Canning watermelon lemonade concentrate is a delightful way to capture summer’s essence. This easy recipe transforms juicy watermelon into a refreshing and zesty concentrate that’s perfect for family gatherings or quiet afternoons. You’ll love how quickly it comes together, making it a must-try this season!
Table of Contents
Canning Watermelon Lemonade Concentrate: A Refreshing Summer Staple
Recipe Overview: Quick Facts and Yield
This canning recipe yields six pint jars of delicious watermelon lemonade concentrate. It’s a perfect blend of sweet and tangy flavors, ideal for hot summer days. Each sip is like a cool breeze on a warm day!
Why Acidify Watermelon for Canning?
Watermelon has a pH of 5.2 to 5.6. To ensure safety during canning, we must acidify it using lemon juice, bringing the pH to 4.6 or lower. This prevents spoilage and guarantees a safe, delicious drink for you and your family.
Preparing Your Watermelon Lemonade Concentrate
How to Make Fresh Watermelon Juice
Start by cutting ripe watermelon into chunks. Purée the chunks in a blender until smooth, then strain the mixture through a mesh sieve lined with cheesecloth. This method yields about six cups of fresh, vibrant watermelon juice that is bursting with flavor!
Combining Ingredients and Heating the Concentrate
In a large pot, mix the watermelon juice, bottled lemon juice, and sugar. Heat the mixture over medium-high, stirring frequently until it reaches 190°F (88°C). Remember, do not let it boil! The aroma of sweet watermelon and zesty lemon will fill your kitchen, making it hard to resist tasting.
The Water Bath Canning Process for Lemonade Concentrate
Essential Equipment for Canning
You’ll need a water bath canner, sterilized jars, lids, and rings. A jar lifter is handy for safely removing hot jars from the canner. Ensuring everything is clean helps maintain the quality and safety of your concentrate.
Step-by-Step Canning Instructions
Once your concentrate is ready, ladle it into the prepared jars, leaving 1/4-inch headspace. Remove air bubbles by running a knife around the inside edge, wipe the rims, then apply the lids and bands fingertip tight. Process the jars in the water bath canner for 10 minutes, or adjust based on your altitude.
Adjusting Canning Times for Altitude
If you’re above 1,000 feet in elevation, increase the processing time. For 1,000 to 6,000 feet, process for 15 minutes, and for above 6,000 feet, go for 20 minutes. This ensures your concentrate seals perfectly and stays fresh!
Storing and Enjoying Your Homemade Concentrate
Checking for a Proper Seal
After the jars have cooled for 12 to 24 hours, check the seals. If the lid springs back when pressed, it’s unsealed. Move any unsealed jars to the refrigerator to be used within a week.
Optimal Storage Conditions
Store your sealed jars in a cool, dry place away from direct sunlight. Properly stored, your watermelon lemonade concentrate will stay fresh for up to six months. Just imagine the joy of sipping summer on a chilly winter’s day!
How to Reconstitute Watermelon Lemonade
To enjoy your concentrate, mix one part with 1.5 parts still or sparkling water. This ratio allows the delightful flavors to shine through, providing a refreshing drink anytime you need a pick-me-up.
Flavor Variations and Substitutions
Feel free to experiment! You can substitute lime juice for lemon juice if you prefer a different zing. Adding herbs like mint or basil could elevate your drink, creating an even more delightful experience.
FAQs
What ingredients do I need for canning watermelon lemonade concentrate?
You will need 6 cups of watermelon juice, 4 cups of bottled lemon juice, and 6 cups of granulated sugar for canning watermelon lemonade concentrate.
How do I make canning watermelon lemonade concentrate step by step?
Start by making fresh watermelon juice, then combine it with lemon juice and sugar. Heat the mixture, then can it using a water bath canner for 10 to 20 minutes based on your altitude.
Can I make canning watermelon lemonade concentrate ahead of time?
Yes, you can make it ahead of time and store it properly for up to 6 months.
How should I store leftover canning watermelon lemonade concentrate?
Store sealed jars in a cool, dry place away from direct sunlight for up to 6 months. Unsealed jars should be refrigerated and used within a week.
Related Recipes to try
- Lemon Bars
- Lemon Asparagus Pasta Salad
- Lemon Asparagus Pasta
- Lemon Garlic Asparagus
- Lemon Butter Pasta
- Lemon Basil Pasta Salad
Conclusion
Now that you know how to make and store canning watermelon lemonade concentrate, you can enjoy this delicious beverage any time. It’s quick to prepare and perfect for sharing with family and friends. Don’t hesitate to explore more recipes like these refreshing ideas on Pinterest, and keep summer alive in your kitchen all year round!
Canning Watermelon Lemonade Concentrate: A Refreshing Treat
Equipment
- water bath canner
- blender
- mesh sieve
- cheesecloth
- large pot
- jars
- lids
- rings
- jar lifter
- Kitchen towel
Ingredients
- 6 cups watermelon juice puréed and strained
- 4 cups bottled lemon juice
- 6 cups granulated sugar
For Serving
- 1 part concentrate mix with water
- 1.5 parts still or sparkling water
Instructions
- Prepare a water bath canner and sterilize jars, lids, and rings. Ensure the canner is preheated to 180°F (82°C).
- Purée watermelon chunks and strain through cheesecloth to obtain 6 cups of juice.
- Combine watermelon juice, lemon juice, and sugar in a large pot. Heat to 190°F (88°C) without boiling, stirring frequently.
- Ladle hot concentrate into prepared jars, leaving 1/4-inch headspace. Remove air bubbles, wipe rims, and secure lids fingertip tight.
- Process jars in the water bath canner for 10 minutes, adjusting for altitude if necessary.
- Remove jars and let them cool undisturbed on a towel-lined surface for 12 to 24 hours.
- Check seals after cooling. Refrigerate any unsealed jars for immediate use.
- Store sealed jars in a cool, dry, dark place for up to 6 months.
- To serve, mix 1 part concentrate with 1.5 parts water.
Notes
- Watermelon needs acidification for safe canning; bottled citrus juice is recommended for consistency and safety. Do not boil the mixture to prevent pectin setting.
- Lime juice can be substituted for lemon juice. Always adjust processing times for your specific altitude.
