Elderberry fruits are rich in vitamins and minerals. Simply picking and eating raw is unfortunately not an option. Find out here how to harvest and process elderberries correctly.
Only the tires are allowed in the potty
The harvest time for elderberries extends from August to October. In the weeks before, the berries are not yet ripe and are therefore still poisonous even after processing. In the weeks that follow, there is a risk that the elderberry bush will drop its fruit hangings along with the withered leaves. The following harvesting technique effectively prevents unsightly discoloration caused by the berry juice and burst fruit:
- Put on gloves and an apron, and grab a knife and a washable basket
- harvest each cone completely
- Pick out unripe fruits with two fingers and dispose of them
- carry the fruit umbels into the house in the basket and rinse them under running water
- Using a fork, comb out the elderberries over a sieve
- resist the temptation to snack on the fresh fruit
Processing begins immediately after harvest, as the elderberries do not keep for long.
Various methods of preparation
Black elderberries lose their toxic status when cooked at a temperature of at least 80 degrees Celsius. This circumstance limits the possibilities of a delicious preparation only minimally. We have compiled the best variants for you:
- boil down to jam with 1 kilo of berries and 1 kilo of preserving sugar as well as a little lemon juice and currant liqueur
- process into a refreshing juice by boiling 2 kilos of fruit and 200 grams of sugar for an hour
- conjure up a delicious elderberry jam on the stove from 500 grams of berries, 150 milliliters of water, 3 spoonfuls of sugar, a pinch of cinnamon and 10 plums
If there is no time for immediate processing, freeze the cones without further ado. The frozen fruit can later be easily shaken off the stalks.
tips and tricks
They give elderberries a significantly longer shelf life through drying. This is easily done in the oven or in the dehydrator at under 40 degrees Celsius. Since the dried berries are still indigestible, they serve as an aromatic ingredient for jams, jellies, compotes and boiled juices.