Elderberry syrup has become increasingly popular in recent years due to its potential health benefits. It is made by cooking elderberries with sugar and water to create a concentrated, sweet syrup. Some of the potential benefits of elderberry syrup include reducing cold and flu symptoms, lowering inflammation, and boosting the immune system.
Many people want to make large batches of elderberry syrup to last throughout the year. This leads to the common question: can you can elderberry syrup? The short answer is yes, elderberry syrup can be canned using proper food preservation methods to extend its shelf life. However, there are some important factors to consider when canning elderberry syrup.
Should Elderberry Syrup Be Canned?
Canning elderberry syrup can allow you to preserve a large batch that can be conveniently stored and enjoyed for up to a year. The high sugar content of the syrup helps create an environment that deters microbial growth. The canning process kills any bacteria or molds that could be present, creating a shelf-stable product.
However, there are also some potential downsides to canning elderberry syrup:
– It can lose some of its flavor, color, and potency over time. The canning process exposes the syrup to high heat which can degrade some of its active compounds.
– Improper canning can lead to syrup spoilage or foodborne illnesses if jars are not properly sealed and sterilized.
– The syrup may crystallize or the fruit settle on the bottom during storage. Storing canned syrup in the refrigerator after opening can help reduce this effect.
So while canning elderberry syrup is an option for preservation, it may lose some of its potency and appeal over time. It’s best consumed within a year of canning for maximum benefits. Freezing small portions may better retain the syrup’s flavor and health benefits.
How to Can Elderberry Syrup
If you decide canning is the right option for preserving your elderberry syrup, here are some tips for safe and successful canning:
Equipment
– Canning jars with self-sealing lids (mason jars or Kerr jars)
– Canning rack and canner pot with fitted lid
– Jar lifter
– Canning funnel
– Bubble releaser or headspace measuring tool
– Clean towels or cloths
Ingredients
– Elderberry syrup: This should be prepared according to your favorite recipe before canning. The syrup should be completely cooled before canning.
– Lemon juice: Add 1 tablespoon per pint jar or 2 tablespoons per quart jar. The acidity helps prevent botulism.
– Water (optional): You can top off jars with hot water if needed to leave proper headspace.
Sanitizing
1. Wash and rinse all canning jars, lids, funnel, and other equipment in hot, soapy water. Rinse well.
2. Submerge jars in a boiling water canner or pot of hot water for 10 minutes to sterilize. Leave jars in the hot water until ready to fill.
3. Heat additional water in canner or pot for lid sterilizing.
Filling Jars
1. Place syrup into a clean saucepan and stir frequently over low heat. Bring to a simmer (180°F to 190°F).
2. Using a canning funnel, ladle hot elderberry syrup into the sterilized jars, leaving 1⁄2 inch of headspace.
3. Add lemon juice and hot water if needed to top off headspace. Wipe jar rims with a clean, damp towel.
4. Center lids on jars and screw on bands just until fingertip tight. Do not overtighten.
5. Carefully lower filled jars into the canner pot with the rack, ensuring jars are not touching. Water should cover by 1-2 inches.
6. Turn heat up to bring water to a boil. Boil gently for 10 minutes (add extra time for higher elevations).
7. Turn off heat and allow jars to cool undisturbed for 12-24 hours.
Sealing & Storing
– After cooling, check jar seals by pressing down on the center of each lid. It should not flex up and down. Remove screw bands.
– Sealed, properly canned syrup will be vacuum sealed with a concave lid. Refrigerate any unsealed jars and use within 2-3 weeks.
– Wash sealed jars and lids. Label with contents and canning date.
– Store in a cool, dark place for up to one year. Refrigerate after opening.
Safety Tips
– Only use trusted canning recipes and procedures from reputable sources. Elderberry syrup is a low-acid food, so proper processing is critical.
– Check jar seals before storing. Discard any jars with signs of spoilage.
– Use sterile equipment and proper sanitizing methods. Clean all surfaces and utensils.
– Leave appropriate headspace as directed in recipes. Use a bubble releaser for accuracy.
– Acidify syrup with lemon juice to help prevent botulism risk. Only add acidic ingredients approved in tested recipes.
– Process filled jars in a water bath canner according to recipe directions for the altitude. Do not shorten processing times.
Recipe for Canned Elderberry Syrup
This basic recipe for canned elderberry syrup is adapted from the National Center for Home Food Preservation. It makes roughly eight half-pint jars.
Ingredients
– 3⁄4 cup lemon juice (divided)
– 3 cups elderberry syrup
– 1⁄4 tsp butter or margarine to prevent foaming (optional)
Directions
1. Prepare syrup according to your favorite elderberry syrup recipe. Let cool completely.
2. Sterilize jars and lids in boiling water. Heat additional water in canner.
3. Place 6 tsp of lemon juice in each jar.
4. Pour cooled elderberry syrup into a saucepan with butter to prevent foaming. Bring to a simmer.
5. Ladle hot syrup into jars, leaving 1⁄2 inch headspace. Wipe rims. Add lids and bands.
6. Process in a boiling water canner for 10 minutes (add time for higher elevations). Cool jars.
7. Check seals, wash jars, and store properly once cooled. Refrigerate after opening.
Nutrition Facts Per Serving (2 tablespoons)
| Calories | 67 |
| Total Fat | 0 g |
| Sodium | 6 mg |
| Total Carbs | 17 g |
| Sugars | 15 g |
| Protein | 0 g |
Shelf Life of Canned Elderberry Syrup
When properly canned, sealed and stored, elderberry syrup can last 12-18 months. Over time, the color may fade and the fruit can sink to the bottom. Refrigerating after opening will help the syrup retain its flavor and potency for 2-3 months.
Here are some signs your canned syrup may be spoiled and should be discarded:
– Lid is bulging or popped up
– Lid seal is broken, jars don’t seal properly
– Syrup is discolored or moldy
– Unpleasant odors when jar is opened
As long as jars remain vacuum sealed, the syrup should stay safe to consume within one year. Always inspect jars before use and discard any with signs of spoilage. For best quality, try to consume canned elderberry syrup within a year of canning.
Benefits of Elderberry Syrup
Elderberry syrup provides a convenient way to get the health benefits of elderberries. Some potential benefits include:
Supports Immune Function
Elderberry syrup contains flavonoids with antioxidant and anti-inflammatory properties. These phytochemicals may help boost immune response.
Some research indicates elderberry can help reduce cold and flu duration and symptoms. More studies are still needed.
High in Vitamin C
Elderberries provide an excellent source of vitamin C which helps support immune system health. 1 cup of elderberries provides 60% of daily vitamin C needs.
May Have Antiviral Effects
Compounds in elderberries may interfere with how viruses attach to and enter cells. This could help prevent viral infections or make them less severe.
Acts as an Antioxidant
The flavonoids in elderberries are powerful antioxidants that can help lower oxidative stress and inflammation in the body. This is beneficial for overall health.
Heart Health
The anthocyanins unique to elderberries promote healthy blood flow and may lower chronic inflammation that can lead to heart disease.
So harnessing the benefits of elderberries in syrup form provides a tasty way to help support immune function, heart health, and overall well-being.
How to Take Elderberry Syrup
Elderberry syrup can be taken daily as a preventative supplement or increased at the onset of illness. Here are some dosage guidelines:
– Children 2-3 years: 1⁄2 teaspoon daily, up to 1 teaspoon during illness
– Children 4-8 years: 1 teaspoon daily, up to 2 teaspoons during illness
– Older children and adults: 1-2 teaspoons daily, up to 1 tablespoon during illness
For best results, take elderberry syrup immediately at the first sign of a cold or flu for 3-5 days. It can boost the immune system to help you recover faster.
You can pour the syrup directly on the spoon and swallow. For young children, you can mix it into water or diluted juice. The concentrated flavor of elderberry syrup also makes it an excellent addition to teas, lattes, yogurt, oatmeal, pancakes, and other foods.
As with any supplement, speak to your healthcare provider about potential interactions or if you have any underlying health conditions. Discontinue use if any side effects occur. Keep syrup refrigerated after opening.
Possible Side Effects and Precautions
For most people, properly prepared elderberry syrup is safe when consumed in normal food amounts. However, there are some precautions to keep in mind:
– Unripe or raw elderberries contain a toxic compound that can cause nausea, vomiting, and diarrhea. Always cook elderberries thoroughly before consuming.
– The ripe, cooked berries are safe for most people. However, due to a lack of safety research, elderberry syrup is not recommended for:
– Pregnant or breastfeeding women
– Young children under 2 years old
– People with autoimmune diseases like rheumatoid arthritis
– People taking immunosuppressants or chemotherapy drugs
– Elderberry may interact with diuretics, laxatives, insulin, and other medications. Check with your doctor about potential interactions.
– Some people report mild gastrointestinal distress, such as nausea, vomiting, or diarrhea, from taking high doses of elderberry syrup. Reduce dosage if this occurs.
When consumed properly, elderberry syrup is likely safe for most healthy adults and older children. But consult your healthcare provider if you have any concerns or take medications where interactions are possible.
Conclusion
Elderberry syrup is a traditional folk remedy that may provide immune-boosting and anti-inflammatory benefits. While fresh elderberries need to be cooked, creating a concentrated syrup allows you to get benefits year-round. Properly canned elderberry syrup can have a shelf life of 12-18 months when stored in a cool, dark place. However, some deterioration in quality may occur over time. For maximum potency and flavor, try to consume canned elderberry syrup within one year and refrigerate after opening. When enjoyed in moderation, elderberry syrup can be a tasty way to help support overall good health.
