Strawberry Lemonade

If you are a fan of strawberries, there may still be time to support a local grower and bring some home. You can also go to a local U-Pick farm, buy them already picked from a farmstand, or find them in a grocery store selling local berries. (www.pickyourown.farm) But what are you going to do with those berries once you get them home? Of course, washing and eating them fresh is always a treat. There are a variety of ways to use, preserve and extend the berry harvest, allowing one to enjoy seasonal produce for weeks and months to come.

How great would it be to top a biscuit with strawberry jam, make a pie, or pour a refreshing glass of strawberry lemonade using the recipe below and know exactly what is in it because you made it yourself? (this recipe can also be made and served immediately or stored as a frozen product)

Always start with clean hands and surfaces, equipment and utensils, and wash berries before slicing.

Strawberry Lemonade Concentrate (www.ballmasonjars.com)

• 6 cups hulled strawberries,
• 4 cups freshly squeezed lemon juice
• 6 cups granulated sugar
• 7 (16 oz) pint jars

Directions:

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. Puree strawberries in a blender or food processor fitted with a metal blade, working in batches until smooth. Transfer to a large stainless-steel saucepan as completed.
3. Add lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190° F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.
4. Ladle hot concentrate into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply the band until the fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
5. Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
6. To serve:  reconstitute and mix one part concentrate with three parts water, tonic water or ginger ale. Adjust the concentrate to suit your taste.