, especially if hard water is used, not soft, containing particles of organic nature.
Gooseberries are by far the most successful fruits to do, but I have known cherries, loganberries, rhubarb and black currants to have been done satisfactorily.
The bottles used must be of a sort which enables an absolute air-tight seal to be made and that is why any bottle of the screw type is the best.
The gooseberries selected should be perfectly clean (this is important, and picked clean rather than washed after- wards), green and by no means ripe. They are paeked tightly by jarring until the bottle is full level to the top.
The packed bottle is now held beneath a strong stream of clean hard water, from a tap for preference, but if not then from a clean pail held a yard or so high. The water is allowed to rush through the fruit for three to four minutes with the object of taking away the air with it. Tap the water smartly on the sides occasionally to dislodge air bubbles.
Now hold the bottle well beneath a pail full of water and put on the fittings tightly below the surface so that no air whatever is contained in the bottle. This is all that is necessary but of course the caps cannot be tested for perfect sealing as there is no vacuum and the bottle must be stored away without unscrewing the caps at all.