Thanks for dropping by. Grab an old apron from the linen closet and join me in the kitchen. Today we will be making and canning a big batch of my favorite summer party beverage.
This nifty Great Depression recipe came from that mysterious old recipe box I found at a church bazarre.
This sweet lemonade is great for summer entertaining because it mixes so delightfully with lemon-lime soda, iced tea — or any other thing you can dream up to make a party punch.
Strawberry Lemonade Concentrate
( or Strawberry Lemonade for the sugar tooth )
4 quarts of strawberries
4 cups (1 quart) of lemon juice (fresh or from a jar like “ReaLemon”)
3 quarts water
5 cups granulated sugar ( or try some brown sugar for an interesting twist )
1. Hull and pureé the strawberries.
2. Mix all the ingredients together in a stock pot.
3. Heat to 165 degrees Fahrenheit.
Do not boil. Stir until all the sugar is dissolved to remove the gritty texture. This is a quick, short step, if I remember correctly. Although I could be wrong and I won’t know for sure until the strawberries are ripe…
4. Remove from heat. Stir and Skim off any foam.
5. Laddle into 5-7 quart jars or 10 -14 pint jars
Oh, you get the picture.
6. Place in boiling water bath for 20 minutes.
Be sure there is at least an inch of water above the canning jars.
Altitude adjustment: Add 1 minute more in the water bath for each 1000 feet you are above sea level.
7. After you remove the jars to cool, listen for that wonderful popping sound of your jars sealing.
Now, you have a lovely strawberry lemonade concentrate for any time of year.
Serve chilled. Due to the richness of this recipe, I suggest you cut the lemonade with water or perhaps a lemon-lime soda
1 quart of Strawberry Lemonade concentrate + 1 quart of water
1 quart of Strawberry Lemonade concentrate + 1 quart of lemon-lime soda
1 quart of concentrate + you favorite sun tea.
Other beginner canning tutorials:
What is your favorite summer-time beverage recipe?