Karen, one of my avid FB canners, asked me about doing a twist on the Lemonade Concentrate by adding Pineapple to the basic Strawberry version. Karen had great success this afternoon and shared her recipe with me.
From Karen: This concentrate has a tropical flavor and I can really taste the pineapple. Half pineapple half strawberries and full 4 cups of lemon juice, I only did 4 cups of sugar since the fruit was already sweet.
Again this is from the basic recipe from the Ball Complete Book of Home Preserving for Strawberry Lemonade Concentrates. Thank you Karen for sharing your jar, fruit combination, and fantastic inspiration for another great summer fun drink!
Strawberry Pineapple Lemonade Concentrate
Makes 6-8 pints or 3 quarts of canned concentrate
3 cups Strawberries
3 cups fresh pineapple
4 cups freshly squeezed lemon juice or bottled lemon juice
4 cups sugar
In a food processor, blender or bullet puree strawberries and pineapple.
Transfer fruit puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice, sugar, and stir to combine.
Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.
Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes.
To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.
**If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions.
Home » concentrates » Lemon » pineapple » Strawberry » Karen's Tropical Lemonade Concentrate - Just add Pineapple!
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
We are six months from the holidays but this is a gift in jars that we need to start now. A great home made vanilla extract is the perfect i...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
I promised that I would put together some facts about the debate of whether canning, either pressure canning or water bath, was a problem on...
In Santa Barbara we have an incredible french restaurant which is nothing to look at inside but the food was really delicious. The one thing...
As the canning community grows the need for new and educational post are so important. With all the information available to a newbie regard...
As a kid sauerkraut was my favorite thing to have on my hot dogs. Probably since I just wanted mine to be just like my dads who not only lov...
It's good to add more canning recipes for pie filling to my site since "variety is the spice of life". Kelly posted a great pi...
I was inspired again by the sheer ingeniousness of my friend Miranda. Randie as many call her came up with an Irish inspired idea of canning...
Headspace. The unfilled space in a canning jar between the top of the food or liquid and the underside of the lid. The correct amount o...