I can can! I can can-can too, but yesturday I canned my first thing ever, Strawberry Lemonade concentrate. It was so wonderful to hear the little "ping" of the top of the jar being vacuumed down, definitly brought a big smile to my face. I tried this as my first canning adventure namely because if I ruined it, I wouldn't be out too much, other than the half hour to make (my Dad had brought me a big thing of strawberries that had been hulled and cut, but maybe a day past their best, and so I was really only investing the $3 for the lemons); but also because it only made 2 pints, as opposed to those canning recipes where you end up with 8 jars of huckleberry jam that tastes like dates (or something like that). In any case, this was a success. What was great about this ratio, was that it left about 1 cup of concentrate leftover, so I could go ahead and make up a mini pitcher for Tony and I to have with dinner. (the ratio to make the proper lemonade is one to one) I used water this time, but will try sparkling water when we open up one of the jars to jazz it up a bit. If you are considering canning anything and never done it, the pioneer woman has a tutorial that is really good (of course I ran across this after I had just put the concentrate up), and for the sweet stuff, you don't need a pressure cooker, just your big spagetti pot will work. I am looking forward to trying more in the ways of canning after we hit up the farmers market this weekend (and after we plant some tomato plants for future salsa canning). man, I am this excited about food in jars. I need to get out more ;)
Strawberry Lemonade concentrate, makes about 2.5 pints (easily doubled if you want to make a big batch) roughly based on a recipe from Ball's complete book of home preserving
2 pint jars with new lids/rings, washed
3 cups cut strawberries
2 cups of lemon juice (9-10 lemons)
2 cups sugar (can add more, I don't like my lemonade too sweet)
Wash and hull and roughly chop your strawberries. Juice your lemons, if you haven't already. In your "canning" pot, put 2 pint jars. Add water to pot (and jars to keep from floating) until about 2/3 up jars, you want to heat this water up to 190 degrees (I dont know why this temperature, but all the canning books/sites I've read have this as the magic number). Luckily, my meat thermometer goes just up to 190, as my candy thermometer is somewhere in the depths of storage. Just let this heat up while you are making the concentrate.
Blend strawberries in blender, or preferably if you have one, with a hand/stick blender in a saucepan. If you used a blender, pour puree into saucepan. Add lemon juice and sugar and heat over medium heat, stir until sugar is dissolved. You also want to bring this to 190 F; watch closely as this seems to go from 130 to 190 very quickly, and stir occationally as well. Once the strawberry lemon mix is at desired temperature, turn off heat.
Using tongs, take out jar from water, pouring water from jar back in pot. Pour strawberry lemon mix into jar, leaving 1/4 inch space between the top of jar and the concentrate. Holding jar with dishcloth (because its hot!) gently screw on lid. Repeat with other jar. Make sure both tops are on tight, but not too tight. Using tongs, place jars back in the hot water and add more water until the jars are covered by 1 inch with water. Turn up heat and bring to complete boil. Let boil for 15 minutes, then turn off heat and let sit for 5 minutes. Remove jars from water with tongs and let sit 'till cool, wipe off, label and store or give to a friend. Remember, you never want to put hot glass on a cold surface, so you may want to put a dishcloth down before you set the jars out to cool.
To make up the lemonade to serve, pour concentrate in pitcher and add 1 pint (2 cups) of water, sparkling water or gingerale. Pour over ice and enjoy!
So this is were my Strawberries went!
Posted by: Gary Knott | 05/04/2010 at 08:33 AM