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“Raising Jane” issue:

Stay tuned - coming soon!

“She’s a Keeper” issue:

Elderberry Juice
(from the Intimate Picnic, p. 59)

Elderberries are found throughout North America and have a long history of medicinal applications. It is an indigenous tree that can grow to 30 feet and produces small (1/4 inch), round, nearly black berries that take on a dusty white “bloom” when mature. At my farm, they grow wild in the draws and in some of my gardens. It is important to use only fully mature berries when making juice and to avoid getting any of the larger stems or leaves mixed in.

To make elderberry juice, I prefer using a stainless steel juice-extractor/steamer-cooker. I layer at least 4 quarts of clean, ripe elderberry clumps in the perforated steaming basket. Cover and set over the bottom water pan filled to about 2 inches of the top; bring to a rapid boil. Steam the berries for 1 to 1 1/2 hours or until the berries start to look worn-out and faded. Have clean, hot sterilized canning jars ready by holding them in a 200 degree oven until you’re ready to fill them. Extract the juice through the rubber tube of the extractor into clean, hot jars. Add sugar if desired. Cap immediately with sterilized lids and process in a hot-water bath canner for 30 minutes (both quarts and pints). Makes 8 to 12 cups, depending on the juiciness of the berries. (You’ll generally get 2-3 cups of juice from 1 quart of berries.)

Note: If clearer juice if desired (to mimic the look of wine), let juice stand for 24 hours in a pan in the refrigerator before adding any sugar. Carefully ladle juice into a second pan for reheating without disturbing the sediment. Add sugar, if desired, and proceed as above. For health reasons, I prefer not to add sugar to my elderberry juice. Without sugar, it is super tart, but I merely sip it like you would a fine wine. I always process mine in pint jars. MaryJane

To Market, To Market ... (p. 30-31): If you're interested in starting your own "Country Club," see an example of our brochure here (PDF file)