Check out the juice isle in the canned good section. A large bottle of lemon juice is around $2 and is standardized (like vinegar) at 5%. Some cookbooks reccommend using only the bottled juice to make sure that recipes are acid enough for safe canning.

Well the recipe called for fresh squeezed and i'm not real fond of the flavor of that in the jar. But I dont want to put it up and it not be safe either. It called for 6 cups of sugar. I dont know if that makes any difference or not. It has been shared on here and people were talking about liking it so I'm hoping its ok?

Hi borderokie,

When I lived in Florida and had a Meyer Lemon tree, I could juice quarts of lemon juice for that recipe (sigh).

But now I live in Virginia, it would cost an arm and a leg to get 4 cups worth, so I would say compromise and go with the fresh juice mixed with bottled until you have 4 cups. You won't be able to tell the difference. If you want to gild the lily even more, add about a half tablespoon of finely zested lemon peel to your concentrate before processing.

I wrote a blog post about this recipe when I was participating in the Tigress Can Jam challenge 2 years ago and FYI, this is FABULOUS as a mixed drink with vanilla vodka and sparkling water.

Just sayin'... :-)

Here is a link that might be useful: Strawberry Lemonade Concentrate Post