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