I don't know about Elderberries in Montana either. In the Pacific Northwest they grow into trees- even though the field books tell you they are a bush growing no larger than 8 feet. Our trees are at least 30 feet tall. But the process of making jellies and jams is essentially the same and all fairly easy. It just takes time. All of the berries you mentioned make good jams and jellies although cherries are more often made into preserves or pie fillings.

I could see how the color of beets could be a bit off-putting. We always joke that when we work with beets the kitchen looks like the scene of a blood bath. But since I like the taste I'm willing to put up with the imagery. Our beets were pickled in cinnamon, clove, all-spice and mustard seed. They will be nice sweet pickles for us to enjoy.

I haven't noticed the random button. I guess I should investigate, although it sounds a little frustrating. You are always welcome to read here.