Bulk Frozen Juice

Frozen Raw Native Elderberry Juice - $50/gal. 

We are sold out of  bulk frozen elderberries, frozen raw juice, thermally dried elderberries and freeze dried elderberries. MEC's sustainably grown, thermally dried native elderberries are sold out because we only sell what we grow. 

To order more than 10 gallons, please contact Chris Patton by email first: info@midwest-elderberry.coop, or call 612-418-4624 (9am-5pm Central Time during the workweek please) with questions. You will be quoted with freight and billed in advance of shipping. Each gallon weighs 8.55 lb., on average measured a pH 4.3 BRIX 11. Each 2 gallon jug weighs 18 lb. total. 

Sacred Blossom Elderberry Syrup Recipe from Juice: 

1 Gallon Raw Elderberry Juice, 4 cups honey, 2 cups extra strong echinacea tea (optional).

Bring 2 1/2 cups of water to boil and add 1 cup of echinacea herbs.  Cover and cook on low for 8 to 24 hours.  Strain. (Optional: Use distilled water.)

Boil honey hard for 2 minutes, then add raw elderberry juice and bring it to 180°F.  Remove from heat. Add echinacea tea and honey.  Stir well. 

To preserve reheat to nearly a boil (165-175°F), then seal in jars. Set in a cold area if possible.

5 lb. dried elderberries approximately equals 2 gal. of raw juice
[Every person’s recipe and taste is a bit different. The above is one way. Another person, who had been making it from frozen berries or dehydrated berries, added a little more than 50% water to get it to about the way she was used to. She also increased her honey and herbs and ended up with a taste she liked better than her syrup made with berries.]

Are Raw Native Elderberries Safe? (Applies to Juice, too.)

Elderberry Flower Production and Cyanide Concern
Andrew L. Thomas University of Missouri Division of Plant Sciences, Southwest Research Center Mt. Vernon, MO.  This article gives a photo and graph rundown of a multi-year study investigating the whether native North American Sambucus (nigra) canadensis contains proto-cyanide glycosides in quantities sufficient to warrant specific processing requirements beyond clean harvest. 

Summary of Findings:

  • Picrate paper method was successfully used to assess the total cyanogenic potential.
  • A control test with two apple varieties showed high levels of cyanide in the seeds.
  • No cyanide was detected in commercial (processed) elderberry juice
  • Levels of cyanide detected in tissues of fresh berries were very low; lowest in juice & seeds and highest in stems & green berries.
  • Levels of CNG’s detected with LC-MS method were very low in all tissues and consistent with picrate results.
  • Detected levels pose no threat to American Elderberry consumers. Excluding stems, green berries and leaves in juice preparation is recommended.

[Click here to read the full article.]

This does not seem to be true for European Sambucus nigra elderberries, which have a history of production processes to neutralize the potential issues related to glycosides. That is why those imported ingredients are more processed and may also be part of the reason why native elderberries taste better than the European ones.

While the latest research at the university of Missouri (soon to be published) indicates that fresh/frozen, ripe elderberries do not have significant levels of glycosides, some few people seem to be strongly affected by consuming raw elderberries or elderberry juice, where it upsets their digestive system. Why they have a lower tolerance for elderberry is not clearly understood. Fresh and raw frozen berries that are fermented or heated so that the entire volume reaches 180° F, or more have not been associated with any health related incidents to our knowledge

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