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 1/4 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 10 1/2 Pints