Strawberry Lemonade Concentrate -- (from Bernardin Guide to Home Preserving 1996)

6 c prepared strawberries (hulled)
4 c lemon juice
6 c granulated sugar

In a blender or food processor, puree strawberries. In a large stainless steel or enamel saucepan, combine strawberry puree, lemon juice and sugar. Heat to 165º F, stirring occasionally. (Do not allow to boil.)

Remove strawberry lemonade from heat; skim foam using a metal spoon.

Ladle concentrate into a hot jar to within ½ inch of top rim (head space). Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining concentrate.

Cover canner; return water to a boil; process 15 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

Makes 7 pint (500 ml) jars.

Strawberry lemonade: mix 1 part concentrate with 1 part plain or sparkling water, tonic water or ginger ale. Adjust concentration to taste. NOTE: we found 1 part concentrate: 3-4 parts water to be very good

Recipe can be doubled.

Variations: Blackberry Lemonade Concentrate - Cover cleaned blackberries in water then boiled for 30 minutes, remove from heat and strain through damp cheesecloth prepare as above but substitute 4½ cups blackberry juice for 6 cups strawberries

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