Canning Strawberry Lemonade Concentrate
Enjoy the taste of summer all year long with this canned strawberry lemonade concentrate. Just mix with water and pour over ice for a yummy drink!
We are a lemonade family around here, even my son wants to have lemonade everyday in his bluey cup. We love making regular lemonade, blueberry lemonade and strawberry lemonade. Since we make it so often I finally decided to can some for convenience. It’s like opening up summer in a jar. It takes like you just freshly squeezed the lemons yourself. I liked it so much I made 4 batches for my shelves and we have already gone through more than we should and summer isn’t even over.
Tools You May Need
- Water Bath Canner
- Funnel
- Measuring Cup
- Large saucepan or Dutch oven
- Cutting Board
- Knife
- Juicer
Ingredients
- Lemons
- Strawberries
- Sugar
Step by Step Instructions
1.First start by prepping your canning equipment. This makes for a smooth canning project. Take clean mason jars and either put in water bath canner as the water is getting hot or my favorite way is to put jars on a baking sheet in the oven at 200 degrees and leave until you need them. Fill water bath canner up about half way with water and put on the stove top to heat while prepping fruit. Finally get out other equipment such as cutting board, measuring cups, knife, jar lifter, lids and rings etc.
2. Wash strawberries and hull them. Then add these to a large Dutch oven or stock pot. You can blend in food processer before you start to cook or use an emersion blender once the berries have cooked a while.
3. Juice lemons and measure out 4 cups, set aside. Measure sugar and set aside.
4. Cook strawberries on medium heat and blend until smooth. Add sugar and lemon juice and stir until sugar is dissolved. You don’t want to boil this but just heat it to about 190 degrees. Remove from heat and ladle in pint jars leaving 1/4 inch headspace.
5. Wipe off rims with damp cloth then place lids and rings to finger tip tight. Process in water bath canner for 15 minutes once water comes to a boil. Once time is up turn off the heat and leave jars in canner for 5-10 minutes before removing and placing on towel.
6. Let sit for 12-24 hours and then remove rings and label.
Notes
1. Fresh lemon juice is preferred but sometimes you dont have the time for that. I used some lemons I had on hand and then filled the rest of the measuring cup up with lemon concentrate from the store. Both work great and give you a fresh lemon flavor.
2. If you don’t like the strawberry pulp in your lemonade I suggest straining it when you open a jar to serve rather than trying to strain out before canning. Once canned the pulp floats to the top of the jar and is easy to remove with a spoon or pour through fine mesh strainer into your cup for a smoother consistency.
3. There is no exact measurement for adding water to the lemonade concentrate because it is personal preference. I would say start with doing 1 part lemonade and 1 part water and see if you need to adjust from there.
Canning Strawberry Lemonade Concentrate
Enjoy the taste of summer all year long with this canned strawberry lemonade concentrate. Just mix with water and pour over ice for a yummy drink!
Ingredients
- 6 cups hulled strawberries
- 4 cups lemon juice
- 6 cups sugar
Instructions
- First start by prepping your canning equipment. This makes for a smooth canning project. Take clean mason jars and either put in water bath canner as the water is getting hot or my favorite way is to put jars on a baking sheet in the oven at 200 degrees and leave until you need them. Fill water bath canner up about half way with water and put on the stove top to heat while prepping fruit. Finally get out other equipment such as cutting board, measuring cups, knife, jar lifter, lids and rings etc.
- Wash strawberries and hull them. Then add these to a large Dutch oven or stock pot. You can blend in food processer before you start to cook or use an emersion blender once the berries have cooked a while. Juice lemons and measure out 4 cups, set aside. Measure sugar and set aside.
- Cook strawberries on medium heat and blend until smooth. Add sugar and lemon juice and stir until sugar is dissolved. You don't want to boil this but just heat it to about 190 degrees. Remove from heat and ladle in pint jars leaving 1/4 inch headspace.
- Wipe off rims with damp cloth then place lids and rings to finger tip tight. Process in water bath canner for 15 minutes once water comes to a boil.
- Once time is up turn off the heat and leave jars in canner for 5-10 minutes before removing and placing on towel.
- Let sit for 12-24 hours and then remove rings and label.
Notes
1. Fresh lemon juice is preferred but sometimes you dont have the time for that. I used some lemons I had on hand and then filled the rest of the measuring cup up with lemon concentrate from the store. Both work great and give you a fresh lemon flavor.
2. If you don't like the strawberry pulp in your lemonade I suggest straining it when you open a jar to serve rather than trying to strain out before canning. Once canned the pulp floats to the top of the jar and is easy to remove with a spoon or pour through fine mesh strainer into your cup for a smoother consistency.
3. There is no exact measurement for adding water to the lemonade concentrate because it is personal preference. I would say start with doing 1 part lemonade and 1 part water and see if you need to adjust from there.
