Strawberry Lemonade Drink Concentrate Canning Recipe
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Strawberry lemonade concentrate is hands down my kids favorite recipe drink wise I can. And for good reason. It uses 3 simple ingredients: fresh strawberries, lemon juice, and sugar (or maple syrup). We really enjoy all the lemonade concentrate canning recipes because it’s always nice to have a sweet little treat now and again to enjoy for gatherings, a hot summer day, or just because it’s a random Tuesday.
And the peace of mind that comes with knowing exactly what is in it, because I put it there, is worth it. Lemonade concentrate is a great way to preserve a lot of strawberries and the flavor stays really delicious even after canning. Lock in that fresh strawberry flavor while they’re pumping out of the garden! This delicious strawberry lemonade concentrate is always a hit at my kiddos birthday parties and the first thing gone. Every time!
This strawberry lemonade concentrate recipe is a high acid canning recipe so you don’t need a pressure canner and can process these to render them shelf stable in a water bath canner or steam canner, your choice.
High acid = water bath canning
Low acid = pressure canning
Lemon Juice
I frequently get asked if you HAVE to use fresh lemon juice and the answer is no. Because I don’t even use fresh squeezed all the time. It’s what I have on hand when I also have the fruit ready to be preserved. I will mention that using freshly squeezed lemons renders the best quality tasting end product than bottled, but we don’t mind the bottled. It really boils down to what you want to do and what you can get your hands on. Some days squeezing three pounds of lemons doesn’t sound all that bad and other days I just don’t wanna. And that’s okay. Just make sure you like the flavor that bottled lemon juice has (because it is a little different than fresh) before going ham and canning 20 quart jars worth. Ok?
TL;DR use either. It’s fine.
To Serve
Pour the jar of concentrate through a fine mesh strainer to remove seeds and large pieces of pulp.
Mix 1 part concentrate with 1 part water. So, if you have a quart of concentrate, pour it into a half gallon mason jar and add water until the jar is full. 1 quart concentrate to 1 quart of cold water. You can add more water if you find the concentrate is too strong.. just mix it up to taste!
Other ideas I’ve seen are to mix it with tonic water or even ginger ale or lemon-lime soda. I think using a ginger bug ginger ale and mixing it with this concentrate would make for a fun, probiotic treat!
Let’s can some strawberry lemonade concentrate!
Equipment You May Want:
- Stock Pot or large stainless steel saucepan
- Immersion Blender
- Canning jars, quart or pint jars
- Canning lids and screw bands
- Jar funnel
- Jar lifter
- Steam canner
Ingredients
- Fresh strawberries
- Lemons
- Sugar or Maple Syrup
Step 1: Prep
Wash strawberries thoroughly, remove hulls, and weight out 2 pounds of whole strawberries.
Squeeze enough fresh lemons for 2 1/2 cups lemon juice. This takes about 3 pounds of lemons.
Step 2: Heat
Add strawberries, sugar, and lemon juice to a stock pot. Heat on medium heat, stirring frequently to dissolve sugar and prevent burning. Do not allow this to boil.
Once strawberries have softened a bit, puree strawberries with an immersion blender until smooth.
Bring strawberry puree mixture to 190 degrees F, being careful not to boil but bring to almost a boil. If you don’t have a thermometer, when the pot starts making the hissing noise like it’s going to boil, that’ll do.
Step 3: Fill Jars
Using clean jars that are room temperature, ladle in the hot concentrate into jars to 1/2 inch headspace. I never worry about having hot jars. Hot into room temperature is just fine and thermal shock is normally caused by cold into hot, not the other way around. Hasn’t failed me yet.
Wipe rim of jar with a vinegar damp paper towel and center lid on top and secure with a screw band.
Step 4: Canning
Process pint or quart jars in a boiling water bath or steam canner for 15 minutes, being mindful of altitude adjustments if necessary.
Once processing time is complete, shut off heat and remove jars from canner to a heat proof surface lined with a clean towel. Allow jars to cool undisturbed for 18-24 hours.
Step 5: Storage
After cooling, remove canning rings, test seals, wash jars, label, and store in a cool, dark place away from direct sunlight and extreme temperatures.
Shelf life is ’til you use it. While canned goods last much longer than 2 years, I always say to try and rotate stock out every 2 years for best nutritional value, appearance, and flavor. But if you don’t, it’ll be fine if the seal is good.
Notes:
Pour the jar of concentrate through a fine mesh strainer to remove seeds and large pieces of pulp.
Mix 1 part concentrate with 1 part of cold water. So, if you have a quart of concentrate, pour it into a half gallon mason jar and add water until the jar is full. 1 quart concentrate to 1 quart of cold water. You can add more water if you find the concentrate is too strong.. just mix it up to taste!
I hope you enjoy having jars of strawberry lemonade concentrate on your shelves! Canning projects are so rewarding :D
Equipment
- Stock Pot or large stainless steel saucepan
- Canning jars, quart or pint jars
- Canning lids and screw bands
- jar lifter
Ingredients
- 2 pounds hulled strawberries
- 2 cups raw, unrefined sugar or maple syrup
- 2 1/2 cups lemon juice
Instructions
- Wash and weigh out strawberries after removing tops. You want around 2 pounds.
- Add strawberries, sugar, and lemon juice to a stock pot. Heat on medium low heat, stirring frequently.
- Once strawberries have softened a bit, pulse with a stick blender til smooth.
- Bring mixture to 190 degrees F, being careful not to boil but bring to almost a boil.
- Ladle hot concentrate into clean pint jars and water bath or steam can for 15 minutes, adjusting time for altitude.
- Once processing time is complete, shut off heat and remove jars from canner to a heat proof surface lined with a clean towel. Allow jars to cool undisturbed for 18-24 hours.
- After cooling, remove canning rings, test seals, wash jars, label, and store in a cool, dark place away from direct sunlight and extreme temperatures.
- Shelf life is ’til you use it. While canned goods last much longer than 2 years, I always say to try and rotate stock out every 2 years for best nutritional value, appearance, and flavor. But if you don’t, it’ll be fine if the seal is good.
If I wanted to just make lemonade concentrate, would I follow the recipe and omit the strawberries? I’m excited to try the strawberry lemonade, but I know my kids would like it plain :)
I would use my limeade concentrate recipe and sub all lemon juice instead! It might work out the same, but just in case :D