Home Canned Lemonade
Canned Lemonade
I used 5 pounds of lemons and made 5 pints of Concentrate Lemonade. This can vary from 4 to 8 500ml/pint jars, depending on the juice inside each lemon.
You can use as many pounds of lemons as you wish, but you must use the ratio 1*1*1.
That means (read carefully)
I got 4 cups of lemon juice from my 5-pound bag.
Canning ingredients:
4 cups of lemon juice from freshly squeezed lemons
4 cups of water
4 cups of sugar
SUPPOSE you squeezed 4 ½ cups of juice
4 ½ cups lemon juice
4 ½ cups of water
4 ½ cups of sugar
ALWAYS A 1*1*1 RATIO
Wash and prepare jars, lids, and rings. I keep mine warm in the water bath canner as it is heating the water on medium high.
Put your three ingredients into a large pot and bring to just a boil. Remove from heat.
Fill your 500ml/pint jars to ½” head space. Wipe the jar lid. Tighten the lid finger tight and place into the canner. Repeat until all the jars are filled.
WATER PROCESS FOR 15 MINUTES UNDER 1,000 FEET.
1001 TO 3,000 FEET INCREASE TIME TO 20 MINUTES.
3001 TO 6,000 FEET INCREASE TIME TO 25 MINUTES.
6,001 TO 8,000 FEET INCREASE TIME TO 30 MINUTES.
ABOVE 8,001 FEET INCREASE TIME TO 35 MINUTES.
Let the jars sit in the water bath canner for 5 minutes after boiling, and the heat is turned off. Remove jars and let sit for 24 hours. Test lids. Label. Store or use unsealed jars in fridge.
HOW TO USE:
Pour one 500ml/pint jar into a jug and add between 3 to 4 more jars of water. I prefer 3 jars, personally. You may notice that each batch you made needs to be slightly adjusted in the amount of water you use, as some batches can be of different sweetness or sourness.
FOLLOW SAFE CANNING INSTRUCTIONS FOR YOUR WATER BATH CANNER.
