These bushes are out in the sun, the area they're in far less overgrown than where I usually pick, and probably a good two weeks ahead of my usual patch.
Red elderberries grow in this area.
You can still tell that they're ripe when the stems turn from light green to purple. We snap the stems off the bushes and toss them into a five gallon pail.
Back at the house the whole pail goes in the freezer. The bucket gets a good shake a few times a day, which knocks the frozen berries off the stems. After a few days, cleaning is a breeze. I'm sure I'll have close to three inches of just berries in the bottom of my bucket, with more to pick soon. They'll make about double the batch of elderberry wine that I made last fall.