Well, the plan was to freeze them until I could pick out the sticks. I’d read freezing helped this process, which it definitely did, as long as they stayed frozen. But it’s how to store the juice…
Processing and storing elderberry juice
To process and store elderberry juice safely and effectively, follow these steps:
Clean and prepare the fruit: Rinse elderberries under cool running water, remove stems and leaves, and place them in a pot for juice extraction. Heat gently over medium heat to release juice, then strain through a sieve or cheesecloth. Sweeten with sugar or honey and add 1 T. lemon juice for flavor.
Sterilize jars and equipment: Wash jars and lids in hot, soapy water, and sterilize jars by boiling them in water for 10 minutes.
Fill jars: Pour the hot elderberry juice into jars, leaving about ¼ inch headspace at the top. Remove air bubbles and wipe rims with a damp cloth.
Process jars: Place filled jars in a water bath canner with at least 1 inch of water covering the tops. Process jars using a water bath canner to preserve flavor and prevent spoilage.
I think you can eliminate the sugar and just add lemon juice to each jar and water bath.
Well, the plan was to freeze them until I could pick out the sticks. I’d read freezing helped this process, which it definitely did, as long as they stayed frozen. But it’s how to store the juice…
Processing and storing elderberry juice
To process and store elderberry juice safely and effectively, follow these steps:
Clean and prepare the fruit: Rinse elderberries under cool running water, remove stems and leaves, and place them in a pot for juice extraction. Heat gently over medium heat to release juice, then strain through a sieve or cheesecloth. Sweeten with sugar or honey and add 1 T. lemon juice for flavor.
Sterilize jars and equipment: Wash jars and lids in hot, soapy water, and sterilize jars by boiling them in water for 10 minutes.
Fill jars: Pour the hot elderberry juice into jars, leaving about ¼ inch headspace at the top. Remove air bubbles and wipe rims with a damp cloth.
Process jars: Place filled jars in a water bath canner with at least 1 inch of water covering the tops. Process jars using a water bath canner to preserve flavor and prevent spoilage.
I think you can eliminate the sugar and just add lemon juice to each jar and water bath.
Thank you!
Pam, 1 T. of Lemon juice per pint jar when canning. Same as with tomatoes. I did not make that clear, sorry.