Drinks & Beveragescreativecanning5.0
Canning Lemonade (& Lemonade Concentrate)
Canning lemonade is an easy way to have fresh lemonade right on your pantry shelf.
👥 8 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
📝 Preparation Steps
1
Prepare a water bath canner, jars, and lids before beginning.
water (do not increase beyond this dilution)6 cups
2
Optional: zest the lemons into the sugar, stir, and let sit about an hour for deeper lemon flavor. The zest must be strained back out before canning, so dissolve the infused sugar into the lemon juice and strain the mixture before filling jars. Use organic lemons if using the zest.
sugar1 cuplemon juice1 cup
3
Juice the lemons. Strain the juice through a fine mesh sieve to remove all pulp and seeds, then measure.
4
Combine the strained lemon juice and sugar in equal parts. For ready-made lemonade, add the water now as well.
lemon juice1 cupsugar1 cupwater (do not increase beyond this dilution)6 cups
5
Warm the mixture gently on the stove, stirring until the sugar dissolves, until it reaches about 190 degrees F. Do not boil.
sugar1 cup
6
Strain again if needed so the mixture is a clear liquid with no solids, then ladle the hot (but not boiling) lemonade into prepared jars, leaving 1/4 inch headspace. Seal with two-part lids to fingertip tight.
7
Process half pints, pints, and quarts for ⏱️ 10 minutes below 1,000 feet in elevation, adjusting for altitude (see notes).
8
Turn off the heat and leave the jars in the canner ⏱️ 5 minutes, then remove and cool on a towel for 12 to ⏱️ 24 hours.
9
Check seals. Refrigerate any unsealed jars for immediate use. Store sealed jars in the pantry and refrigerate after opening.
Nutrition Facts
calories
103 kcal
fat Content
0.2 g
serving Size
1 cup prepared
fiber Content
0.1 g
sugar Content
26 g
sodium Content
1 mg
protein Content
0.1 g
carbohydrate Content
27 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.011 g
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