There is something awfully handy about having jars of homemade lemonade concentrate sitting on the pantry shelf. Open a jar, add cold water and ice, and you have a pitcher of lemonade without squeezing lemons or dragging out the sugar again.
This recipe uses equal parts lemon juice, sugar, and water. The finished lemonade concentrate is tart, sweet, and strong enough to dilute after opening. It is especially worth making when lemons are on sale or when you have more lemons than you can reasonably use before they begin drying out on the counter.
Canning homemade lemonade concentrate also keeps it out of the freezer. That matters when freezer space is already being fought over by meat, garden produce, and everything else we are trying to put away.
What Is Lemonade Concentrate?
Lemonade concentrate is simply a stronger version of finished lemonade. It contains enough sugar and lemon juice to be diluted with additional water when you are ready to drink it.
Keeping it concentrated saves jars and pantry space. Instead of canning a finished gallon of lemonade, you can put the stronger mixture into pint jars and add cold water after opening.
For this recipe, the ratio is easy to remember:
| Ingredient | Basic batch | Larger batch |
|---|---|---|
| Fresh lemon juice | 1 cup | 4 cups |
| Granulated sugar | 1 cup | 4 cups |
| Water | 1 cup | 4 cups |
| Approximate yield | 3 cups | 6 pints |
Keep the equal-parts ratio when preparing the concentrate. Add more water only after opening the jar.
Fresh Lemon Juice or Bottled Lemon Juice?
Fresh lemon juice gives homemade lemonade a much better flavor. Bottled lemon juice works well in recipes where a standardized acidity is required, but it does not make the best glass of lemonade.
Since lemons vary in size and juiciness, it is difficult to say exactly how many you will need. Plan on approximately six to eight medium lemons for every cup of juice. Buy a few extras. Coming up half a cup short after the sugar syrup is ready is irritating.
Wash the lemons before cutting them, even if they look clean. Roll each lemon firmly against the counter before slicing it in half. This helps break down the inside of the fruit and makes it easier to juice.
Strain out the seeds and as much pulp as you prefer. A little pulp does not bother me, but too much can make the concentrate bitter during storage.
How Much Lemonade Does One Jar Make?
One pint of lemonade concentrate makes approximately one quart of prepared lemonade when combined with an equal amount of cold water.
That is only a starting point. Lemons do not all taste the same, and neither do families. Add a little more water if the lemonade is too strong, or serve it over a full glass of ice and let the melting ice dilute it.
| Concentrate | Begin with this much water | Approximate finished amount |
|---|---|---|
| 1 cup | 1 cup | 2 cups |
| 1 pint | 1 pint | 1 quart |
| 2 pints | 2 pints | 2 quarts |
| 4 pints | 4 pints | 1 gallon |
Do not add berries, peaches, mint, or other ingredients before canning. Add those to the pitcher when you serve the lemonade.
Equipment for Canning Homemade Lemonade
You will need:
- Water-bath canner with a rack
- Six pint canning jars
- New canning lids
- Rings
- Jar lifter
- Canning funnel
- Ladle
- Clean cloth for wiping jar rims
- Citrus juicer
- Fine-mesh strainer
- Large stainless steel saucepan
Inspect the jars before filling them. Do not use a jar with a chipped rim or a crack, even if the damage looks small.
How to Make Lemonade Concentrate
Begin by preparing the jars, lids, and water-bath canner. Keep the jars hot while you make the concentrate.
Combine four cups of water and four cups of sugar in a large saucepan. Heat the mixture over medium heat, stirring until the sugar has completely dissolved.
Add four cups of strained lemon juice. Continue heating the concentrate until it is thoroughly hot, but do not cook it down. Boiling it hard for an extended period can dull the fresh lemon flavor.
Ladle the hot concentrate into hot pint jars, leaving ¼ inch of headspace. Remove any air bubbles, check the headspace again, and add more concentrate if necessary.
Wipe each rim with a clean, damp cloth. Center a lid on the jar, add the ring, and tighten it only until fingertip tight.
Lower the jars into the water-bath canner. The jars should be covered by at least one to two inches of water. Cover the canner and bring the water to a full rolling boil.
Begin timing only after the water reaches a full boil.
Canned Homemade Lemonade Concentrate
Ingredients
Method
- Prepare a water-bath canner, jars, lids, and rings. Keep the jars hot until ready to fill.
- Wash and juice the lemons. Strain out the seeds and excess pulp.
- Combine the sugar and water in a large stainless steel saucepan.
- Heat over medium heat, stirring until the sugar completely dissolves.
- Add the strained lemon juice and heat the mixture thoroughly. Do not boil it down.
- Ladle the hot lemonade concentrate into hot jars, leaving ¼ inch of headspace.
- Remove air bubbles, check the headspace, and wipe the jar rims.
- Center the lids, add the rings, and tighten until fingertip tight.
- Process pint or quart jars in a boiling water-bath canner for 10 minutes at elevations up to 1,000 feet. Adjust the processing time for your altitude.
- Turn off the heat, remove the canner lid, and leave the jars in the canner for five minutes.
- Remove the jars and let them cool undisturbed for 12 to 24 hours.
- Check the seals, remove the rings, label the jars, and store them in a cool, dark place.
Notes
- If using quart jars, double the recipe to ensure you have enough concentrate to fill the jars.
- One batch makes approximately six pints. Actual yield may vary slightly depending on how much liquid remains in the saucepan.
- Keep the lemon juice, sugar, and water in equal proportions.
- Do not add extra water before canning. Dilute the concentrate after opening.
- To serve, combine equal parts lemonade concentrate and cold water. Add more water or ice to taste.
- Refrigerate after opening.
- This exact formula is a traditional high-acid canning recipe and is not one I have located in the current National Center for Home Food Preservation recipe collection.
Processing Time for Lemonade Concentrate
Process pint jars according to your elevation:
| Elevation | Processing time |
|---|---|
| 0–1,000 feet | 10 minutes |
| 1,001–3,000 feet | 15 minutes |
| 3,001–6,000 feet | 20 minutes |
| Above 6,000 feet | 25 minutes |
When the processing time is complete, turn off the heat and remove the canner lid. Let the jars remain in the canner for five minutes.
Lift the jars straight up without tilting them. Place them on a towel or cooling rack where they will not be bumped or exposed to a cold draft.
Leave the jars undisturbed for 12 to 24 hours.
Check each seal before storing the jars. Remove the rings, wash the jars if needed, label them, and store them in a cool, dark place. Refrigerate any jar that did not seal and use it promptly.
A Note About This Recipe
This is a traditional high-acid canning recipe. I have not found this exact lemonade concentrate formula in the current National Center for Home Food Preservation recipe collection. Readers who choose to use only recipes currently published by the USDA or an extension service should freeze the concentrate instead.
How to Serve Canned Lemonade Concentrate
Chill the jar before opening it if you remember. If not, pour the concentrate over plenty of ice.
Start with equal parts lemonade concentrate and cold water:
- One pint concentrate
- One pint cold water
- Ice
Stir and taste before adding more water. If the lemonade is still too strong, add water a little at a time.
Once opened and diluted, keep the lemonade refrigerated.
Ways to Use Lemonade Concentrate
Plain lemonade is reason enough to make it, but the concentrate is also useful as a base for other drinks.
Try adding:
- Fresh strawberries
- Raspberries or huckleberries
- Sliced peaches
- Fresh mint
- Sparkling water
- Iced tea
- A splash of homemade limoncello for the adults
Add the extra ingredients after opening the jar. This keeps the canned recipe simple and gives you more choices later.
A jar also makes a useful pantry gift. Add a tag telling the recipient to mix the concentrate with an equal amount of cold water.
Is Canning Lemonade Worth It?
That depends on the price of lemons and how much lemonade your family drinks.
I would not buy expensive individual lemons just to fill the pantry with lemonade. The cost adds up quickly. This recipe makes the most sense when lemons are on sale, purchased by the bag, or need to be used before they go bad.
It is also worthwhile if you are trying to rely less on powdered drink mixes. The ingredient list here is short, and you control how strong or sweet the finished lemonade will be.
If you are working on a more useful homemade pantry, add homemade baking mix,, homemade taco seasoning, ranch seasoning mix, and homemade flavored salts to your list.
For more fruit-preserving recipes, try canning peaches in honey, canning no-sugar applesauce,, or my quick huckleberry preserves.
How to Make Homemade Lemonade for Canning
Juice your lemons and strain out seeds and excess pulp.
In a pot, combine the lemon juice, sugar, and water. Heat gently, stirring until the sugar is fully dissolved.
Do not bring it to a hard boil. You just want everything incorporated.
Taste and adjust if needed before moving on to the canning process.
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Frequently Asked Questions
Can homemade lemonade be canned in a water-bath canner?
This lemonade concentrate is processed in a boiling water-bath canner. It contains a high proportion of acidic lemon juice and should not be diluted with additional water before canning.
This exact formula is a traditional recipe and is not one I have located in the current National Center for Home Food Preservation collection.
Can I add more water before canning?
No. Keep the lemon juice, sugar, and water in equal proportions when making the concentrate.
Adding additional water dilutes the lemon juice. If the finished lemonade is too strong, add more water after opening the jar.
Can I reduce the sugar?
Sugar primarily affects the sweetness and finished quality of lemonade, but this particular recipe is written and preserved using equal amounts of lemon juice, sugar, and water.
I would keep the recipe as written for canning. Adjust the finished pitcher after opening by adding more lemon juice, water, or a sweetener of your choice.
Can I use less water to make a stronger concentrate?
Do not alter the recipe before canning. It is already concentrated enough to save pantry space without becoming overly thick or difficult to mix.
If you want a stronger glass of lemonade, simply use less dilution water when serving it.
Can I can lemonade in quart jars?
Yes. I do, if I have enough lemons to use up.
The full recipe makes approximately three quarts. Process both pint and quart jars for 10 minutes at elevations up to 1,000 feet, then adjust the processing time for altitude.
Quart jars work well when you want to make a full pitcher. After opening, pour one quart of concentrate into a pitcher and begin with one quart of cold water. Add more water and ice to taste.
Why did my lemonade concentrate become bitter?
Too much lemon pulp, crushed seeds, or pieces of peel can add bitterness during storage. Strain the juice before heating it and avoid pressing or grinding the seeds.
Overcooking the concentrate can also change the fresh lemon flavor. Heat it thoroughly, but do not boil it down like a syrup.
Can I add strawberries before canning?
Not to this recipe. Adding fruit changes the consistency and proportions of the product.
Add fresh or frozen strawberries after opening the jar. If you want to can strawberry lemonade concentrate, use a recipe specifically developed for that combination.
How long does an opened jar last?
Refrigerate lemonade concentrate after opening. For the best quality, use it within one to two weeks. Discard it if you notice mold, fermentation, an unusual odor, or other signs of spoilage.
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Anybody who has tasted fresh lemonade knows it’s an entirely different animal from processed juices. Thanks for posting. Hello from HomeAcre Hop.
I don’t understand removing the ring before storing. Won’t the seals break?
No, actually the contrary. Leaving the ring on could false seal a jar. Some times the seal on a home canned products will loosen. If the ring is on the jar, then it could reseal itself in a unsafe manor and you would not know that the jar had been unsealed and now very dangerous. However, if you remove the ring, and the seal pops, it can not reseal itself and then you will know to discard the jar immediately. I hope that makes sense.
What ring are you talking about?
Did I miss something? The recipe says 1 cup water? So how
Much more water do I use to fill up pints?
Thanks
Hi Danielle,
You will need to add the water to pot along with the lemon juice.
The link to the recipe is broken in the article. Can you add it back so I can see it? Thank you.
Hi Jody,
I got it fixed. Thank you for the heads up!
Can you add other fruits to make strawberry lemonade or peach lemonade concentrate?
Hi Tiffany,
I would add any additional fruits at the time of consumption.