Elderberry juice from the pressure cooker

Ingredients for 1 servings:

• 500 ml water
• 2 kg elderberries (elderberry clusters), as much as fits into a 5-6 l pressure cooker
• possibly sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

for preserving in bottles and drinking immediately

Pour the water into the bottom of the pressure cooker. Place the strainer insert inside. Add the washed elderberry clusters. Let it juice for 12 minutes from the steaming point. Let the steaming point drop down automatically. Open the pressure cooker and press the clusters with a potato masher. Drain the strainer separately. If you want to preserve the juice, simply bring it back to a boil. At this point, add sugar to taste and let it dissolve. Pour the juice into pasteurized bottles while it’s still hot. Turn them upside down for 10 minutes and check that a vacuum is built up as they cool. If kept cool, the juice will easily keep in the bottles for up to a year.