Wednesday, April 3, 2013

Canning Lemonade Concentrate

Way back when, I posted about lemonade.  I love lemonade but it has to be the "real" stuff.  Lemons are crazy cheap right now and I got a bunch in my Door to Door box, so have plenty to make lemonade with.  I generally juice the lemons and freeze the juice but I came across a recipe in my Ball Blue Book for canning strawberry lemonade concentrate.  I did a bit of research and found that I could can my lemonade concentrate without having to make changes.  Yes!

(Note:  You should only use tested and approved recipes given to you by an expert.  I am not an expert nor do I have a laboratory in my kitchen to test these recipes for pH content, etc.  This is just how I did it.  You have to use common sense, especially when canning.)

So. . . you scared, yet?  Ha!

Remember my lemonade recipe?

1 cup lemon juice
1 cup sugar
1 cup water

I used six cups of each and boiled it together on the stove.

Fill your pint sized jars with this stuff.

Process for fifteen minutes in a water bath.  It yielded seven pint jars.

These should store nicely until next lemon season.  I tried reconstituting one and found that three and a half pint jars of water for one pint jar of concentrate made for a very nice, strong lemonade.

Shared HERE.


  1. I use this same recipe for canning lemonade concentrate, and have never had an issue. It makes yummy lemonade. Thanks for posting.

  2. It's so acidic that I can't imagine it ever being an issue for spoiling.