A sweet, tangy watermelon lemonade concentrate perfect for canning. Just mix with water or sparkling water for a refreshing summer drink anytime!
Your Key Ingredient to Food Preservation:
NESCO Manual Pressure canner – 24 Quart
Ingredients:
- 6 cups puréed and strained watermelon juice
- 4 cups lemon juice
- 6 cups white granulated sugar
Directions:
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Combine Ingredients:
In a large pot, mix the watermelon juice, lemon juice, and granulated sugar. -
Heat:
Warm the mixture over medium heat, stirring often, until it reaches 190°F (88°C). Do not boil. Once heated, remove from heat. -
Fill Jars:
Carefully ladle the hot concentrate into clean, quart-size jars, leaving 1/4 inch of headspace. Remove any air bubbles, then adjust the liquid level as needed. -
Seal Jars:
Wipe the rims and sides of the jars clean. Place the two-piece canning lids on each jar and tighten until fingertip tight. -
Process in Water Bath:
Place jars in a hot water bath canner. Make sure the jars are covered with at least 1–2 inches of water. Bring to a boil and process for 10 minutes (adjust time for altitude**). -
Cool:
Remove jars using a jar lifter and place them on a towel-lined surface, leaving at least 1 inch of space between jars. Let them cool undisturbed for 12 to 24 hours. -
Check & Store:
After cooling, check the seals. Any unsealed jars should be refrigerated and used soon. Remove the rings from sealed jars and store them in a cool, dark, dry place. Best if used within 6 months.