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The elderberries are blooming and loaded this year. In the most recent freezer clean out I thawed out some and canned some homemade elderberry pie filling. This should make room for the new crop in the freezer. For me elderberry has been a super simple crop to grow and easy to propagate. I dehydrate some for hot tea during the winter as it is supposed to help strengthen the immune system. This is the first pie filling from them I have canned thus far.
Elderberry Pie Filling for canning (1 quart)
5 cups elderberries
1 cup sugar
1 cup water
1 TBSP lemon juice
1/4 cup Clear Jel
1. Combine water, sugar, Clear Jel and cook over medium heat until thick stirring often to prevent sticking.
2. Add lemon juice and simmer for about a minute
3. Fold in elderberries and simmer for about 5 minutes.
4. Put in hot jars and seal. Process quarts and pints in water bath canner for 30 minutes.
***My berries were frozen so I defrosted the berries and strained off the juice and used it as my water. You can add water to the juice the compensate for the difference.)
Blessings from The Holler
The Canned quilter
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2022-06-14 15:16:00
Karl Hoffman is a distinguished agriculturalist with over four decades of experience in sustainable farming practices. He holds a Ph.D. in Agronomy from Cornell University and has made significant contributions as a professor at Iowa State University. Hoffman’s groundbreaking research on integrated pest management and soil health has revolutionized modern agriculture. As a respected farm journalist, his column “Field Notes with Karl Hoffman” and his blog “The Modern Farmer” provide insightful, practical advice to a global audience. Hoffman’s work with the USDA and the United Nations FAO has enhanced food security worldwide. His awards include the USDA’s Distinguished Service Award and the World Food Prize, reflecting his profound impact on agriculture and sustainability.
