Strawberry Lemonade Concentrate Canning is a game-changer for busy households, offering a way to preserve the bright, refreshing flavors of summer for year-round enjoyment. This simple canning method allows you to create a ready-to-use concentrate, perfect for instantly whipping up delicious beverages without any fuss.
Key Ingredients for Strawberry Lemonade Concentrate Canning
- 2 pounds fresh strawberries, hulled and quartered
- 1 cup granulated sugar
- 1 cup fresh lemon juice (from about 4-6 large lemons)
- 1 cup water
How to Make Strawberry Lemonade Concentrate Canning
Unlock the taste of pure summer sunshine with this incredibly simple strawberry lemonade concentrate canning recipe. It’s a swift and satisfying way to bottle the essence of fresh strawberries and zesty lemons, ready to transform any ordinary day into a delightful refreshment. Preparation time is approximately 25 minutes, plus canning time.
Step-by-Step Instructions
- Prepare the Strawberries: In a large saucepan, combine the hulled and quartered strawberries with the granulated sugar. Let this mixture sit for about 15-20 minutes, allowing the sugar to draw out the natural juices from the strawberries. This initial maceration step is crucial for developing a rich strawberry flavor in your concentrate.
- Cook the Strawberry Mixture: Place the saucepan over medium heat. Stir occasionally until the sugar has dissolved and the strawberries begin to break down, releasing their vibrant color and juices. This should take about 5-7 minutes. Do not bring to a rolling boil, as we are looking to soften the berries and extract their flavor, not cook them into jam.
- Mash the Strawberries: Once the strawberries have softened, gently mash them with a potato masher or the back of a sturdy spoon directly in the saucepan. You want to break them down further to create a pulpy base for your concentrate. Leave some small pieces for texture or mash them completely smooth, depending on your preference.
- Add Lemon Juice and Water: Stir in the one cup of fresh lemon juice and the one cup of water. Increase the heat slightly and bring the mixture to a gentle simmer.
- Simmer and Infuse: Allow the mixture to simmer for another 10 minutes, stirring occasionally. This simmering period allows the flavors to meld together beautifully, creating a balanced and intensely fruity strawberry lemonade base. Skim off any foam that may rise to the surface.
- Strain the Concentrate: Carefully strain the liquid through a fine-mesh sieve set over a clean bowl or pitcher. Press down on the solids with the back of a spoon to extract as much liquid as possible. Discard the solids (or save them for other uses like yogurt toppings or desserts). You should now have a smooth, vibrant strawberry lemonade concentrate.
- Prepare for Canning: Sterilize your canning jars, lids, and bands according to manufacturer’s instructions. For typical canning, this involves washing them thoroughly and then boiling them for at least 10 minutes. Keep the jars hot until ready to fill.
- Fill the Jars: Ladle the hot strawberry lemonade concentrate into the sterilized jars, leaving a headspace of ½ inch at the top.
- Remove Air Bubbles and Wipe Rims: Run a non-metallic spatula or bubble remover tool around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Apply Lids and Bands: Place the sterilized lids on each jar and screw on the bands fingertip-tight. Do not overtighten the bands.
- Process in a Water Bath: Place filled jars in a boiling water canner. Ensure the water level is at least 1 inch above the tops of the jars. Bring the water to a rolling boil, then process the jars for 10 minutes (adjusting for altitude if necessary).
- Cool and Check Seals: Carefully remove the jars from the canner and place them on a towel-lined counter to cool undisturbed for 12-24 hours. You will hear a “ping” as the lids seal. After cooling, check seals by pressing on the center of each lid. If the lid does not flex, it is sealed. Remove bands, wipe jars clean, and store.
Why You’ll Love This Strawberry Lemonade Concentrate Canning
You’ll absolutely fall in love with strawberry lemonade concentrate canning because it captures that perfect balance of sweet, sun-kissed strawberries and bright, zesty lemon in every drop. Imagine the pure joy of skipping the lengthy prep each time you crave a refreshing drink; this concentrate is your secret shortcut to instant deliciousness, saving you both time and money compared to store-bought versions. The vibrant hue and the unparalleled fresh fruit flavor truly set it apart, offering a taste of summer that’s both authentic and incredibly satisfying.
Seriously, this is like having a summer vacation perfectly bottled just for you, ready to be enjoyed whenever the mood strikes. Forget the artificial flavors and the high price tags of pre-made lemonade; this homemade gem offers uncompromised freshness and a customizable sweetness that’s hard to beat. So grab your ingredients and get ready to create gallons of sunshine—you’ll be so glad you did! Give this strawberry lemonade concentrate canning recipe a try and taste the difference homemade makes.
Storing and Reheating Tips
Properly stored, your strawberry lemonade concentrate canning will maintain its peak quality for up to 12 months. Ensure your jars have achieved a good seal by checking that the lids are concave and do not flex. Once sealed, store the jars in a cool, dark, dry place, such as a pantry or cellar, away from direct sunlight and extreme temperature fluctuations. Avoid storing with the bands on, as this can sometimes lead to false seals or rust.
If a jar fails to seal, refrigerate the concentrate immediately and consume it within 2-3 weeks. The beauty of canning is the long-term preservation, allowing you to enjoy your homemade summer flavors well into the colder months. To use, simply combine about 1 part concentrate with 3-4 parts cold water (or to taste), adding ice for an extra chilly treat. You can also experiment by adding a splash to sparkling water for a fizzy delight or even using it in cocktails and mocktails.
Final Thoughts
Preserving the sweet, tart essence of summer with strawberry lemonade concentrate canning is a rewarding and practical endeavor. This recipe brings the taste of sunshine into your pantry, ready to refresh you all year long. Happy canning!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
strawberry lemonade concentrate canning
Ingredients
Equipment
Method
- In a large saucepan, combine the hulled and quartered strawberries with the granulated sugar. Let this mixture sit for about 15-20 minutes, allowing the sugar to draw out the natural juices from the strawberries. This initial maceration step is crucial for developing a rich strawberry flavor in your concentrate.2 pounds fresh strawberries, 1 cup granulated sugar
- Place the saucepan over medium heat. Stir occasionally until the sugar has dissolved and the strawberries begin to break down, releasing their vibrant color and juices. This should take about 5-7 minutes. Do not bring to a rolling boil, as we are looking to soften the berries and extract their flavor, not cook them into jam.
- Once the strawberries have softened, gently mash them with a potato masher or the back of a sturdy spoon directly in the saucepan. You want to break them down further to create a pulpy base for your concentrate. Leave some small pieces for texture or mash them completely smooth, depending on your preference.
- Stir in the one cup of fresh lemon juice and the one cup of water. Increase the heat slightly and bring the mixture to a gentle simmer.1 cup fresh lemon juice, 1 cup water
- Allow the mixture to simmer for another 10 minutes, stirring occasionally. This simmering period allows the flavors to meld together beautifully, creating a balanced and intensely fruity strawberry lemonade base. Skim off any foam that may rise to the surface.
- Carefully strain the liquid through a fine-mesh sieve set over a clean bowl or pitcher. Press down on the solids with the back of a spoon to extract as much liquid as possible. Discard the solids (or save them for other uses like yogurt toppings or desserts). You should now have a smooth, vibrant strawberry lemonade concentrate.
- Sterilize your canning jars, lids, and bands according to manufacturer’s instructions. For typical canning, this involves washing them thoroughly and then boiling them for at least 10 minutes. Keep the jars hot until ready to fill.
- Ladle the hot strawberry lemonade concentrate into the sterilized jars, leaving a headspace of ½ inch at the top.
- Run a non-metallic spatula or bubble remover tool around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the sterilized lids on each jar and screw on the bands fingertip-tight. Do not overtighten the bands.
- Place filled jars in a boiling water canner. Ensure the water level is at least 1 inch above the tops of the jars. Bring the water to a rolling boil, then process the jars for 10 minutes (adjusting for altitude if necessary).
- Carefully remove the jars from the canner and place them on a towel-lined counter to cool undisturbed for 12-24 hours. You will hear a “ping” as the lids seal. After cooling, check seals by pressing on the center of each lid. If the lid does not flex, it is sealed. Remove bands, wipe jars clean, and store.