It was the mid-seventies when I started preserving food. We lived on a five-acre plot in the country, so there was room for a large garden, and I had an abundance of things to can and freeze. There was a huge brush pile on the property that had been there a while, and there were elderberry bushes growing all around it. I watched those elderberries bloom and become berries, gorgeous purple-black berries that looked scrumptious. My mom, nor anyone close to me, had ever canned any juice or jelly from it. The library offered books on preserving wild berries, and I made some jelly that year, and many years since then. In the early years of our country, pioneers and Indians referred to elderberries as 'the medicine chest of the common people.' The tiny berries contain more vitamin C than any other herbaceous plant except for black currants and rose hips. The jelly is eaten anytime one of us has a cold or flu-like symptoms. Last week, Hub visited his brother out in the country, and c...
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