Think of having a beautiful fruit juice in
any season, all from your summer garden. For
this drink, all you do is add water to home-
canned fruit concentrates.
Teresa Hunsaker shares a tasty new idea for
home food preservation.
Strawberry Lemonade Concentrate
• 6 cups strawberries, hulled, cut in half, pureed
(about 2 lbs)
• 4 cups lemon Juice, freshly squeezed (about 7 medium
lemons)
• 6 cups granulated sugar
Rinse strawberries in cool water and drain thoroughly.
Remove stems and hulls. Cut strawberries in half. Working
in batches, puree strawberries in a blender or food
processor fitted with a metal blade until smooth. Measure
3-1/2 cups puree. Add strawberry puree, lemon juice, and
sugar in a stainless steel pan. Heat to 190°F over medium
high heat, stirring occasionally. Do not boil. Remove
from heat and skim off foam. Ladle hot concentrate into
hot jars, leaving ¼ inch headspace. Wipe rims, Center lid
on jar. Screw band down until resistance is met, then
increase to fingertip tight. Place jars in canner, making
sure they are completely covered with water. Bring to a
boil and process for 25 minutes for Salt Lake County
altitude (15 minutes sea level). Remove canner lid when
time is ended, wait 5 minutes, then remove jars, cool and
store if lids sealed.
To reconstitute: Mix at least one part water, or ginger
ale with one part concentrate.
Sunshine Rhubarb Juice Concentrate
12 cups sliced rhubarb
4 cups water
Grated zest and jucice of one lemon
Grated zest and juice of one orange
1 ½ cup sugar
In a large stainless steel saucepan, combine rhubarb,
water, lemon zest, and orange zest. Bring to a boil over
medium heat, stirring constantly to avoid scorching.
Reduce heat to low, cover, and allow to simmer gently until
rhubarb is soft, about 10 minutes. Remove from heat and
stir in lemon juice and orange juice. Transfer to a damp
jelly bag or a strainer lined with several layers of
cheesecloth set over a deep bowl. Let drip for
approximately 2 hours. Once drained, place juice back into
a saucepan and add sugar. Heat to 190°F over medium heat,
stirring to dissolve sugar. Do not boil. Ladle hot
concentrate into hot jars. Wipe rim, and place lid on jar.
Screw band down until resistance is met, then increase to
fingertip tight. Place jars in canner, making sure jars
are covered with water. Bring to a boil and process for 20
minutes for Salt Lake County altitude (10 minutes sea
level). Remove canner lid, wait 5 minutes, then remove
jars from water, cool, and store if lids sealed.
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