Canning Lemonade Concentrate

We’re right in the middle of entertaining season – cookouts, cookouts and more cookouts….We do a lot of entertaining in the summer and lemonade is a must!

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Ingredients

  • 5 pounds Lemons
  • 4 cups Water (or enough to match the amount of lemon juice your lemons yield)
  • 4 cups Sugar (or enough to match the amount of lemon juice your lemons yield)
  • 6-8 pint-sized canning jars, lids and rings

This involves some thinking and in most cases you won’t have the exact measurements as listed above.

Microwave your lemons for 1 and a half minutes.

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Roll them on a cutting board, cut them in half and juice them!

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Measure your juice.  If you end up with 4 cups of juice, use 4 cups of sugar and 4 cups of water.  This is a strict 1-1-1 relationship. If you end up with 4 3/4 cups of juice, use 4 3/4 cups of water and 4 3/4 cups of sugar and so on.

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Combine all of the ingredients in a stock pot and bring to a boil.   I prefer to use a stock pot to have lots of room in the pot because this will bubble.

As soon as it boils, it’s ready to can!  Ladle this into pint sized canning jars.  Wipe rims and place sterile lids and rings.  Tighten finger tight.  Place in a hot water bath canner and water bath for 15 minutes.  Makes 6-8 pints, depending on how much juice you get.

Each pint will equal a half a gallon of lemonade.  Add the concentrate to your pitcher and then add in 3-4 pints of water.  Remember that this is a concentrate, please don’t try to drink it without water.

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Enjoy!

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