Cool and healthy drink.  Personally, I think this can be done with most any fruit.  I'm thinking mangos or peaches.  Mangos would have to be peeled and seeded.


1/2 gallon Ball-type jar with 2 part lid and/or airlock 
or cloth with rubber band


12 pears, cleaned, leave stems, skin and seeds on
3 Tbls coconut sugar or honey
water, not city, to cover


1. In a large bowl, mash pears
2. Stir in sweetener and place in jar (Caution: the more sweetener added, the bubblier, but could become explosive and make a mess)
3. Cover with water leaving 1 inch head space
4. On day 3, strain out pulp and bottle in smaller containers
5. Kvass should be ready in 4 or 5 days.  

NOTE: If your mixture turns to a vinegar taste, pour some in a glass with sweetener, dilute a bit and add ice to make a SHRUB.


HOW TO MAKE YOUR OWN YOGURT (NOTE: i'm not sure why he is pasteurizing the store-bought milk as it is already, in most cases, ultra-pasteurized.  Please do your own research on this.  On the farm, we did not pasteurize our raw goat milk, but I was a fanatic about cleanliness in processing the milk.)
How to Make Homemade Yogurt: Easy, Inexpensive, and the Healthiest You'll Ever Eat - The Grow Network : The Grow Network

WAYS TO PRESERVE ELDERBERRIES (This information is for American elderberries that do not have to be cooked like European "nigra" berries. Ideas are from Off Grid with Doug and Stacy during an interview with Terry Durham of River Hills Harvest, I recommend going through the video in order to get a better understanding of how to do these great ideas...firsthand.

REHYDRATING BERRIES:  Add warm water to about 1 1/2 to 2 cups of berries.  Allow to sit until water is gone or strain excess.  Save the excess for other uses.

ACV (Apple Cider Vinegar) INFUSED: To a Ball-type jar fill to 1/3 with dehydrated (or freeze dried) elderberries. Add ACV to jar leaving 1 inch head space. Cover jar with a piece of parchment and then the 2 part lid (keeps lids from rusting).  Allow to ferment in dark place for 2 weeks.  Uses: dressings, shrub, chutney, etc.

SHRUB DRINK: In any size jar add the following: 1 part honey, 1 part ACV, 1 part dehydrated or freeze dried elderberries. Use parchment for lid protection and lid. Should sit in dark area for one week. Burp daily.

TINCTURE: You will need a quart jar and 80 or higher proof vodka.  Use 1 1/2 to 2 cups dehydrated or freeze dried elderberries. Pour vodka over berries. Cover with plastic lid or parchment and 2 part lid. Shake to distribute. Soak for one month.  May be stored for a year or more. Use drops under tongue or or mix with water to drink.

HONEY ELDERBERRY SYRUP: In jar size of your choice, add 1/3 berries (or more to taste) and fill the jar with honey.  Add lid and flip jar periodically. Be sure lid is on securely. Allow to sit until syrup tastes to your liking.

REHYDRATED, INFUSED ELDERBERRIES: This recipe ferments and must be flipped and burped daily. Soak berries to rehydrate, see above. Strain. Cover elderberries with RAW honey. Place on a tray in case of spillage. Flip and burp this for 2 weeks. Will keep for 3 months, possibly longer.


This is going to be wonderful because the kraut is so beautiful. I haven't eaten it yet, but eating it without the ferment, leftovers from processing, were delish! I hope you will try it. Thank you to the Kitchen of Kimberly for sending the suggestion.


Glass or stone weight (or outer leaf from cabbage cut to size to hold produce under brine)
1 quart Ball-type jar with 2-part lid or plastic lid with airlock
Pickle packer
large mixing bowl
wide mouth canning funnel


1/2 head of cabbage shredded
1 outside cabbage leaf set aside, cut to fit inside jar at the top (holds items down in liquid)
Zest from 1/2 lemon or piece of orange (no pith or white part) sliced into thin strips
1/2 cup fresh, frozen or dried cranberries (if dried, use less)
2 apples, cleaned, cored, skinned and cut into small pieces
1-2 tsp grated ginger, optional (I did not use this for first batch)
1 Tbls sea salt or REAL salt (You may desire more...taste test)


1. Add cabbage to a large bowl and using a pickle packer or your clean hands, mash and massage the cabbage, cranberries, apples and salt for about 10 minutes until soft. (I used a pickle packer.)
2. If using the packer, pop the berries or smash them to allow juices to mix.
3. Add zest and ginger (if using). 
4. Pack mixture tightly into jar making sure all produce is below the juices. If more brine is needed, mix 1 tsp sea salt with 1 cup of water (not city) and mix well. Brine should be about 1 inch below the jar edge for head space.
5. Use the cabbage leaf to push all food down or use the glass or stone weight.  Everything must be submerged below the brine.
6. Screw the lid on loosely to allow gases to escape or use a lid with an airlock. 
7. Leave in cool, shaded place for 7 days.
8. If a cabbage leaf was used on the top, discard it into your compost bin.