@katy_culver: Shelf stable strawberry lemonade concentrate. Start out by blending 6 cups of strawberries. Once blended, add to a large pot along with 4 cups of freshly squeezed lemon juice, and 6 cups of granulated sugar. Give it a good stir. Over medium-high heat, allow the mixture to reach 190 degrees, but don’t bring to a boil. Once 190 degrees, skim and discard the foam. Since the concentrate is hot, make sure your mason jars are hot. Fill your pint jars, but leave a 1/4in head space (do as I say, not as I do). Once filled, wipe your rims with white vinegar, place your flats and rings on (making sure to only tighten finger tip tight). Carefully place your jars in the water bath canner, making sure your jars are fully submerged. Place your lid on. Once it reaches a rolling boil, set your timer for 15 minutes. After the 15 minutes, remove lid and allow to sit for 5 minutes. After the 5 minutes, carefully remove the jars and place on a towel. Allow the jars to sit untouched for 12-24 hours. After the 24 hours, remove rings and check your seals. Now let’s make some lemonade! In a half gallon mason jar, add 1 jar of concentrate and 3 jars of water. Give it a stir and enjoy! *if you’re new to canning, check your elevation for correct processing time. #familyof6 #nospend #budget #budgeting #baking #cooking #madefromscratch #homemade #homemadefood #ingredientsonly #homemaker #homestead #simpleliving #backyardchickens #foodpreservation #vacuumseal #freezer #deepfreezer #kitchenrestock #preservingfood #freezerstash #mealplanning #mealprepping #homemadekitchenrestock #freezermeals #fromscratch #freezingfood #Summer #summervibes #canning #waterbathcanning

Katy Culver

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Saturday 06 July 2024 00:08:30 GMT