Canning strawberry lemonade concentrate is like canning summer to enjoy it later. The freshness of strawberries are so fleeting but this is an excellent way to save that freshness up to enjoy anytime. Waterbath canning this recipe ensures it is shelf stable. See below for lemonade variation.
Makes: 5-7 pt
Prep time: 1 hour
Total time: 1 hour 15 minutes
Ingredients:
6 cups washed, hulled, and slices strawberries
4 cups lemon juice
6 cups sugar
Instructions:
Squeeze the juice from the lemons, wash them before squeezing if you are saving the zest. Strain lemon juice if you want pulp free or to remove any stray seeds.
Wash, hull, and slice strawberries. Place in a blender and blend until smooth. The higher the speed the fewer seeds remain. Seeds may also be strained.
Place strawberry puree, lemon juice, and sugar in a large pot. Dissolve the sugar over med-high heat. Do not boil. Once sugar is dissolve, concentrate can be refrigerated or canned.
Prepare your waterbath canner according to manufacturer's direction. Add in appropriate amount of jars to begin heating. 5-7 pints.
When jars are hot and sugar is dissolved. Add hot concentrate to hot jars. Make sure there is a 1/2 inch of headspace. Wipe rims and place lids according to lid directions. Finger tight for two piece, finger in the middle for three piece reusable.
Place jars in prepared waterbath canner and place lid on. Bring to a boil.
Process jars for 15 minutes.
Allow jars to cool 12-24 hours before washing and checking the seals. Label and store.
Tips and Notes:
Lemon juice from a bottle may be used in place of fresh lemons, the sugar is what is preserving the concentrate, not the acidity.
Lemonade concentrate is 1 cup lemon juice, 1 cup sugar and 4 cups water for the dilution (a 1:4). Same method. Scale up as desired.
Strawberries can be strained to remove the seeds if desired or left within.
To use the concentrate, dilute one part concentrate to about 2 parts water. Adjust water as desired.
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