Are you a fan of elderberry syrup?
This delicious and nutritious syrup can be enjoyed in a variety of ways, from adding it to your morning smoothie to drizzling it over pancakes.
But did you know that pressure canning is the best way to preserve elderberry syrup?
In this article, we’ll guide you through the steps of pressure canning elderberry syrup, ensuring that your syrup is safe and properly preserved.
So, grab your pressure canner and let’s get started!
How To Pressure Can Elderberry Syrup?
Before you begin pressure canning your elderberry syrup, it’s important to gather all the necessary equipment. You’ll need a pressure canner, jars, and lids for storing your syrup. Make sure that your jars and lids are properly sterilized before use.
Next, prepare your elderberry syrup by heating it to boiling and boiling the materials for at least 10 minutes. This will ensure that your syrup is properly sterilized and safe for canning.
Once your syrup is ready, fill your jars with the syrup, leaving one inch of headspace. Cover the jars with lids and place them in the pressure canner.
Process the jars of syrup at 10-15 pounds of pressure for 20 minutes. It’s important to follow all necessary steps and guidelines for pressure canning to ensure that your syrup is properly preserved.
After processing, remove the jars from the pressure canner using a jar lifter and place them on a clean towel on the kitchen counter. Allow them to cool naturally and complete the seals.
Once the seals are complete, remove the rings and wash the jars. Label and date them before storing in a cool, dry place.
Why Pressure Canning Is Important For Elderberry Syrup
Pressure canning is an essential process for preserving low-acid foods like elderberry syrup. Elderberries are known for their medicinal properties and are often used to make syrup, jelly, and cough drops. However, elderberries have a pH value higher than 4.6, which is the boundary between low-acid and high-acid fruits. Therefore, it’s crucial to pressure can elderberry syrup to ensure that it’s safe for consumption.
Pressure canning involves heating the syrup to a high temperature and pressure, which kills any bacteria or microorganisms present in the syrup. This process also creates a vacuum seal that prevents the growth of bacteria or mold in the sealed jars.
Without pressure canning, elderberry syrup is at risk of spoilage and contamination. Spoiled syrup can cause food poisoning, which can lead to severe health issues. Therefore, it’s crucial to follow all necessary steps and guidelines for pressure canning to ensure that your elderberry syrup is safe for consumption.
Choosing The Right Equipment For Pressure Canning
When it comes to pressure canning, it’s important to choose the right equipment to ensure safe and effective preservation of your elderberry syrup. A pressure canner is necessary for low-acid foods like elderberry syrup, as it uses pressure to create temperatures well above boiling to effectively heat process the syrup.
When choosing a pressure canner, make sure to select one that is appropriate for the size of your batch. A 16-quart canner can hold up to 7 quart jars or 16 pint jars, while a 23-quart canner can hold up to 20 quart jars or 24 pint jars.
It’s also important to choose a canner with a reliable pressure gauge or dial gauge to accurately monitor the pressure during processing. Some models also come with a safety valve or locking lid for added security.
In addition to the pressure canner, you’ll also need jars and lids specifically designed for canning. Mason jars are a popular choice, but make sure to choose jars that are appropriate for the size of your batch and are free from cracks or chips. Two-piece lids with sealing compound are recommended for best results.
By choosing the right equipment for pressure canning, you’ll be able to safely and effectively preserve your elderberry syrup for long-term storage.
Preparing The Elderberry Syrup For Canning
To prepare your elderberry syrup for canning, start by washing the elderberries and removing any stems, leaves, or debris. Next, toss the berries into a pot with an inch of water covering them and bring to a boil. Stir in the berries, place a lid on the pot, and allow to simmer for 5-10 minutes.
After simmering, strain the berries through a fine-mesh strainer, removing most of the seeds. It’s important to note that elderberry juice should always be cooked and not consumed raw. Also, take care not to crush the seeds.
Once your juice is ready, test it with a pH strip to ensure that it has a pH level lower than 4.6. If the pH level is higher than 4.6, you can add some acid to it to lower the pH. For every pint (8 oz) of elderberry juice, you can add 1 tablespoon of bottled lemon juice (not fresh lemon juice) or 1/4 teaspoon of citric acid.
After adding acid, recheck the pH level to ensure that it is lower than 4.1 percent. Acid levels of elderberries can vary based on the soil they are grown in and can be inconsistent. It’s best to place 1 tablespoon of bottled lemon or lime juice or 1/4 teaspoon of citric acid directly in each pint jar.
To water bath process the elderberry juice, make sure it is at a rolling boil with your pH tested and acid added. Fill your clean hot jars with the juice, leaving 1/4 inch headspace, and process for 10 minutes at sea level (adjusting your time for altitude). Use hot and sanitized rings and lids with proper water bath canning procedures.
By following these steps, you can safely prepare and pressure can your elderberry syrup for long-term storage and use.
Filling And Sealing The Jars
To fill your jars with elderberry syrup, first make sure that they are properly sterilized and ready to use. Then, heat your elderberry syrup to boiling and boil the materials for at least 10 minutes to ensure that they are properly sterilized.
Next, fill your jars with the hot elderberry syrup, leaving one inch of headspace at the top. This will allow for expansion during processing and ensure that the jars seal properly.
After filling the jars with syrup, cover them with lids and tighten the rings until they are “fingertip tight”. This means that they are tightened enough to hold the lid in place but not so tight that air cannot escape during processing.
Place the jars in the pressure canner and process them at 10-15 pounds of pressure for 20 minutes. Make sure to follow all necessary steps and guidelines for pressure canning to ensure that your syrup is properly preserved.
After processing, remove the jars from the pressure canner using a jar lifter and place them on a clean towel on the kitchen counter. Allow them to cool naturally and complete the seals.
Once the seals are complete, remove the rings and wash the jars. Label and date them before storing in a cool, dry place. Your elderberry syrup is now ready to be enjoyed or given as a gift!
Processing The Jars In The Pressure Canner
Processing the jars in the pressure canner is a crucial step in pressure canning elderberry syrup. Here’s how to do it:
1. Place the jars of syrup in the pressure canner, making sure they are not touching each other and that there is enough water in the canner to cover the jars by at least one inch.
2. Close the lid of the pressure canner and lock it in place. Make sure that the vent pipe is not blocked and that the pressure gauge is working properly.
3. Turn on the heat and let the canner come to a boil. Allow steam to escape from the vent pipe for 10 minutes to ensure that all air has been removed from the canner.
4. Once the steam has escaped for 10 minutes, close the vent pipe by placing a weight or petcock on it, depending on your canner model.
5. Increase the heat until you reach the desired pressure level, which for elderberry syrup is 10-15 pounds of pressure.
6. Once you’ve reached the desired pressure level, start timing the processing time, which for elderberry syrup is 20 minutes.
7. After 20 minutes, turn off the heat and allow the pressure to drop naturally. Do not attempt to cool down the canner quickly by running it under cold water or opening the lid prematurely.
8. Once the pressure has dropped to zero, wait an additional 10 minutes before opening the lid of the canner.
9. Using a jar lifter, carefully remove the jars from the canner and place them on a clean towel on the kitchen counter.
10. Allow them to cool naturally and listen for a popping sound as each jar seals. This may take several hours.
11. Once sealed, remove the rings and wash the jars. Label and date them before storing in a cool, dry place.
By following these steps carefully, you can safely preserve your elderberry syrup through pressure canning, ensuring that you have a delicious and healthy syrup available whenever you need it.
Storing And Using Your Canned Elderberry Syrup
Now that your elderberry syrup is properly canned and stored, it’s time to start using it! Elderberry syrup is a versatile ingredient that can be used in a variety of ways. Here are some ideas:
– Take one to two teaspoons daily as a natural immune booster during cold and flu season.
– Mix with hot water and drink as a tea.
– Use as a topping for pancakes or waffles.
– Add to cocktails or mocktails for a unique flavor twist.
– Use as a sweetener in baking recipes.
When storing your canned elderberry syrup, it’s important to keep it in a cool, dry place away from direct sunlight. This will help preserve the quality and flavor of the syrup. It’s also important to check the seals on your jars periodically to ensure that they remain intact.
