Summer canning often brings out the most creative combinations, and this one is no exception. Karen, one of my avid Facebook canners, asked me about doing lemonade. She experimented with the Ball canning lemonade concentrate method and had great success, creating a tropical lemonade concentrate that blends strawberries, pineapple, and lemon juice. The result is a bright, refreshing drink that works equally well for hot afternoons or even as a little taste of sunshine in the middle of winter.
This recipe builds on the classic lemonade concentrate canning recipe from the Ball Complete Book of Home Preserving but adds a tropical twist. It’s one of those lemonade concentrate recipes you’ll want to keep on your shelf all year.
Why Canning Lemonade Concentrate?
Canning lemonade concentrate is the easiest way to preserve the flavor of summer fruits. Instead of juicing lemons one glass at a time, you prepare a concentrated base that can be diluted later with plain water, tonic water, or even sparkling water. Not only does this save time, but it also lets you adjust the sweetness and flavor balance each time you pour a drink.
Another advantage of canning lemonade is how versatile it can be. From classic lemonade to variations like canning strawberry lemonade concentrate, or even pineapple versions like Karen’s, there’s room for endless experimentation.
Safety Tips for Lemonade Canning
- Acidity matters: For safe canning, bottled lemon juice is often preferred because it ensures consistent acidity. Fresh lemon juice adds wonderful flavor, but it can vary in pH. Honestly, the easiest way to guarantee safe results in canning is bottled lemon juice.
- Altitude adjustments: Always remember that water bath canning times may need adjustments if you live at higher elevations. Add minutes to your processing time based on your altitude.
- Jar preparation: Wash jars and lids thoroughly before you prepare the recipe. Use pint jars or quarts with new canning lids.
How to Serve Lemonade Concentrate
Once processed and cooled, this concentrate becomes the base for endless drinks. Mix one part concentrate with one part plain water, then dilute to taste. Serve over ice for the perfect balance of tart and sweet. You can also mix with ginger ale, sparkling water, or even tonic water—it’s totally fine to experiment until you find your favorite version.
For an extra-smooth texture, strain the concentrate before heating to remove pulp or seeds. Some canners prefer a more rustic finish with the fruit bits intact, while others like a crystal-clear lemonade. Both are delicious.
Storing Your Jars
- Shelf storage: Once sealed, jars can be stored on the pantry shelf.
- After opening: Refrigerate after opening and enjoy within 1–2 weeks. The fridge keeps the flavors fresh.
- Freezing option: If you don’t want to can the concentrate, freezing is a great alternative, similar to how you would store any left over smoothies. Pour into freezer-safe containers in 1–2 cup portions. Thaw in the refrigerator before using.
Packaging & Gifting Tip
If you’re making jars for a lemonade stand, picnic kits, or gifts, durable custom PVC patches on aprons, tote bags, or cooler sleeves hold up to condensation and sticky spills better than paper tags. They’re easy to wipe clean and help keep your canning gear organized for repeat batches.
Variations to Try
- Classic strawberry lemonade: Skip the pineapple and increase strawberries. This keeps it closer to the original Ball recipe.
- Raspberry lemonade: Substitute raspberries for strawberries to make a berry-packed concentrate.
- Honey-sweetened freezer version: For batches you don’t plan to can, try swapping sugar for honey. Just note that honey should not be used in water bath canning.
- Add a hint of zest: A small amount of lemon zest adds brightness, but omit it if you’re processing jars to avoid bitterness.
With these variations, you can rotate flavors through the seasons and always have something new on the shelf.
Karen’s Strawberry Pineapple Lemonade Concentrate
Ingredients
- 3 cups Strawberries
- 3 cups fresh pineapple
- 4 cups freshly squeezed lemon juice or bottled lemon juice (fresh lemon juice or bottled lemon juice; bottled is preferred for canning safety)
- 4 cups sugar
Instructions
- 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.
- Cool slightly before ladling into jars.
- Ladle mixture into hot pint jars or quarts, leaving 1/4 inch headspace.
- Wipe rims clean, add hot canning lids, and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes, adjusting for altitude.
- To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.
- For a smoother drink, strain to remove pulp or seeds before heating.
Notes
- If you do not want to process this concentrate in canning jars, freeze the concentrate in 1–2 cup portions.
- Refrigerate (fridge) after opening and use within 1–2 weeks.
- Store sealed jars on a shelf for up to one year.
- For frozen concentrate, thaw in the refrigerator before use.
