Canning Lemonade Concentrate

Despite the association of lemonade with hot summer days, the lemon is actually at its sunny, tart peak now, at the end of winter. If you or someone you know has a lemon tree, (they are usually quite prolific) you can easily pick enough fruits for this recipe in just a few minutes. If you’re buying the lemons to make this, you’re in luck; the winter months are the cheapest time of year to purchase lemons, locally.

This recipe is a great way to have lemonade almost ready-made, stable at room temperature on your shelf, all year round. When you are thirsty for a glass of tart, refreshing lemonade, just a tablespoon or two of concentrate will make a full glass of lemonade; add water to adjust the intensity and sweetness of the flavor, to make the perfect beverage. The concentrate also makes a great sour mix, for instant margaritas, daiquiris, and other adult refreshments.
After opening, store the jar in the fridge, where it will keep for several weeks.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. 

Makes 5 half pints.

Directions

Select fresh, ripe lemons, and wash them thoroughly.
Prepare a water bath canner and 5 half-pint jars; let the jars warm up in the canner as you juice the lemons.

Slice the lemons in half.

Using a juicer, squeeze the lemons into a measuring vessel. Depending on the type and size of the lemons, expect to use 10-20 lemons in order to obtain 3 cups of juice. If desired, strain the juice through a metal strainer or cheesecloth, to remove pulp and/or seeds.

Bring the lemon juice to a boil and add the sugar. Reduce heat and stir until the sugar is completely dissolved.

Ladle the lemonade concentrate into the prepared jars, leaving 1/4” headspace.
Wipe the rim of the jars. Place the lids on the jars and screw on the bands hand tight.

Process the jars in a boiling water-bath canner for 15 minutes.

Remove jars from the canner and allow to sit, undisturbed, for 24 hours. Check for proper seal; if a jar has not sealed well, it may be stored in the refrigerator.

To use, pour 1-2 tablespoons of concentrate into a glass of ice, and top off with water to taste. Instant, delicious lemonade.

This mixture can also be used as a sour mix in cocktails.
Sip and enjoy!

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. 

Over to You

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