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.

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.

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

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

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.

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

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.

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.