Soil pH affects the pH of the fruit
Glass of fresh elderberry syrup with cinnamon stick, brown sugar, star anise and elderberries on a wooden kitchen counter
Canning Elderberry Juice Safely at Home
PrintCanning Elderberry Juice at Home Safely
- Yield: 4 pints 1x
Description
Some elderberry varieties have a higher pH than the 4.6 recommended for safe water bath canning at home. Increasing the acidity of elderberry juice can improve the safety of home canned elderberry juice, jam, and jelly to prevent the growth of botulism.
Ingredients
- 8 cups elderberry juice
- 4 tablespoons lemon juice, bottled or 1 teaspoon citric acid
- sugar to taste (optional) (Honey may be added before serving)
Instructions
- Extract elderberry juice from fresh or frozen elderberries. Add 1 tablespoon lemon juice or 1/4 teaspoon citric acid per pint jar. Pour hot juice into jars over acid additive.
- Heat canning jar lids in a saucepan of simmering water to soften seal or treat them according to the manufacturers directions. Clean jar rims with clean towel to remove residual juice. Remove from pan, and place on jar rims of pint jars. Complete seal by screwing on the canning jar rings.
- Place in water bath canner. Fill canner with hot water to cover jars by 2 inches. Bring to a gentle rolling boil over medium heat. Boil for 10 minutes. Turn off heat. Let jars settle for 5 minutes before removing from the canner.
- Remove jars using a jar lifter, and place on a clean towel on the kitchen counter. Allow to cool naturally. This will complete the seals.
- Seal is completed when the top doesn’t give when pressed with your finger.
- When jars have cooled completely and seals have completed, remove the rings and wash the jars. Label and date the jars before storing in a cool, dry place.
- You can use this juice to make elderberry syrup, elderberry jellies, or other elderberry dishes.
Per pint:
- add 1 tablespoon of bottled lemon juice or
- 1/4 teaspoon of citric acid or
- 2 tablespoons cider vinegar
To get the skin, seeds, and any other undesirable chunks out of your elderberry juice, use a cheese cloths to strain and sift.
I ran across this post as I was looking for elderberry recipes as my bushes are coming ripe. The very first thing I read was the University of Wisconsin extension publication…. ie beware of elderberry. Noted the date… June 2020. Odd timing that after years of recipes for canning or using elderberries, that allllllll of a sudden, it is considered unsafe. Anyway… I appreciate your post and look forward to using the tons (or at least lbs) of berries I’ve been collecting and freezing the last couple of weeks.
Here’s the recipe I use: https://joybileefarm.com/easy-shelf-stable-elderberry-syrup/
I have dried elderberry. How much dried berries and water should I use to make the juice?
Yes, for sure.