This canning watermelon lemonade concentrate brings a burst of juicy, refreshing flavor to your summer days. It’s easy, quick, and perfect for preserving the taste of summer. Enjoy this family-friendly drink that’s ideal for gatherings or a relaxing afternoon.
Table of Contents
Canning Watermelon Lemonade Concentrate: A Refreshing Summer Treat
Why Can Watermelon Lemonade Concentrate?
Canning watermelon lemonade concentrate is a fantastic way to capture the essence of summer. This vibrant drink offers a deliciously sweet and tangy flavor that can elevate any occasion. It’s perfect for hot days and is a fun project that the whole family can enjoy.
Recipe Overview: Key Details at a Glance
This recipe yields six pint jars, making it ideal for sharing or saving for later. You’ll need just 30 minutes of prep and cook time, plus a simple water bath canning method. It’s a fun and easy way to prepare a delightful summer treat.
Essential Ingredients for Watermelon Lemonade Concentrate
- 6 cups watermelon juice (puréed and strained)
- 4 cups bottled lemon juice
- 6 cups granulated sugar
Step-by-Step Guide to Making Watermelon Lemonade Concentrate
Preparing the Watermelon Juice
Start by cutting your watermelon into mouthwatering chunks. Use a blender to purée the fruit, then strain it through a mesh sieve lined with cheesecloth. This process will yield about 6 cups of luscious juice that’s essential for your concentrate.
Combining and Heating the Concentrate
In a large pot, combine the fresh watermelon juice, bottled lemon juice, and granulated sugar. Heat the mixture over medium-high heat, stirring frequently. Your goal is to reach 190°F (88°C) without letting it boil. Once you hit that perfect temperature, remove it from heat immediately.
The Water Bath Canning Process
Ladle your hot concentrate into prepared jars, leaving a 1/4-inch headspace. Remember to remove any air bubbles and adjust the liquid if necessary. Wipe the jar rims and apply the two-piece canning lids fingertip tight. Place the jars in a hot water bath canner, ensuring they’re covered by 1 to 2 inches of water. Process according to altitude guidelines.
Cooling and Checking Jar Seals
After processing, carefully remove the jars using a jar lifter, placing them on a towel-lined surface. Leave at least 1 inch of space between each jar to cool for 12 to 24 hours. Once cooled, check each seal to ensure they’re secure for proper storage.
Tips for Safe and Successful Canning
Understanding Watermelon’s pH and Acidity Needs
Watermelon has a pH of 5.2 to 5.6, which isn’t safe for canning alone. Always add lemon juice to lower the pH to 4.6 or below, ensuring safety and stability in your concentrate.
The Importance of Bottled Citrus Juice
Using bottled lemon or lime juice is crucial for consistency and safety. Fresh juice may vary in acidity, impacting the canning process. Lime juice can be a refreshing substitute for lemon juice if you prefer a different flavor.
Achieving the Correct Temperature for Canning
Using a food thermometer is essential to ensure your mixture reaches the correct temperature of 190°F (88°C). Avoid boiling the mixture, as this can cause pectin to set, affecting the final product’s texture.
How to Reconstitute and Serve Your Concentrate
To enjoy your watermelon lemonade concentrate, simply mix one part concentrate with 1.5 parts water, whether still or sparkling. It’s a delightful treat that’s sure to please everyone!
Adjusting Canning Times for Altitude
Altitude can affect canning times. For elevations between 1,000 and 6,000 feet, increase the processing time to 15 minutes. For elevations above 6,000 feet, increase to 20 minutes to ensure proper sealing.
Storing Your Homemade Watermelon Lemonade Concentrate
Sealed jars of your watermelon lemonade concentrate can be stored for up to 6 months in a cool, dry place. If you have any unsealed jars, refrigerate them and use within one week for the best flavor and freshness.
FAQs
What ingredients do I need for canning watermelon lemonade concentrate?
You need 6 cups watermelon juice, 4 cups bottled lemon juice, and 6 cups granulated sugar.
How do I make canning watermelon lemonade concentrate step by step?
Prepare watermelon juice, combine with lemon juice and sugar, heat to 190°F, ladle into jars, and process in a water bath canner.
Can I make canning watermelon lemonade concentrate ahead of time?
Yes, you can prepare and can it ahead of time and store it for up to 6 months.
How should I store leftover canning watermelon lemonade concentrate?
Store sealed jars in a cool, dry place; unsealed jars should be refrigerated and used within a week.
Related Recipes to try
Conclusion
Canning watermelon lemonade concentrate is not only a fun activity but also a delicious way to enjoy summer flavors year-round. For more inspiration, check out our Pinterest page for additional recipes and ideas that will surely delight your taste buds.
Canning Watermelon Lemonade Concentrate: A Refreshing Delight
Equipment
- Blender
- Mesh sieve
- cheesecloth
- large pot
- food thermometer
- jars
- hot water bath canner
- Jar lifter
Ingredients
- 6 cups watermelon juice puréed and strained
- 4 cups bottled lemon juice
- 6 cups granulated sugar
For Serving
- 1 part concentrate mix with 1.5 parts water (still or sparkling)
- 1.5 parts water still or sparkling
For Reconstitution
- 1 part concentrate mix with 1.5 parts water (still or sparkling)
- 1.5 parts water still or sparkling
Instructions
- Prepare watermelon juice by puréeing and straining the fruit to yield 6 cups.
- Combine watermelon juice, lemon juice, and sugar in a large pot.
- Heat the mixture over medium-high heat to 190°F (88°C), stirring frequently. Do not boil, and remove from heat immediately upon reaching temperature.
- Ladle hot concentrate into prepared jars, leaving 1/4-inch headspace. Remove air bubbles, wipe rims, and apply lids fingertip tight.
- Process jars in a hot water bath canner, ensuring they are covered by 1 to 2 inches of water. Adjust processing time based on altitude.
- Remove jars and place on a towel-lined surface with spacing. Allow to cool for 12 to 24 hours.
- Check seals and store sealed jars in a cool, dry place. Refrigerate unsealed jars and use within one week.
Notes
- Ensure pH is 4.6 or lower by using the specified amount of lemon juice, as watermelon alone is not safe for canning.
- Use bottled lemon or lime juice for consistency and safety. Lime juice can be substituted for lemon juice to make limeade concentrate.
- Use a food thermometer to reach 190°F (88°C); boiling may cause pectin to set.
- To serve, mix 1 part concentrate with 1.5 parts water (still or sparkling).
- Increase water bath processing time to 15 minutes for elevations between 1,000-6,000 feet, and to 20 minutes for elevations above 6,000 feet.