Watermelon screams summer! But what if you could capture that juicy flavor and enjoy it all year long? Buckle up, because grandma’s here to share her secret weapon: canned watermelon juice! It’s not just for survivalists – this recipe is surprisingly simple and results in a vibrant, refreshing drink that surpasses even the ripest summer watermelon.
Why Grandma’s Way Wins:
- Concentrated Flavor: Canning intensifies the watermelon’s natural sweetness, making it even more delightful than fresh juice.
- Winter Warmer: A splash of sunshine in the dead of winter? Yes, please! Canned watermelon juice is a delicious way to savor summer flavors year-round.
- Endless Options: This juice is a fantastic base for cocktails, mocktails, popsicles, or even a splash in your morning smoothie!
Gather Your Supplies:
- Large pot
- Canning jars with lids and rings (sterilized according to safe canning practices)
- Canning funnel
- Ladle
- Measuring cups
- Knife
- Cutting board
- Blender or food processor
- Fine-mesh strainer
- Large spoon
- Fresh watermelon (seedless variety is preferred, but not essential)
- Lemon juice (bottled or freshly squeezed)
- Sugar (optional)
Grandma’s Canning Magic:
- Wash and prep your watermelon: Give your watermelon a good scrub under running water. Cut it into manageable chunks and remove any rinds.
- Puree the watermelon: Working in batches, blend the watermelon chunks in your blender or food processor until liquefied.
- Strain the juice: Pour the pureed watermelon through a fine-mesh strainer to remove any pulp or seeds.
- Lemon Power: In your large pot, combine the strained watermelon juice with lemon juice. The amount of lemon juice depends on your watermelon’s sweetness and your preference. Start with 1/2 cup of lemon juice per gallon of watermelon juice and adjust to taste.
- Sugar, It’s Optional: Traditionally, watermelon juice isn’t sweetened. However, if your watermelon isn’t very sweet or you prefer a sweeter drink, add sugar to taste at this point. Start with 1/4 cup of sugar per gallon of juice and gradually add more until you reach your desired sweetness.
- Heat it Up: Bring the watermelon juice mixture to a simmer over medium heat.
- Fill ‘Er Up: Using a canning funnel, carefully ladle the hot juice into your sterilized jars, leaving about 1/2 inch of headspace at the top.
- Wipe and Seal: Wipe the rims of the jars clean with a damp cloth. Place the lids and screw on the rings finger-tight.
- Water Bath Canning: Following safe canning practices, process the filled jars in a boiling water bath canner for the recommended time based on your jar size and altitude (consult a reputable canning guide for specific processing times).
- Cool and Store: Once processed, carefully remove the jars from the canner and let them cool completely on a wire rack. Store your canned watermelon juice in a cool, dark place.
Grandma’s Wisdom:
- Ripeness Matters: Use the ripest watermelon you can find for the most flavorful juice.
- Taste as You Go: Adjust the lemon juice and sugar to your preferences throughout the process.
- Safety First: Always follow safe canning practices to ensure your canned goods are shelf-stable. Refer to a trusted canning guide for detailed instructions.
With a little help from Grandma, you can enjoy the taste of summer all year round! So grab a jar, raise a glass, and celebrate the magic of canning!
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