Only the tires are allowed in the potty
The harvest season for elderberries extends from August to October. In the weeks before, the berries are not yet ripe and therefore still after processing poisonous. In the weeks that follow, there is a risk that the elderberry will shed its fruity clusters along with the withered leaves. The following harvesting technique effectively prevents unsightly discoloration from the berry juice and burst fruits:
- Put on gloves and apron, as well as a knife and a washable basket
- each umbel complete to harvest
- Pick out unripe fruits with two fingers and dispose of them
- Carry the fruit umbels in the basket into the house and rinse them under running water
- over a sieve the Elderberries comb out with a fork
- resist the temptation to nibble on the fresh fruit
also read
- Picking elderberries - an overview of the most important rules
- Reduce the elderberry in an appetizing way - delicious with berries and flowers
- Is red elderberry edible?
Processing is started immediately after the harvest, as the elderberry fruits do not have a long shelf life.
Various methods of preparation
Black elderberries lose their poisonous status if they are cooked at a temperature of at least 80 degrees Celsius. This circumstance only minimally restricts the possibilities of delicious preparation. We have put together the best variants for you:
- boil down with jam with 1 kilo of berries and 1 kilo of preserving sugar as well as a little lemon juice and currant liqueur
- Process into refreshing juice by adding 2 kilos of fruit and 200 grams of sugar for an hour Cook
- Use 500 grams of berries, 150 milliliters of water, 3 spoons of sugar, 1 pinch of cinnamon and 10 plums to conjure up a delicious elderberry nut on the stove
If there is not enough time for immediate processing, freeze the cones without further ado. The frozen fruits can easily be shaken off the stalks later.
Tips & Tricks
They give elder fruits a significantly longer shelf life through drying. You can do this very easily in the oven or in the dehydrator at below 40 degrees Celsius. Since the berries are still indigestible when dried, they serve as an aromatic ingredient for jams, jellies, compotes and boiled down juices.