Refreshing Peach Lemonade Concentrate Canning Recipe
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I think lemonade concentrate canning recipes are pretty popular as I see them on social media pretty frequently. Lots of different fruits make delightful lemonades! I like to use them diluted as lemonade or even make jello with them! It’s really good. Peach lemonade concentrate is no exception. It takes the freshness of a good ole peach and makes it a drink. Bonus points if you’re a mixed drink wizard and can make me a mean mojito with this!
The first reaction most people will have to this recipe is OH MY GOSH THAT’S SO MUCH SUGAR because sugar bad. For crying out loud. It’s a concentrate. Meaning… you DILUTE it. To mix this up, start by adding an equal part of water to the concentrate and going from there. I normally mix it at a 1:2 ratio of concentrate to water and we like it there. If you’re drinking this straight from the jar… I applaud you.. but also, get some help.
This recipe uses three simple ingredients: fresh peaches, fresh squeezed lemon juice, and sugar. I’ve tried this with honey and maple syrup and it just wasn’t my favorite so I try and choose a good quality raw unrefined sugar to make this. Use whatever the heck sugar you want; I just can’t recommend sweetener substitutes because I don’t use them and have no personal experience with them. I refuse to recommend something I haven’t tried because your outcomes could be vastly different than mine and that would waste your time and money and I ain’t that mean.
​Life gave us lemons, let’s make lemonade!
Equipment You Might Want:
- Stock Pot
- Immersion Blender
- Canning Jars
- Canning Lids & Screw Bands
- Jar Funnel
- Jar Lifter
- Water Bath Canner
- Steam Canner
Ingredients:
- 3 pounds peaches
- 2 cups raw unrefined sugar
- 2 1/2 cups freshly squeezed lemon juice, about 4 lbs of lemons
Step 1: Prep
Wash and weigh out peaches, peeling if desired. Cut in half to remove pits and cut into quarters.
Squeeze lemons and measure out fresh lemon juice. You can use bottled but fresh is alwayssssss better. Do you!
Add peaches, lemon juice, and sugar to a stock pot.
Step 2: Heat
Over medium heat, heat the peach mixture, stirring frequently to dissolve sugar and prevent burning.
While the mixture heats, blend til smooth using an immersion blender. You can also buzz the peaches through a food processor prior to heating if you don’t have an immersion blender.
Do not allow mixture to boil, but heat until it is hot. It’s usually about 190F. Avoid boiling it as you can cause a very bitter flavor and also vitamin C will denature at boiling temps. Boiling anything with lemon juice also activates the pectin so you may end up with jelly instead of a lemonade concentrate. You may be thinking… but I’m processing the jars in boiling water, and I assure you the canning times are not long enough to boil the contents into jelly, but just long enough to heat the jars to sterilize and seal.
Step 3: Canning
Ladle hot lemonade concentrate into prepared jars to 1/2 inch headspace.
Wipe jar rims thoroughly and add lids and secure with a screw band.
Water bath or steam can pint or quart jars of lemonade concentrate for 15 minutes, adjusting processing time for elevation if needed.
Once processing time is complete, remove hot jars with a jar lifter and place on a heat proof surface lined with a clean towel to cool undisturbed for 18-24 hours.
Step 4: Storage
Once cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Room temperature is fine as long as jars are not exposed to extreme temperatures and sunlight does affect the contents of the jars and causes them to break down and discolor.
Shelf life is ’til you use it. Aim to rotate canned goods out every 2 years for maximum nutrition and flavor, but these will last far longer if needed. There’s enough lemon juice in here that the acidity is very low and it will keep a good long while.
Step 5: To Use
​Dilute the lemonade concentrate 1:1 with water, sparkling water/seltzer, or even ginger ale. Add more water if needed to dilute further to what you enjoy and tastes good. Refrigerate and chill for a few hours before serving!
And that’s how you make peach lemonade!
Equipment
- stock pot
- Canning jars
- Canning lids & screw bands
- jar lifter
- Water bath canner
Ingredients
- 3 pounds peaches
- 2 cups raw unrefined sugar
- 2 1/2 cups freshly squeezed lemon juice about 4 lbs of lemons
Instructions
- Wash and weigh out peaches, peeling if desired. Â Cut in half to remove pits and cut into quarters.Â
- Squeeze lemons and measure out fresh lemon juice. Â You can use bottled if you want.
- Add peaches, lemon juice, and sugar to a stock pot.
- Over medium heat, heat the peach mixture, stirring frequently to dissolve sugar and prevent burning.
- While the mixture heats, blend til smooth using an immersion blender.
- Do not allow mixture to boil, but heat until it is hot.
- Ladle hot lemonade concentrate into prepared jars to 1/2 inch headspace.
- Wipe jar rims thoroughly and add lids and secure with a screw band.
- Water bath or steam can pint or quart jars of lemonade concentrate for 15 minutes, adjusting processing time for elevation if needed.
- Once processing time is complete, remove hot jars with a jar lifter and place on a heat proof surface lined with a clean towel to cool undisturbed for 18-24 hours.
- Once cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Â Room temperature is fine as long as jars are not exposed to extreme temperatures and sunlight does affect the contents of the jars and causes them to break down and discolor.
- Shelf life is 'til you use it. Â Aim to rotate canned goods out every 2 years for maximum nutrition and flavor, but these will last far longer if needed.
To Use
- Dilute the lemonade concentrate 1:1 with water, sparkling water/seltzer, or even ginger ale. Â Add more water if needed to dilute further to what you enjoy and tastes good. Â Refrigerate and chill for a few hours before serving!
