How To Make Lemonade (with Honey!)
Prepare a water bath canner, jars, lids, and rings before beginning. The canner should be preheated for hot pack, and it should be simmering at around 180 to 190 F when the jars are loaded. Lemonade and lemonade concentrate can be canned in half pints, pints, or quart jars.
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Mix equal parts lemon juice and sugar to achieve a balanced sweetness. Prepare the lemonade concentrate by combining 1 cup lemon juice, 1 cup sugar (and 6 cups of water if you are planning to can lemonade) Slowly heat, simmering the lemonade concentrate to around 190ยฐF (88ยฐC) to avoid clumping caused by natural pectin.
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Fill jars with hot (but not boiling) strawberry lemonade concentrate, leaving 1/4 inch headspace. Seal with 2 part canning lids and load into a water bath canner. Process half pints and pints in a water bath canner for 15 minutes (below 1,000 feet in elevation). Between 1,000 and 3,000 feet, increase the processing time to 20 minutes.
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Add the lemon juice and stir. Heat the lemon juice just until it almost boils. Keep it at a low simmer for 5 minutes. Skim off any foam that has formed on top. Fill HOT jars with the HOT mixture. Wipe the jar rims with a damp cloth, add the lids (see note below) and rings. Water bath can - 15 minutes.
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Add lemonade concentrate to the jars leaving 1/4 inch headspace. Remove air bubbles with a bubble tool. Check headspace again and adjust if needed. Wipe rims of jar clean with damp towel or paper towel. Add your canning lids and rings, finger tight. Place jar in the canner.
Canning Lemonade (& Lemonade Concentrate)
Lemonade Concentrate for Canning. Yields 7 Pints. 6 cups of fresh squeezed lemon juice. 6 cups of water. 6 cups of sugar. Bring all ingredients to a gentle boil. As soon as the mixture reaches a boiling point, fill 7 pint jars, leaving 1/4 inch head space. Wipe rims clean. Secure with rings and lids, and water bath can for 15 minutes.
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Add the lemon slices, continue to hard boil for 5 minutes, making sure to stir the mixture often. Reduce heat to medium, simmer the lemon syrup mixture for 20 minutes or until the rinds have softened, continue to stir often. Sterilize 1/2-pint or pint-size canning jars, steam canner or hot water bath canner.
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Boil a very large stockpot of water. Start water bath canning lemons by carefully placing the lemon jars into the boiling hot water bath. Allow the containers of lemon to process for at least five minutes before using a jar lifter to remove them. Set the containers on the counter without disturbing them.
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1 Cup Water per quart jar of lemon juice. 3.5 Cups Sugar, I reduce the amount of sugar sometimes. It will give you a less sweet lemonade. Directions for canning lemonade concentrate: Start with clean jars and lids by washing them in warm soapy water. Fill Canner with about 5โณ-7โณ of water.
How to Make Canned Strawberry Lemonade Concentrate
Use a sharp knife to cut these into narrow strips, 1" long. Set aside. Remove the white pith from these lemons, and the entire peel from the remaining four. Chop lemon segments into 1/4-1/2" pieces. Combine the chopped lemon, lemon peel, and water (along with ginger and cinnamon if using) into a large saucepan.
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Section and slice the lemons, and remove any seeds. Place the lemon slices in layers into the hot jars and sprinkle sugar between each layer. Add bottled lemon juice until the jars are nearly full, leaving 1 inch of headspace. Wipe the rim of the jars, then top the jars with lids. Apply screw bands until fingertip tight.
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Puree strawberries in a blender until smooth. Transfer to a large saucepan or small stockpot. Add lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190ยฐ F over medium-high heat, stirring occasionally. Do not boil. Remove from heat. Ladle hot concentrate into hot jars, leaving 1/4 inch headspace.
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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.
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Canning Lemon Juice. One of the most versatile ways to can lemons is as juice. Start by juicing the fruit and then putting it through a fine-mesh strainer. While you can safely leave the pulp in the canned lemon juice, it will change the flavor slightly and make it ever so slightly bitter. In many recipes, the pulp only gets in the way anyway.
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Gently warm the lemon juice and sugar mixture on the stove, in a large pot. Do not boil, just dissolve the sugar. Ladle the hot but not boiling lemonade mixture into prepared canning jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean dish towel.
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Gently warm the lemon juice and sugar mixture on the stove, in a large pot. Do not boil, just dissolve the sugar. Ladle the hot but not boiling lemonade mixture into prepared canning jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean dish towel.