2018 UPDATE ON ELDERBERRY SYRUP
We recently became aware of some new info on preserving your elderberry syrup without using brandy to keep it from molding or fermenting.
- use lemon juice or apple cider vinegar
- freeze it (you could freeze it in ice cube trays and then just take out one cube per day)
- preserve it in pint size jars using the water bath method for 10 minutes. Make sure you leave 1/4″ head space and add to the time if you live in a higher elevation.
Yes, that is true. It’s been over a year since I have had a cold.
We learned about some of the useful plants we could be growing around our homestead and Elderberry sounded like the most important one to be considering. Even in our little trailer park it could be a part of our landscape.
While we were looking into the idea, my wife found that a local store selling health and natural foods was carrying the elderberries. So she bought some and went about making them into syrup. That was late August 2016.
We take one tablespoon per day. That required three separate batches through that winter and then we stopped for the summer. We just started with a new batch late in August 2017.
Then in late November I caught a cold. I could feel it coming on and I began to take the syrup twice a day: morning and evening. I must say it was the easiest cold I’ve ever been through. I was used to getting at least 5 colds a year. I work inside then out, then back inside again, and this makes me so prone to chills, etc. A cold seemed to be upon me often. Not Now!
I am so grateful for the desire and determination of doing things for ourselves, and for my wife and her dilligence in finding out how to do things well.
After a request by comment I felt I should include the recipe. Here it is:
1 cup dried elderberries
3 1/2 cups filtered or spring water
2 Tbsp chopped fresh ginger root, opt.
1 3″ piece cinnamon stick, opt.
1/2 tsp whole cloves, opt.
1 /4 cup dried rose hips, opt.
1 cup raw organic honey
1/4 cup brandy (used as a preservative)
Place elderberries, water, and spices in stainless steel or other non-corrosive pot.
Bring to a boil and then simmer 45 min to an hour until reduced by almost half.
Let cool, mash the berries in the liquid and then strain through a cheesecloth. Squeeze the cheesecloth to get all the liquid out but it will stain your hands so use kitchen gloves if desired. Discard the berries. Add the honey and stir well. Add the brandy as a preservative, if desired, otherwise it will spoil if you don’t use it up in about 1-2 weeks. Store in glass jar in the fridge and take 1 Tbsp per day.
Thank you for commenting.