Publication gives identification characteristics of elderberries and how to make syrup, jelly, and pie using elderberries

Johnson, Carl M.

Lauritzen, Georgia C., PhD

English

DigitalCommons@USU

Utah State University DigitalCommons@USU Archived Food and Health Publications Archived USU Extension Publications 1989 Elderberries Georgia C. Lauritzen PhD Utah State University Extension Carl M. Johnson Utah State University Extension Follow this and additional works at: https://digitalcommons.usu.edu/extension_histfood  Part of the Food Processing Commons, and the Nutrition Commons Warning: The information in this series may be obsolete. It is presented here for historical purposes only. For the most up to date information please visit The Utah State University Cooperative Extension Office Recommended Citation Lauritzen, Georgia C. PhD and Johnson, Carl M., "Elderberries" (1989). Archived Food and Health Publications. Paper 33. https://digitalcommons.usu.edu/extension_histfood/33 This Factsheet is brought to you for free and open access by the Archived USU Extension Publications at DigitalCommons@USU. It has been accepted for inclusion in Archived Food and Health Publications by an authorized administrator of DigitalCommons@USU. For more information, please contact digitalcommons@usu.edu. EL252CD1888Utah State UniversityCooperative ExtensionLogan, UTBy Georgia C. Lauritzen. PhD•• K.D•• Nutrition Specialist If!i.Carl M. Johnson. Associate Professor Bmeritus. Forestry ResourcesThis common plant has an interesting history of usein the State of Utah, as well as throughout a goodportion of North America. There are seven nativespecies, two of which are mostly shrubby and found ineastern North America. Five species, more or lessarborescent, grow throughout the Rocky Mountainsand west to the Pacific Ocean from SW Canada to NWMexico. The most abundant species found in Utah isElderberry (Blueberry Elder or Blue Elderberry). Thescientific name is Sambucus glauca Nutt. or someauthQrs classify it S. cerulea. Common names seem tovary withJocal usage.Some allthors do not consider this plant a tree dueto its varied stature!. The majority of our specimens inUtah are rather small and shrubby in appearance. How-ever, on better sites along ravines, stream bottoms andmoist hillsides, more arborescent specimens may befound, some reaching 50' in height (commonly 20' orless) and 12" DBH (Diameter at Breast Height).Other identification characteristics: Leaves arepinnately compound, prodllced in pairs along the twigs.One complete leaf is about 7" long 7" wide. Each leafhas 7-9 leaflets, each ofwhich is about 3" long, oval ornarrow-oblong, sharp pointed, with finely toothed mar-gins. Twigs are stout and brittle with large pith orhallow centers. Buds arise from leafaxils, are greenishand scaly. Flowers are abundant in early summer, inshowy white dense clusters that produce blue drupe-like berries, nsually covered with a whitish glancusbloom. When ripe these berries are about 1/4" in diam-By definition, a tree is a perennial plant, with a single woodytrunk 01' stem with secondary thickening in form ohnnual growthrings, a single high crown and root system,and when matnre, atleast 2" DBB and 16' high (varies byauthOl's 8.20')eter, with sweet juicy flesh. Each fruit contains 3-5 tinynutlets. Bark is thin, furrowed and gray brown. Wood issoft, light in weight and brownish in color. A fairly largepith or hollow tube is common, even in large stems.These trees have little importance from the woodproduced, even through it occasionally may be used forfirewood. The primary uses for Elderberries in Utah isbecause of the fruit produced. The foliage is eaten bywildlife, especially deer and elk browse it heavily. Theberries are used for food for birds and human delicacies.The berries are somewhat distasteful when green. Ripeberries produce an abundance of sweet juice that is usedfor jelly, jam, syrup, etc. The whole berries, eventhough somewhat seedy, make excellent pies.The native Americans had a use for almost all partsof this plant; berries for food (fresh or dried); stems fortubes, pipes and musical instruments. Some Indianscalled this plant "the tree of music," since the smallertwigs and limbs made excellent flutes. Strips fromlarger limbs made arrow shafts. Flowers were used forexternal antiseptic washes.Domestic animals also feed on the plant leaves andtwigs.Most of the berries which are gathered are used tomake wine. Suggestions for home use are fresh or withcream as desserts such as pies, cobblers and fruit dump-lings. Elderberries are often preserved whole, asjuice,syrup and jelly. The flavor might be enhanced bycombining with other fruits or fruit juices such asapples.Nutritive Value for 100 gm (approximately 2/3 cup)ProccssTimc at Altitudes ofRecommended process time foj' Elderberries, whole ill n holllng-wotcr canner25mln.20 min.Pinls or Hi min.QUll11S.-~c-.-------.------------------Pints 15 min. 20 min, 20 min. 25 min.HotRnwPack Style JarSize 0-1,000 ft, 1,001.3,000 ft. 3,001.6,000 ft. llbove 6,000 fi:11------------------------------_._-------Quarts 20 IIlln. 25 mill. 30 min, 35 mill,73280 mg18.4 gm36 mg7gm300 IV (60 R.E.)Calories:Potassium:Carbohydrates:Ascorbic acid:Fiber:Vitamin A:Smaller amounts of calcium, iron, phosphorus and theB vitamins.Berry SyrupCanning: InstructionsQuantity: An average of 12 pounds is needed percanner load of 7 quarts; an average of 8 pounds isneeded per canner load of 9 pints.Quality: Choose ripe, sweet berries with uniformcolor.Procedure: Wash 1 or 2 qnarts of berries at a time.Drain, cap, and stem if necessary. Prepare and boilpreferred syrup.PREPARING AND USING SYRUPSfllcnsurcs of Walel' and SI.jt~ar~1For 9·Pin! l.A'llld For7·Qullrt Loud ,l=-=~~==-="""'" m"""" .~==. :~:'~I~;:;~~~:'P'O";:~~~'~-'S~-~~3~~~=~;;~;L_- '-,':':;:;"~ILight 20 5·3/4 1·1:'2 9 2·1/4---------------_..._----------l....lcdium 30 5·1/4 2-1/4 tl·lM 3·3/4Yield: About 9 half-pints_Procedure: Select 6-112 cups of fresh or frozenfruit. Wash and stem fresh fruit and crush in a saucepan.Heat to boiling and simmer until soft (5 to 10 minutes).Strain hot fruit through a colander and drain until coolenough to handle_ Strain the collected juice through adouble layer of cheesecloth or jelly bag_ Discard thedry pulp. The yield of the juice should be about 4-1/2to 5 cups. Combine the juice with 6-3/4 cups of sugarin a large saucepan, bring to a boil, and simmer 1minute_ To make a syrup with whole fruit pieces, save1 or 2 cups of the fresh or frozen fruit, combine thesewith the sugar, and simmer as in making regular syrup.Remove from heat, skim off foam, and fill into cleanhalf-pint jars, leaving 1/2-inch headspace_ Adjust Jidsand process_RecoUlmended process time for Berry S)'l"up in a boiliul~·water canner\~~ Pr()eessTimeMAWt~desofPack Sty)\" Jar Size 0·1,000 ft. 1,001-6,000 ft. Above 6,000 ft.---------_._--_._-----"---_.--------_._--HoC HlIlf·pints 10 min, 15 min, 20 min.or pintsHeat water and sngar together. Bring to a boil andpour over raw fruit injars_ For hot packs, bring waterand sngar to boil, add fruit, reheat to boil, and fill intojars immediately_Making JeHyjYithoutAdded PectinOther sweeteners: Light corn syrups or mild-flavored honey may be used to replace up to half thetablc sugar called for in syrnps_ Adjust lids and pm-cess_Use only firm fruits uaturally high in pectin. Selecta mixture of about 3/4 ripe and l/4 nnderripe fruit.Wash fruit thoroughly before cooking_ Crush berries_Put 4 pounds of fruit ane! 1 cup of water in largesaucepan and bring to a boiL SilTlmer 5·10 minutes-------_._------_.._---_.__._---------------------_._---_.--6 CLIpS2-1/4 C.7 ClipSt/2 ell!'15 min.10 min.3/4 c. + 2 tbsp1/4 c. + 1 tbsp1 cup3-t/2 tspHalf-pints 5 min.or pint<;HotGranulated sugarCtear .letColdwaterBottled lemon juicePack Style Jar Size 0-1,000 ft. 1,001-6,000 ft. above 6,000 ft.Process Time <'II f.\ltilllc1es ofMaWng Jelly With Added Pectin~~erbe:;;~;n;~l~---.~ . Q:anlities of Ingl:~di,>nlS ~ee~e;;"~l..Q!!lli1 1.ili.illJ2:.., ~Flesh OJ thawed 3· 1/2 ClipS 6 gll:1J,lElderberriesPurchase fresh pcctin each year. Old pectin mayresult in poor gels. Follow the instructions with eachpackage and process as below:Recommended process time for Jelly without addedpectin in a boiling.water cannerFresh fruits and juices as well as canned or frozenfruit juice can be used with commercially prepared.powdered or liquid pectin. The order of combiningingredients depends on the type of pectin used.Complete directions for a variety offruits are providedwith packaged pectin. Jelly made with added pectinrequires less cooking and generally gives a large yield.These products have more natural fruit flavors, also.Sheeting of jelly5,000 ft.6,000 ft.7,000 ft.8,000 ft.211 OI~I209°F' ,207°F205 OF I-'"'-------"220°F218 OF216 OF214 OF212 OFSell Level1,000 fL2,000 ft.3,000 ft.4,000 fLuntil frnit is soft, while stirring to prevent scorching.One pound of fruit should yield at least 1 cup of clearjuice.Sheet OK' spoon test: Dip a cool metal spoon into theboiling jelly mixture. Raise the spoon about 12 inchesabove the pan (out of steam). Turn the spoon so theliquid runs off the side. The jelly is done when thesyrnp forms two drops that flow together and sheet offthe edge of the spoon.Remove from heat and quickly skim offfoam. Fillsterile jars with jelly, leaving 1/4.. inch headspace.Adjust lids and process.Temperature test: Use a jelly or candy ther-mometer and boil until mixture reaches thefollowing temperatures at altitudes of:Measure 4 cups of fruit juice and 3-4 cups of sugarand heat to boiling. Stir until the sugar is dissolved.Boil over high heat to the jellying point. To test jellyfor doneness, use one of the following methods.,~~-~"~.When fruit is tender, strain through a colander,then strain through a double layer of cheesecloth or ajelly bag. Allow juice to drip through, using a stand orcolander to hold the bag. Pressing or squeezing thebag or cloth will cause cloudy jelly.Hot Pints or IS mill. 20 min. 20 min. 25 min.Quarts_.~.__.·_---_.._--_.Raw Pints 15 mill. 2Qmin, 20min, 25 min.--_.,--~ ..._..__._-.Qll1ll1S 20min, 25 min. 30 min, 35 min.Berry SyrupYield: About 9 half-pints.Procedure: Select 6-1/2 cups of fresh or frozenfruit. Wash and stem fresh fruit and crush in a saucepan.Heat to boiling and simmer until soft (5 to 10 minutes).Strain hot fnJit through a colander and drain until coolenough to handle. Strain the collected juice through adouble layer of cheesecloth or jelly bag. Discard thedry pulp. The yield of the juice should be about 4-1/2to 5 cups. Combine the juice with 6-3/4 cups of sugarin a large saucepan, bring to a boil, and simmer 1minute. To make a syrup with whole fruit pieces, save1 or 2 cups of the fresh or frozen fruit, combine thesewith the sugar, and simmer as in making regular syrup.Remove from heat, skim off foam, and fill into cleanhalf-pint jars, leaving I!2-inch headspace. Adjust lidsand process.P,'occssTimc at Altitudes ofPack StJlc JllrSizc O-j,OOO ft. 1,001·3,000 ft. 3,001.6,000 ft. a!lo\'c 6,000 ft.Making Jelly WithoutAdded PectinUse only firm fruits naturally high in pectin. Selecta mixture of about 3/4 ripe and 1/4 underripe fruit.Wash fruit thoroughly before cooking. Crush berries.Put 4 pounds of fruit and 1 cup of water in largesaucepan and bring to a boil. Simmer 5-10 minutes,_p_ac_,,_s.t~y_l'...::..Jl_Ir_S_i7..e_> _O--I.:.,JO.?O ft. __~!.:!!.:!~~..~bovc 610~~Hot Half-pints 10 min. 15 min. 20 mill.or pints.' ~olllmcnded prOCC5!l time for Berry SYI'~lP in a bomug~water cannerProcess Time at Altitudes ofFor?Quart l.,oadJ\ICllSUrcS of Water :Illd Sugar73280 mg18.4 gm36mg7 gm300 IV (60 R.E.)For 9·Pint LoadPREPARING AND USING SY1HiPSCalories:Potassium:Carbohydrates:Ascorbic acid:Fiber:Vitamin A:Other sweeteners: Light corn syrups or mild-flavored honey may be used to replace up to half thetable sugar called for in syrups. Adjust lids and pro-cess.Smaller amounts of calcium, iron, phosphorus and theB vitamins.Nutritive Value for 100 gm (approximately 2/3 cup)Quantity: An average of 12 pounds is needed percanner load of 7 quarts; an average of 8 ponnds isneeded per canner load of 9 pints.Quality: Choose ripe, sweet berries with uniformcolor.Procedure: Wash 1 or 2 quarts of berries at a time.Drain, cap, and stem if necessary. Prepare and boilpreferred syr\lp.Heat water and sugar together. Bring to a boil andpour over raw fruit in,jars. For hot packs, bring waterand sugar to boil, add fruit, reheat to boil, and fill intojars immediately.L....... ~-...........------.-.------.--.-----~------~--.~-. .---_._--------------..--------------__.~_____...........,...,..___o_~._·.,_...,__.________Quality: Select fresh, ripe, and firm berries. Unsweetened frozen Blderberry-Apple Pieberries may be used. IF sugar has been added, rinse it offwhile fruilis still frozen. 3J,~cup fresh elderberries 1 cup sugarYield: 1 quart or 7 quarls. 3/4 cup Ihinnly sliced tart apple 1/3 cup flour1 T~ lemon juiceProcedures: Wash and drain fresh benies. For fresh fruits, Mix all ingredients together, place in pastry lined pan and dotplace 6 cups at a time in 1 gallon boiling water. Boil each balch 1minute after the water returns to a boiL Drain but keep heated fruit wilh buller. Add lop crust. Bake at 400 OF for 35 10 40 min. 1-2in a covered bowl or pot. Combine sugar and Clear Jel in a large crust pie.kettle. Slir. Add water. Cook on medium high heat until mixturethickens and begins to bubble. Add lemon juice and boil 1 minute, Referencesstirring constantly. Fold in berries (drained) immediately and filljars with mixture, leaving 1/2-1 inch headspace. Adjust lids and Andersen, B.A. & Holmgren, A.H. Mountain Plants of Northeast-process.ern Utah. Utah Cooperative Extension Service, Cir. 319. Logan,UT (undated).Recommended proccss time for Elderberry Pic filling in n boiling-water cunnerComplete Guide to Home Canning. USDA Agriculture Informa-Process Time at Altitudes oftion Bulletin No. 539.I1ack Style Jar Size 0.1,000 ft. 1,001·3,000 ft. 3,001.6,000 ft. nbovc 6,000 ft.Hot Pints or 30min. 35 min. 40 min. 45 min. Composition of Foods: Fruits and FruitJuices. USDA AgricultureQuarts Handbook No. 8-9.Ensminger, A., Ensminger, M., Konlande, J. & Robson, J. Food forFreezing Whole Berries Health: A Nutrition Encyclopedia, First Edition. Pegus Press.Clovis, CA, 1986.Sort and wash Elderberries and package according to one ofthe Green, J., Hertxberg, R., and Vaughan, B. PUlling Food By, Fourthfollowing methods.Edition. The Stephen Greene Press. Lexington, MA, 1988.Dry pack, no sugar. Pack into containers, leaving 1/2 inchJohnson, C.M. Common Native Trees of Utah. Ag. Experimentheadspace. Seal and freeze. This method is used when berries areused in cooked dishes. Station/CooperativeExtension Service/Col. ofNatural ResourcesWet pack, in syrup. Pack into containers, cover with syrup, Sp. Rep. #22.Logan, UT Dec. 1970.leaving 1/2 inch headspace. Seal and freeze. This method is used Little, E.L. Jr. Checklist of United States Trees (Native andwhen berries are served uncooked. A medium syrup is made by Naturalized) Ag. Handbook #541. U.S. Forest Service, Dept. ofdissolving 3 cups of sugar in 4 cups of water, to yield 5-1/2 cups ofsyrup. Chill before using. Agric. U.S. Gov't Print, Off. Wash., D.C., 1979.Olsen, L.D. Outdoor Survival Skills. Brigham Young University• Elaine Roundy of Boulder, Utah, provided some information Press. Provo, UT, 1972.on nse of elderberries as well as some pie recipes. Her special Preston, R. J, North American Trees. Iowa State University Press.interest in elderberries was because of the wild, abundant elder-berry crop which grows on Boulder mountain. As a child it was a Ames, Iowa. 1949/1961.late summer family tradition to spend a day gathering berries. Sweet, M. Common Edible and Useful Plants of the West. NatureElaine suggests for the best flavor combining elderberries withapples. She uses acupofcrabapplejuice with elderberry juicewhen Graph Co, Heraldsburg, CA. 1962.making jelly and in her pie recipe. Thomas, D. Roughing It Easy, Brigham Young University Press.Provo, UT. 1974.t ..The Utah Cooperative Extension Service, an equal opportunity employer, provides programs and services to allpersons regardless of race, sex, color, age, national origin, religion, or handicap,Issued iu furtherance ofCooperative Extension Work,AclS ofMay8 audJune30, 1914, incooperation with the U.S. Departmentof Agricnlture, R. Palll Larsen, Vice President and Ilirector, E"tension Service, Utah State University...

Elderberries

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Elderberries

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