Canning Strawberry Lemonade Concentrate

I remember as a Young adult going to the homes of my farming and provident cousins and seeing jars of juice concentrate on their shelves, that they had extracted and canned. I Loved this idea! They used grapes, but you could use whatever fruit you would like I guess.

This mixture sounds especially delicious to me.

Strawberry Lemonade Concentrate

Makes 6-8 pints or 3 quarts of canned concentrate

6 cups strawberries, cleaned and hulled
4 cups freshly squeezed lemon juice
6 cups sugar

In a food processor, blender or bullet puree strawberries in batches.  

Transfer strawberry puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine.

Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat. 

Ladle mixture into jars leaving 1/4 inch head space. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes.

To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.  Some have reported a ratio of 0ne concentrate  to 3 or 4 water and loved it.

You can use bottled lemon juice for this recipe as well!!!

**If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions.

 

 

This amazing recipe, info. and picture came from this website with our many Thanks!

http://www.sbcanning.com/2012/04/strawberries-and-summer-strawberry.html