Pick off noses and stalks, but be careful not to burst the berries. Then fill some wide-mouthed bottles quite full, tie over the mouths paper with pricked holes, stand the bottles in boiling water, and just let the fruit turn colour (no sugar or anything with the fruit). Take the bottles out, and cork and seal them. The old way was to bury them head downwards in a garden border; but if well sealed, to keep out all air, I do not believe that is necessary. Green Currants are excellent done the same way, and Morella Cherries, small Plums, and Damsons; only these must be ripe.