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Strawberry Vanilla Lemonade Concentrate

 6 cups hulled fresh strawberries or defrosted frozen strawberries
 4 cups fresh squeezed lemons or lemon juice ( About 15 lemons)
 6 cups organic sugar
 1 vanilla pod or 3 tablespoons vanilla extract
 7 pint jars with lids and rings

Prepare water bath canner. Make sure you put a rack on the bottom of your canning pot. Heat clean jars in simmering water until you are ready to use them. Do not boil. Wash the lids and bands and set aside.


In a large stainless steel pot, add your strawberries, vanilla, sugar, and lemon juice and bring to a low simmer. Stir constantly to mix sugar and dissolve. Bring to 120 degrees. Do not let this come to a heavy boil.


Remove from heat and with an immersion blender, puree until the strawberries are smooth. Then return to heat until you reach 190 degrees. Then turn off the heat.


Take your jars out of the hot water and set on a dishtowel on the counter. Bring your water bath to a full boil.

Then ladle the hot concentrate into the jars, leaving 1/4 inch headspace. ( Too much space and your canning process might fail and it could mold)

Wipe the rims, center the lids on the jar and apply the ring until fingertip tight.

Then place your jar into the boiling water.

Repeat until all of the jars are finished. If you can't fill a full jar, you can put what you have left in the refrigerator and use it when the concentrate cooled. It will keep in the refrigerator for 3-4 days.


Process the jars in boiling water for 15 minutes. Adjust for altitude.

Remove the jars and cool. Listing for the canning "PING" as the jars cool.

Check the lids for seal AFTER 24 hours. Touching the lid before could result in a false seal. The lid should not flex up and down. It should stay down.


To Reconstitute:

Mix one part concentrate with three parts water, soda water, ginger ale. Adjust to taste.