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Strawberry Lemonade Concentrate (water-bath canning or freezer recipe)
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Servings:
7 pints
Author:
Prep Time
10 minutes
Cook Time
15 minutes
Water-Bath Processing Time
15 minutes
Course:
Drinks
condiments
Canning Basics
Cuisine:
American
Contemporary
Keywords:
summer
simple
easy
Fruit
festive
Spring
Canning
beverages
cocktail mixer
Picnic
water-bath
🧂 Ingredients
6 cups
hulled strawberries
4 cups
bottled lemon juice
6 cups
granulated sugar
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Instructions
1
Fill boiling water bath canner or large stockpot with water. Wash and preheat
jars in the canner. You can can this concentrate in pint, half-pint, or 4 oz
jars.
2
Wash, hull, and puree the strawberries, using a blender, food processor, or
immersion blender. You may need to process them in batches if you have a smaller
blender. Add about a cup of the lemon juice to the blender along with the
strawberries so there is enough liquid to blend them smoothly.
3
Add the strawberry puree to a large pot with a heavy bottom, along with the
bottled lemon juice and sugar. Tip: Use the measured lemon juice to rinse any
remaining strawberry puree from the blender. Stir to mix well.
4
Heat to 190℉ over medium-high heat. You don't want the mixture to boil and
develop pectin, which could cloud or overly thicken your syrup, but need to get
it hot enough to be safe. Use a candy, dairy, or digital food thermometer to
check!
5
Remove the pot from the heat, skimming any foam if necessary (this is mostly
cosmetic, not for food safety but if you don't some of the jars may have a thick
foamy layer at the top).
6
Fill your jars, using a jar funnel and ladle for best results. Leave 1/4"
headspace at the top.
7
Wipe down jar rims before adding new canning lids, then tightening the bands
fingertip-tight. Place jars in the canner as they are filled to keep them hot.
8
Make sure you have enough water in your canner to cover all the jars by at least
one inch. Top up with more boiling water if needed. Cover the canner and bring
up to a rolling boil before starting your processing timer for the water bath.
9
Process pint jars (or smaller) for 15 minutes (adjust for altitudes above 1000
ft). Turn off heat and let jars rest in the canner for 5 minutes before
transferring to a wire rack or towel-lined countertop to cool.
10
Leave jars undisturbed for 12-24 hours. Check the lids for seals, remove bands,
and wash the jars if they are sticky. Any jars that didn't seal can be
reprocessed with new lids within 24 hours of processing, or put in the fridge or
freezer to be used first.
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