If you are interested in preserving the strawberry lemonade concentrate from the recipe given in my last post, here are the instructions. You will need a water bath canner, quart jars, new lids and rims. Other optional equipment that might make your canning experience go a little more smoothly is a wide mouth funnel and a jar lifter.
After the lemon juice, strawberry puree and sugar mixture has reached 190 degrees, skim off the foam and ladle hot concentrate into hot, sterilized jars, leaving 1/4 inch headspace. Wipe the rim of the jar. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.