Canned Strawberry Lemonade Concentrate

Temperature control is crucial here, but don’t let that intimidate you. We’ll heat this just enough so the sugar dissolves completely and brings out the strawberries’ color, but not so much that we cook away their freshness.

This is one of the canning recipes that we go through the fastest. Everyone loves it.

Ingredients and Tools You’ll Need

Basically a canner and an accessory kit will take care of everything! But you really do need a blender or food processor for this recipe.

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Equipment

• Water Bath Canner
• Canning Accessories
• 6 Pint jars
• food processor (or blender)
• sauce pan
• Thermometer

Ingredients

• 6 cups strawberries (make sure they are clean and that you’ve removed the tops. You can hull them if you want to get particular about it, but I never do.)
• 4 cups lemon juice, any mix of bottled or fresh is fine. (Usually bottled lemon juice is used in canning recipes because acidity is so important for safety. But this recipe has so much lemon juice that you don’t have to worry about acidity. You certainly can use all fresh, and it’s delicious! But squeezing it by hand will drive you insane. Do some fresh and some bottled. 😊)
• 6 cups granulated sugar

How to Make Canned Strawberry Lemonade Concentrate

Step One: Prep For Canning

Prepare water bath canner, pint jars, lids, and bands. Lids and bands should be placed in simmering water. Jars should be heated but do not need to be sterilized.

Step Two: Puree Berries

Puree the strawberries in a food processor fitted with the metal blade until liquified. Some seeds may remain but there should be no berry chunks. Transfer the strawberry puree into a large stainless steel (or other non-reactive) saucepan.

Step Three: Add Remaining Ingredients And Heat

Add the lemon juice and sugar, and stir to combine. Heat mixture over medium heat until it reaches 190-200 degrees. Do not boil, just heat. If any foam forms, skim it from the surface using a large spoon.

Step Four: Fill Jars

Fill clean, hot pint jars with the lemonade concentrate, leaving 1/4 inch of headspace. Carefully remove lids and bands from the simmering water and fasten to be fingertip tight.

Step Five: Process

Lower into boiling water canner, and process for 15 minutes at a full boil with the lid on. Remove cans and allow to sit undisturbed on counter for 12-24 hours or until jars seal. When the lids are pressed, they should be firm and not move at all. Any jars that have not sealed can be placed in in the refrigerator and used within 2 weeks. Store sealed jars in a cool, dark place for up to 2 years.

Storing and Serving

Home-canned lemonade concentrate will last for 1 year stored in a cool, dark place. Make sure you check that the jars are still fully sealed before using.

Once you’ve opened a jar, keep it in the fridge and use within a week.

For Serving:

Related Recipes

• A quicker, non canned strawberry lemonade version when you don’t want to can.
• If you love lemonade, you definitely need to make the classic old fashioned lemonade.
• Try this pretty pink lemonade for a fun girl’s party.
• Instead of strawberries, try a fresh summertime blackberry lemonade.

Printable Recipe