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Canning Homemade Lemonade | Homesteading | Livinlovinfarmin

Canned Homemade Lemonade Concentrate

Fresh lemon juice, sugar, and water are combined into a convenient lemonade concentrate and processed in a water-bath canner. Add cold water and ice when you are ready to serve it.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 6 Quarts
Ingredients Method Notes

Ingredients
  

  • 4 cups freshly squeezed lemon juice strained
  • 4 cups granulated sugar
  • 4 cups water

Method
 

  1. Prepare a water-bath canner, jars, lids, and rings. Keep the jars hot until ready to fill.
  2. Wash and juice the lemons. Strain out the seeds and excess pulp.
  3. Combine the sugar and water in a large stainless steel saucepan.
  4. Heat over medium heat, stirring until the sugar completely dissolves.
  5. Add the strained lemon juice and heat the mixture thoroughly. Do not boil it down.
  6. Ladle the hot lemonade concentrate into hot jars, leaving ΒΌ inch of headspace.
  7. Remove air bubbles, check the headspace, and wipe the jar rims.
  8. Center the lids, add the rings, and tighten until fingertip tight.
  9. 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.
  10. Turn off the heat, remove the canner lid, and leave the jars in the canner for five minutes.
  11. Remove the jars and let them cool undisturbed for 12 to 24 hours.
  12. 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.