How to Process Elderberries

Place the elderberries in a colander. Rinse the berries clean with cool, running water. Remove any stems or plant material still clinging to the berries.

Place the sugar and the water inside a pot. Bring to a boil over medium heat, stirring constantly until the sugar dissolves completely.

Pour the berries into the sugar syrup. Bring the mixture back to a boil then turn off the heat.

Pour the elderberries and syrup into clean pint-sized canning jars. Leave 1/2 inch of head space between the top of the fruit and the rim of the jar.

Place a canning lid on top the jar with the rubber ring in contact with the jar rim. Screw a canning ring onto the jar to secure the lid.

Bring the water in the canner to a boil. Place the jars inside the boiling water. Add more water, if necessary, until the water level sits 2 inches above the top of the jars.

Boil the jars of elderberries for 20 minutes if you live at an altitude below 6,000 feet. Process for 25 minutes at altitudes above 6,000 feet.

Lift the jars from the canner with a pair of jar tongs at the end of the processing time. Place the jars on top of a towel-covered rack to cool for 24 hours. The jars are sealed when the button in the center of the canning lid depresses and remains depressed.