8 Canning Strawberry Lemonade Concentrate

Mason Jar Mug

This... is summer in a bottle.

Imagine grabbing a bottle of this glorious ruby red liquid off your shelf and adding ice cold water.

Yes, you heard right ...  from the shelf!  It tastes amazingly good!

This is a simple beginner canning project that anyone can do.  If you don't have the canning equipment, you can freeze this concentrate in freezer safe containers.

It starts with fresh strawberries, rinsed and hulled.  Hulled simply means coring the top part of the strawberry.

In batches, puree the strawberries in a food processor, stand or immersion blender.

This part is OPTIONAL.  I do not like seeds of any berry and choose to push the strawberry pulp through a fine mesh strainer.  If you don't mind seeds, you will be able to save some work and time!

Freshly squeezed lemon juice (tips) is added to the strawberry pulp.

An insane amount of sugar is added to the fruit juice mixture. It can be made with as little as 4 cups of sugar instead of 6...

Make this recipe as written the first time.  If you think it is too sweet, you can reduce it by two cups.  I made a batch using Splenda and it tasted great!

Use a candy or digital food thermometer and bring the concentrate to 190°F.  Do not boil.  You want to get it to a steaming point, where the sugar is dissolved and the ingredients are hot enough to put into the water bath canner.

Hot juice is poured into HOT, clean pint size canning jars.

The jar rims are cleaned with a wet paper towel to ensure a good seal.

The canning lids are in a small pot of simmering water and I have a water bath canner filled half way with hot water, ready to go.

A canning lid is put onto a clean, filled jar and a ring is screwed on finger tip tight.  Each jar is carefully placed into the hot water.

Water needs to be 1-2" above the jars and brought to boiling. Pu the canning lid on and reduce the heat to medium to continue the boiling.

The recipe states to boil these jars for 15 minutes.  At my high altitude, I need to add 10 minutes.

At the end of my 25 minutes, the jars are pulled out to cool on a heat safe surface.  You should hear the *ping* from each jar almost immediately or within a few minutes.

The *ping* means your jars have sealed!!

Doesn't that look easy?

Label each jar with the name, date and reconstituting instructions:

1 jar concentrate + 3 jars cold water = fabulous strawberry lemonade!

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Canning Strawberry Lemonade Concentrate
from Ball's Complete Book of Home Preserving

6 cups strawberries, rinsed and hulled
(2 pounds strawberries = 4 cups puree)
4 cups fresh squeeze lemon juice
(6 lbs lemons; about 20 large lemons)
4-6 cups sugar


In a food processor or blender, puree strawberries in batches.
Transfer strawberry puree into a stainless steel pot over medium-high heat.  Add lemon juice and sugar.  Bring to 190°F.
DO NOT BOIL.  Stir occasionally and keep your eye on the thermometer.  Remove from heat.
Ladle mixture into HOT, clean jars to 1/4” from the rim.  
Wipe rims clean, add warm lids, rings and screw on finger tip tight.
Put jars in water bath canner filled half with hot water.  
Pour additional water to cover jars by 1”.
Bring to a rolling boil; cover, reduce heat and continue boil for 15 minutes.  Adjust boil time to your altitude.
Makes approx. 5 pint jars

1,001 - 3,000  add 5 minutes 
3,001 - 6,000  add 10 minutes
6,001 - 8,000  add 15 minutes
8,001 - 10,000 add 20 minutes
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