For the Mason jar
- Layer the ingredients in the following order: elderberries, cinnamon stick, ginger, cloves and apple cider.
- Top it with a leak proof lid and a bow. Â Refrigerate until ready to cook.
Include the following directions with the jar
- Keep refrigerated unto ready to cook. Â Freeze if not using within 4 days.
- Add jar contents to the pressure cooker pot. Â Add 4 cups water. Â Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 10 minutes. Â When cooking is complete, use a natural release.
- Set a fine mesh strainer over a bowl and pour the pot’s contents into the strainer. Press on the elderberries to remove all of the juice. Discard the elderberries.
- Allow the juice to cool then store in refrigerator for up to 2 weeks in mason jars with a pourable lid. Can also be frozen if longer storage is needed.