Baker Ranch began its journey with cultivating Elderberries in 2011, there are currently 54 Elderberry trees in production.
Elderflowers are harvested in early July and those that are left to be pollinated ripen into berries that are harvested in mid to late September.
Customers can order fresh elderflowers to dry at home for teas and cordials.
The berries make excellent tinctures, juices, mead or syrups and are often used in a variety of home remedies and recipes.
Elderflowers are harvested in early July and those that are left to be pollinated ripen into berries that are harvested in mid to late September.
Customers can order fresh elderflowers to dry at home for teas and cordials.
The berries make excellent tinctures, juices, mead or syrups and are often used in a variety of home remedies and recipes.
Elderflower and Elderberries For Sale
2018 Frozen elderberries - SOLD OUT For pricing or to place an order for fresh Elderflowers available mid July thru early September call 208-241-7038. Elderflower Cordial Recipe Benefits of Elderberry and Elderflowers Elderberry Facts Elderflower Benefits |
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Elderberry Processing Instructions
WARNING: Do not consume raw elderberries. Elderberries contain toxins in their raw state and require cooking for safe consumption. Elderberries should be simmered until 180 degrees is reached and left over pulp from fruit should be discarded, not consumed. Stems, leaves, and green unripe elderberries should be removed prior to heat processing. The juice from the berries is all that you use for this recipe.
Preparation Instructions: Removing the berries from their clusters can be a tedious process. Use a lady’s hair pick, or a fork, comb down the clusters into a deep bowl removing the berries from the stems. This is messy, and they will stain clothing so wear old clothes or an apron. After berries have been destemmed, fill bowl with cold water with at least 1 inch of water above berries. Remove debris such as stems, leaves and any green berries that float to the top, stir gently and repeat until all debris and unripe berries are removed (Note, many ripe elderberries still have flowers on the end and they will float, do not remove these they are fine to use). Drain and measure out elderberries. You can keep any extra elderberries in the freezer in quart or gallon freezer bags at this point to make additional batches of the syrup at a later time.
Elderberry Syrup (take at the first signs of cold or flu symptoms)
2 C fresh elderberries
3 C filtered water
1 C RAW honey *Raw Honey Warning Below
Method:
1. Combine the berries and water in a stainless steel stockpot. Using medium-low heat bring to a slow simmer (DO NOT BOIL) for 30 minutes or until the concoction is reduced by about half, reaching 180 degrees (test with a food grade thermometer).
2. Mash the berries releasing the juice, allow to set for at least 5 minutes, then strain the mixture through a fine-mesh strainer and discard all pulp.
3. Optional: Return the juice to low-heat and add any additional herbs and spices you'd like – try ginger, cloves, fresh lemon wedges and/or cinnamon sticks. Simmer for 15 minutes. Turn off heat and allow to cool to a warm, yet safe handling temperature.
4. Strain again, through several layers of cheesecloth and return to pot. The mixture should still be warm but not scalding. Add raw honey and stir well until it melts. Besides contributing its own medicinal qualities, the raw honey acts as a preservative here. If you choose to use agave nectar, sugar, or processed honey as a sweetener instead, you'll need to add alcohol as a preservative: 3-4 ounces of brandy or 100 proof vodka will do.
5. When the syrup has cooled, put it into bottles or jars with a good sealing lid. Label, date and store in the refrigerator. With proper handling and storage, the syrup should last up to 1 year if kept refrigerated, longer if alcohol is used as the preservative.
There are many other recipes that can be found online, including pancake syrups, jellies, wine and cordials. ENJOY!
*RAW HONEY WARNING: Manufacturers process most of the honey you find in grocery stores. Many of the beneficial antioxidants and bacteria are also removed or destroyed in the process, which is why raw honey is so beneficial. However, you probably also have heard people warn about raw honey. Raw honey should not be given to infants under the age of 18 months. This is because some honey contains low count of naturally occurring bacterial botulinum spores, which bees collect together with the nectar. These spores cannot be removed during honey processing and cannot be detected by consumers. A baby's immature digestive system is not yet acidic enough to inhibit the toxin from being produced, whereas the digestive system of an older child and adults is. Hence, there is a potential for these organism to thrive and grow in the intestines of young infant's intestines and produce toxin, possibly causing a serious form of food poisoning known as infant botulism. The typical symptoms of this illness are constipation followed by general weakness and poor feeding ability, and in worst cases, they can lead to sudden death.
WARNING: Do not consume raw elderberries. Elderberries contain toxins in their raw state and require cooking for safe consumption. Elderberries should be simmered until 180 degrees is reached and left over pulp from fruit should be discarded, not consumed. Stems, leaves, and green unripe elderberries should be removed prior to heat processing. The juice from the berries is all that you use for this recipe.
Preparation Instructions: Removing the berries from their clusters can be a tedious process. Use a lady’s hair pick, or a fork, comb down the clusters into a deep bowl removing the berries from the stems. This is messy, and they will stain clothing so wear old clothes or an apron. After berries have been destemmed, fill bowl with cold water with at least 1 inch of water above berries. Remove debris such as stems, leaves and any green berries that float to the top, stir gently and repeat until all debris and unripe berries are removed (Note, many ripe elderberries still have flowers on the end and they will float, do not remove these they are fine to use). Drain and measure out elderberries. You can keep any extra elderberries in the freezer in quart or gallon freezer bags at this point to make additional batches of the syrup at a later time.
Elderberry Syrup (take at the first signs of cold or flu symptoms)
2 C fresh elderberries
3 C filtered water
1 C RAW honey *Raw Honey Warning Below
Method:
1. Combine the berries and water in a stainless steel stockpot. Using medium-low heat bring to a slow simmer (DO NOT BOIL) for 30 minutes or until the concoction is reduced by about half, reaching 180 degrees (test with a food grade thermometer).
2. Mash the berries releasing the juice, allow to set for at least 5 minutes, then strain the mixture through a fine-mesh strainer and discard all pulp.
3. Optional: Return the juice to low-heat and add any additional herbs and spices you'd like – try ginger, cloves, fresh lemon wedges and/or cinnamon sticks. Simmer for 15 minutes. Turn off heat and allow to cool to a warm, yet safe handling temperature.
4. Strain again, through several layers of cheesecloth and return to pot. The mixture should still be warm but not scalding. Add raw honey and stir well until it melts. Besides contributing its own medicinal qualities, the raw honey acts as a preservative here. If you choose to use agave nectar, sugar, or processed honey as a sweetener instead, you'll need to add alcohol as a preservative: 3-4 ounces of brandy or 100 proof vodka will do.
5. When the syrup has cooled, put it into bottles or jars with a good sealing lid. Label, date and store in the refrigerator. With proper handling and storage, the syrup should last up to 1 year if kept refrigerated, longer if alcohol is used as the preservative.
There are many other recipes that can be found online, including pancake syrups, jellies, wine and cordials. ENJOY!
*RAW HONEY WARNING: Manufacturers process most of the honey you find in grocery stores. Many of the beneficial antioxidants and bacteria are also removed or destroyed in the process, which is why raw honey is so beneficial. However, you probably also have heard people warn about raw honey. Raw honey should not be given to infants under the age of 18 months. This is because some honey contains low count of naturally occurring bacterial botulinum spores, which bees collect together with the nectar. These spores cannot be removed during honey processing and cannot be detected by consumers. A baby's immature digestive system is not yet acidic enough to inhibit the toxin from being produced, whereas the digestive system of an older child and adults is. Hence, there is a potential for these organism to thrive and grow in the intestines of young infant's intestines and produce toxin, possibly causing a serious form of food poisoning known as infant botulism. The typical symptoms of this illness are constipation followed by general weakness and poor feeding ability, and in worst cases, they can lead to sudden death.