Strawberry Lemonade Concentrate - can it now to enjoy later!

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Today, I’m sharing a fun recipe with you that a lot of folks don’t think to can: a juice concentrate. Now, in the old days folks thought to can everything but nowadays we tend to think canning is just for pickles and jams. So I’m going to change all of that by showing you how to make this delicious strawberry lemonade concentrate that you can store in your pantry and mix up this winter when you find yourself longing for warmer days ?

Or you can drink it all next week. The option is there ?

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  • 7
  • 60 mins

Ingredients

  • 6 cups 6 cups strawberries, washed and tops removed
  • 4 cups 4 cups bottled or freshly squeezed lemon juice
  • 6 cups 6 cups granulated sugar
  • 7 7 7 Ball® (16 oz) pint jars
  • 6 cups 6 cups strawberries, washed and tops removed
  • 4 cups 4 cups bottled or freshly squeezed lemon juice
  • 6 cups 6 cups granulated sugar
  • 7 7 7 Ball® (16 oz) pint jars
  • 6 cups 6 cups strawberries, washed and tops removed
  • 4 cups 4 cups bottled or freshly squeezed lemon juice
  • 6 cups 6 cups granulated sugar
  • 7 7 7 Ball® (16 oz) pint jars

Preparation

Step 1

1. Fill boiling water canner with hot water and place jars and lids inside.

2. Puree fresh strawberries in a blender or food processor (I usually use a blender), working in batches if need be, until they are smooth.

3. Place strawberries, lemon juice, and sugar in a large stockpot over medium high heat. Stir constantly until sugar is dissolved, not bringing them to a boil but just getting them right up to where they are almost boiling. Remove from heat and skim off foam or stir until foam is incorporated back into mixture. .
4. Ladle hot concentrate into hot jars leaving ¼ inch headspace. Wipe rim with a damp paper towel or dish cloth. Place lids and rings on jars and tighten lightly.

5. Place jars in a boiling water canner, cover, and bring to a boil. One it reaches a full rolling boil, process for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.

6. To reconstitute, mix two parts water, ginger ale, or club soda to one part concentrate. Can mix three parts if you prefer.

Enjoy!


Notes
This recipe was adapted from a Ball Fresh Preserving recipe. Original recipe may be found on the Ball Fresh Preserving Website, here.

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