Thursday, July 9, 2015

Strawberry Lemonade Concentrate

This delicious recipe comes from the Ball Complete Book of Home Preserving. This book is my most valued resource when putting food up for the year and preserving the harvest. If you don't have a copy, GET ONE! Especially for the safety reassurance of canning. I like that these recipes have the Ball name backing them up. I feel reassured that the ingredients and ratios are appropriate for canning safety.

The toughest part of this recipe is reaming all the lemons of their juice. I had 17 lemons and it JUST made enough juice.

You can use store bought juice for this recipe, but I prefer the fresh squeezed.

Strawberry Lemonade Concentrate 

Ball Complete Book of Home Preserving pg. 192

6 cups hulled strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar

1. Prepare canner, jars and lids according to Ball instructions
2. Puree strawberries
3. Pour strawberries into a large saucepan on medium heat. Add lemon juice and sugar. Still until sugar is dissolved. Heat to 190 degrees. Do not boil.
4 Pour hot concentrate into hot jars. Leave 1/4 inch head space. Wipe the rim of the jar so the seals make good connection. Top cans with lids and screw on bands.
5. Place jars in canner with 1 inch water covering. Bring to a boil. Process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars.

For more information see pages 417-418 of the Ball Complete Book of Home Preserving.


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