Canning Homemade Lemonade
 
Ingredients
  • 24 large lemons
  • 3.5 Cups of sugar
  • 1 Cup water Per quart of juice
Instructions
  1. Prepare water bath canner and lids according to manufacturer instructions.
  2. Wash and sterilize jars and utensils.
  3. Cut the lemons in half. Using a citrus reamer or juicer, juice the lemons, straining the seeds and pulp as you go. *see note
  4. In a nonreactive kettle, heat sugar, water and lemon juice until it reaches 190 degrees, hold juice at this temperature for 5 minutes.
  5. Carefully ladle lemonade into pint size canning jars, leaving ¼ inch head space.
  6. Wipe down rim and seal with lids and rings.
  7. Place in the hot water bath, once a rolling boil has occurred, can for 15 minutes, adjusting for altitude.
  8. Turn off heat and wait an additional 5 minutes prior to removing jars.
  9. Let jars sit untouched for 24 hours. Remove ring and store in a dark pantry for up to one year.
  10. RECONSTITUTE 1 part lemonade concentrate to 2 parts water
  11. Makes 5 Pints or 10½ Pints
Recipe by Millhorn Farmstead at https://millhornfarmstead.com/canning-homemade-lemonade/