- Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes)
- 21-1/2 qt. enamel water bath canner
- Funnel, jar lifter, lid lifter, bubble freer spatula
- Ball Blue Book
Looking for Canning Elderberries - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs in 2018? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.
If you have questions or feedback, please let me know!
Yield: 7 to 9 pint jars
Click here for a PDF print versionCanning your own elderberries is also quite easy. Here's how to make it, in 12 easy steps and completely illustrated. These directions work equally well for regular sugar, low sugar, fruit juice-sweetened and Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, -sweetened jam.
For more information about elderberries, see Elderberries.
This example shows you how to make canned elderberries. The yield from this recipe is about 7 pint jars per 9 pints of raw berries.
It's fun to go pick your own and you can obviously get better quality ones!
I prefer to grow my own; which is really easy, don't require pesticides and they make beautiful landscaping plants with red/gold leaves in the Autumn - but that does take some space and time.
As mentioned in the Ingredients section; you may use frozen elderberries (those without syrup or added sugar); which is especially useful if you want to make some jam in December to give away at Christmas!
Choose ripe, sweet berries with uniform color. At left are elderberries almost ripe! If you want to pick your own, here is a list and links to the pick your own farms.
Canned elderberries can be made in large or small batches - you can can one jar at a time if that's all you have.
Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them. But really, sanitizing them first is just good hygeine and common sense! See this page for more detail about cleaning and sanitizing jars and lids.
Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jam. Some newer dishwashers even have a "sanitize" setting.
Lids: put the very hot (but not quite boiling; around 180 F, steaming water is fine)
water (or on the stove in a pot of water on low heat) for at least several minutes; to soften up the gummed surface and clean and sanitize the lids.
I'm sure you can figure out how to wash the fruit in a colander of plain cold water. (yes, these are pictures of blueberries; my camera died when I canned the elderberry)
Then you need to pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
Then just drain off the water!
Depending upon which type of sweetener you want to use (sugar, no-sugar, Stevia (but you will have to experiment with amount, each brand of Stevia is a different concetration), or Splenda, or a mix of sugar and Stevia (or Splenda) or fruit juice) you will need to use a different syrup from below.
Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods. Heat the syrup to near boiling in a pot.
Most people prefer the medium syrup (highlighted) or elderberry juice with added sugar!
Sugar syrup proportions for 7 to 9-pint jars of elderberries (double it for 9 quart jars)
Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer it
|2||no calorie sweetener||7||0||0||1/4 cup|
|3||Fruit juice (white grape or peach juice works well)||0||7||0|
|4||Reduce calorie / fruit juice||4||3||0|
|5||Fruit juice and Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer,||0||7||0||1/2 cup|
|6||very low calorie||7||0||1/4||1/4 cup|
|7||very light (10% sugar)||7||0||1||0|
|8||light (20% sugar)||6||0||2||0|
|9||medium (30% sugar)||6||0||3||0|
Add 2 tablespoons bottled lemon juice per quart jar or 1 tablespoon per pint jar to each of the jars. Alternatively, you may add 1/2 teaspoon citric acid (also goes under the brand name "fruit fresh") per quart or 1/4 teaspoon per pint to the jars. This is to increase the acidity and help prevent discoloration and spoilage.
Fill jars with elderberries, gently tapping the bottom of the jar on the countertop to help pack the elderberries down gently (tapping does it without breaking the elderberries).
Note about "hot packing" vs. "raw packing". You may have noticed that some recipes or canning directions call for the berries to be heated in a pot of boiling water for 30 seconds to several minutes before filling the jars. That is the 'hot pack" method. We're using the "raw pack" method (no preheating) because most berries are delicate and would be adversely affected by the preheating, and being small, it isn't needed to ensure uniform heating in the canner!
Add the hot syrup from step 6, leaving 1/4 to 1/2-inch headspace. Wipe any spills jam off the rim of the jar.
Seat the lid and tighten the ring around them. This is where the jar tongs and lid lifter come in really handy! Place them into the canner
You can use either a boiling water bath canner or a pressure canner, since there is sufficient acidity in berries. In the water bath canner, keep the jars covered with at least 2 inches of water. Keep the water boiling.
The processing times are shown for each type of canner in the tables below!
To adjust, process according to the recommendations in the table below:
Recommended process time for raw pack Elderberries in a
|Process Time at Altitudes of|
|Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
Recommended process time for raw pack Elderberries in a
|Canner pressure (pounds of pressure) at altitudes of|
|Jar Size||Processing time||0 - 1,000 ft||1,001 and above|
|Pints||8 min||5 1b||10 1b|
|Quarts||10 min||5 1b||10 1b|
Lift the jars out of the water in the water bath canner (wait till pressure is zero in a pressure canner) and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last about 18 months. After that, the get darker in color and start to get runny. They still seem safe to eat, but the flavor is bland. So eat them in the first 12 to 18 months after you prepare them!
Summary - Cost of Making Home Canned Elderberries - makes 7 pint jars, 16 oz each**
|Item||Quantity||Cost in 2018||Source||Subtotal|
|Elderberries||11 lbs (about 2 gallon, or 4 dozen large elderberries)||$10.00/gallon||Pick your own||$10.00|
|Canning jars (8 oz size), includes lids and rings||7 jars||$8.50/dozen||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$5.00|
|Sugar||3 cup||$2.00||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$2.00|
or about $2.42 per pint jar
* - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars! If you already have jars or reuse them, just buy new lids (the rings are reusable, but the flat lids are not)!
From left to right:
You can get all of the tools in a kit here:
Home Canning Kits
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!
Average Customer Review:
Canning & Preserving for Dummies
The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback - May 31, 2016
This is THE book on canning! My grandmother used this book when I was a child. It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc. If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)
[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]