Hi Shel! I’m so glad to hear they were enjoyed!

Hi Christine. I have not tried canning this.

After looking at the reviews I decided to try this recipe rather than the one I have made before and I’m so glad I did! Your instructions are wonderful especially the layers and it turned out absolutely perfect. I left some for my doctor’s office and one of the ladies called me to tell me it was the best she had ever eaten!
I tweaked a few small things: I increase the cinnamon to one and a half teaspoons, used 1 T lemon juice and I T fresh orange juice, and I decreased the sugar in the syrup to 3/4c. and added 2 T sugar to the nut mixture which I substituted about 3 oz pistachios with the walnuts. I also used about 3 oz of Plugra European butter with my unsalted local butter. Little changes but the original recipe is magic!

Tastes great! My daughter and I made it. It’s quite refreshing.

I’ve done it with caps and it works well.

Essentially, no sugar is left after 18 to 24 hours.
After it ferments out, add a little sugar, put it in bottles, then wait for a little yeast activity. Then screw the caps on, put it in the fridge, and wait for 24 hours. When it’s cold, it should be fizzy. The cold will slow the yeast so it shouldn’t burst.

This was great! I skipped the step of making the corn broth but I did throw the cobs in while simmering the veggies. I added a can of green chiles, puréed 1/2 the soup with an immersion blender, and mixed in a roux at the end to thicken. Also added zucchini since we have so much right now. Came out sooo good! Next time I will add some fresh thyme and use a bit less liquid

Used deer steak instead, also added sautéed green peppers and cremini mushrooms. Used garlic salt instead of regular salt. Followed everything else in the recipe and it was SO DELICIOUS. Definitely saved this for future meals.