Is Elderberry High in Acid? Unpacking the Berry's pH and Varietal Differences

November 18, 2025 •

4 min read

While containing organic acids like citric and malic, many elderberry varieties are actually classified as a low-acid food, averaging a pH around 4.9. Understanding this is crucial for anyone wondering, "Is elderberry high in acid?" and how it impacts their diet or food preservation methods.

Quick Summary

Elderberries are generally considered low in acid, with the pH varying significantly by variety. This affects safe food preparation, digestion, and taste.

Key Points

Varieties Differ: American elderberries are typically low-acid, with a pH above 4.6, while Blue elderberries are high-acid.
Low-Acid Food Classification: The average pH of many elderberries around 4.9 classifies them as a low-acid food, unlike most other berries.
Canning Safety: For canning low-acid elderberries, special high-sugar recipes or added acidifiers are required to prevent botulism.
Contains Citric and Malic Acid: The tartness of elderberries comes from organic acids like citric and malic acid, though not enough to make all varieties high-acid.
Preparation is Key: All raw elderberries are mildly toxic and must be cooked to be safe for consumption.
Gut Health Benefits: Despite some acidity, elderberries have been traditionally used for stomach ailments and are rich in fiber that can support gut health.

The Acidity of Elderberry Explained

Many people assume all berries are highly acidic due to their tart taste. However, when it comes to elderberries (from the Sambucus genus), the answer is more nuanced. The acidity is not uniform across all types and can have significant implications for health, digestion, and food preparation, especially home canning. The pH scale, which measures acidity, runs from 0 (most acidic) to 14 (most alkaline), with 7 being neutral. For food safety purposes, a pH of 4.6 is a critical benchmark, as foods with a pH above this are considered low-acid.

How pH Varies by Elderberry Variety

Not all elderberries are created equal when it comes to their acid content. Research has shown that different subspecies of Sambucus nigra have distinct chemical compositions. The acidity and pH can vary based on genetics, growing conditions, and ripeness.

American Elderberry (Sambucus nigra ssp. canadensis): Studies conducted in places like Missouri and Oregon show that American elderberries are often low in acid, with a pH that can fall above the 4.6 safety line. This means they cannot be canned using standard methods for high-acid berries and require special, high-sugar recipes to ensure safety from bacteria like Clostridium botulinum.
European Elderberry (Sambucus nigra ssp. nigra): Limited data on this variety suggests it may be higher in acid compared to American elderberries. However, due to the difficulty in distinguishing between the two, it is often recommended to follow the same preservation guidelines as for the American variety.
Blue Elderberry (Sambucus nigra ssp. cerulea): Native to the western United States, this variety is typically high in acid, with a pH below 4.6. This makes it safe for standard water-bath canning methods used for other high-acid berries like blueberries or strawberries.

Beyond just the pH, elderberries contain various organic acids, predominantly citric acid and malic acid, which contribute to their tartness. Ascorbic acid (Vitamin C) is also present in varying amounts.

Raw vs. Cooked Acidity

It is essential to remember that all raw elderberries contain compounds called cyanogenic glycosides, which can be toxic and cause nausea or vomiting. Cooking the berries for at least 30 minutes deactivates these toxins, making them safe for consumption. This heating process can also alter the overall acidity slightly, but does not fundamentally change its classification as a low-acid or high-acid food.

Elderberry vs. Other Berries: An Acidity Comparison

To put the elderberry's acidity into perspective, here is a comparison with other common berries. This highlights why it is important not to lump all berries into the same "high-acid" category, especially when considering canning safety or managing digestive issues.


Berry Type	Average pH Range	Acidity Classification	Common Organic Acids	Considerations for Use
American Elderberry	4.7–5.2	Low Acid	Citric, malic	Requires special canning methods with high sugar ratios; not suitable for standard water-bath canning.
Blue Elderberry	<4.6	High Acid	Citric, malic	Safe for standard water-bath canning; can be used in recipes for other high-acid berries.
Blueberry	3.1–3.3	High Acid	Citric, malic	Standard high-acid canning methods are safe. Can trigger reflux in sensitive individuals.
Strawberry	3.0–3.9	High Acid	Citric, malic	Standard high-acid canning methods are safe. Often a reflux trigger.
Raspberry	3.2–3.9	High Acid	Citric, malic	Standard high-acid canning methods are safe. High in acid, can be a concern for sensitive stomachs.

Practical Implications for Cooking and Consumption

Based on its variable acidity, there are a few important considerations for incorporating elderberries into your diet, particularly if you have a sensitive digestive system or plan to preserve the fruit.

Tips for People with Acid Reflux

While some people with acid reflux need to avoid high-acid fruits, elderberry's lower acidity (for American and European varieties) and traditional use suggest it can be tolerated. Herbalists and folk medicine traditions have long used elderberry to treat various stomach ailments, including acid reflux and gut irritation. Anecdotal evidence from individuals with GERD suggests that elderberry does not necessarily cause issues for everyone. In fact, elderberries contain fiber, which can aid digestion and gut health, potentially helping some digestive issues. However, individual tolerance varies widely. It's always best to start with small amounts of cooked elderberry products to see how your body reacts.

Safe Canning Practices

For home preservers, correctly identifying the elderberry variety is paramount for safety. Using a standard canning recipe for a high-acid fruit on a low-acid elderberry variety can create a risk of botulism. The general rule is: if you are not certain of the variety, or if you are using American elderberries, you must use a recipe that incorporates a high sugar ratio or adds an acidifier like lemon juice or citric acid to lower the pH below 4.6. A reliable source for these safety guidelines is essential, such as information from a university extension service. For instance, Oregon State University Extension offers specific advice on canning elderberries safely: https://extension.oregonstate.edu/catalog/em-9446-play-it-safe-when-preserving-elderberries. Freezing or dehydrating cooked elderberries are universally safe preservation methods for all varieties.

Conclusion: Is Elderberry High in Acid?

So, is elderberry high in acid? The definitive answer depends on the variety. American elderberries are classified as a low-acid food (pH > 4.6), while Blue elderberries are generally high-acid (pH < 4.6). This distinction is critical for food safety, especially when home canning. For individuals concerned about digestive sensitivity, elderberry's generally lower acidity, compared to more tart berries like raspberries, may make it a tolerable option, but personal reactions should always be monitored. The safest approach is to ensure elderberries are always cooked before consumption and to follow recommended food safety guidelines for preservation based on the specific variety you are using.

Frequently Asked Questions

Most elderberries, particularly the American and European varieties, are classified as low-acid foods, with an average pH around 4.9. However, the Blue elderberry variety is naturally high in acid.

Some individuals with acid reflux can tolerate elderberry products, as the berries are generally low in acid compared to other fruits. However, sensitivity varies, and starting with a small amount of cooked elderberry is recommended.

The pH level of elderberry varies by subspecies. American elderberries have an average pH of around 4.92, while Blue elderberries can have a pH below 4.6.

Raw elderberries, leaves, and stems contain cyanogenic glycosides, which are mildly toxic and can cause nausea and vomiting. Cooking the berries for at least 30 minutes deactivates these toxic compounds.

Yes, but with caution. Blue elderberries can be canned using standard methods for high-acid fruits. For American or European elderberries, which are low-acid, you must use a high-sugar recipe or add an acidifier to ensure safety from botulism.

Yes, many common berries are more acidic than most elderberry varieties. For example, blueberries, raspberries, and strawberries all have pH levels well below 4.6, classifying them as high-acid fruits.

The acidity of elderberry syrup is typically already low. For safety reasons in canning, acidifiers like lemon juice or citric acid are sometimes added. If you are concerned about digestive irritation, mixing the syrup with water or other low-acid ingredients can help.