From the Better-Late-Than-Never Category: We won't discuss the condition of my recipe collection coming to the end of the canning season, but here's the Orange Pickled Beets recipe I promised long ago. I haven't made this for a long time, but it can be canned and served as pickled or thickened and served Harvard-Style. Orange Pickled Beets (by Florence Fabricant in the Garden-to-Table Cookbook) Makes 6 pints 8-9 pounds beets, without tops 12 narrow strips orange peel, an inch or so long 3 1/2 cups apple cider vinegar 3 cups sugar 1 cup orange juice, preferably freshly squeezed 1 tablespoon pickling or kosher salt 1. Wash beets, leaving an inch or so of stems. Place in a large kettle, cover with water and bring to a boil. Cover the kettle and simmer the beets until tender, about one hour depending on size. 2. While the beets are cooking, simmer the orange peel in water to cover for 15 minutes, then drain. 3. Combine vinegar, sugar, orange juice and the prepared orange peel in a saucepan. Bring to a boil and boil for 5 minutes. Set aside. 4. When the beets are tender, drain them and rinse in cold water. Slip off the skins and lsice the beets. 5. Fill clean, hot pint jars with hot beet slices, leaving headroom of 1/2 inch. Add 1/2 tsp. salt to each jar. 6. Return the orange syrup to a boil and fill each jar to within 1/2 inch of the top with boiling syrup. Include 2 strips of peel in each jar. 7. Adjust lids and process the jars in a boiling-water-bath for 30 minutes. Carol

No tested recipe to offer, but I don't see why you couldn't can it. A couple of "experiences": Thrice upon a time, I made the strawberry-lemonade concentrate from Ball sans strawberries since I didn't have any and they weren't in season. But I did have a huge box of lemons from my folks in Florida. Lesson in Stupidity #1 - don't boil it (I didn't really READ the directions). Only bring it up to about 165 degrees before canning. One sip and I dumped that batch down the drain (I have hard water so it cleaned the drain at the same time :-) Lesson in Stupidity #2 - don't get any white pith in there, so in other words, don't use a juicer - ream them by hand which is a total PITA and strain, strain, strain to get as much pulp out as you can. The pith (the pulp and rind, too in my opinion) turns horribly bitter after canning. Tasted it and dumped that batch down the drain. Finally got smart and froze the third batch. Came out much fresher tasting. I figured there's probably a good reason why lemonade, limeade and orange juice concentrates from the grocery store are frozen and not in a "can" :-)

Ann, this recipe is from the SoutherLiving Magazine. HOMEMADE LEMONADE 1 1/2 cups sugar 1/2 cup boiling water 2 teaspoons grated lemon rind 1 1/2 cups fresh lemon juice 5 cups cold water Garnish: lemon slices STIR together sugar and 1/2 cup boiling water until sugar dissolves. STIR in lemon rind, lemon juice, and 5 cups cold water. Chill 8 hours. Garnish, if desired. Yield: 8 cups. Prep: 20 min., Chill: 8 hrs. Limeade: Substitute 2 teaspoons grated lime rind for lemon rind and 1 1/2 cups fresh lime juice for lemon juice. You could make this less sweet and serve it with a small pitcher of sugar syrup for anyone who would like it sweeter.

Go for it.....what's to loose but a couple of cans of stuff, some cream and egg whites... pile in a parfait glass, chill then tell us how it is. Won't be a pie.....but..... If you want it really fluffy....heat the lemonade and mix in an envelope of gelatin....chill and whip......then fold the rest of the stuff into that.... Or you can skip the condensed milk and just sweeten the whipped cream and meringue.....and fold them into the lemonade gelatin stuff....won't be as sweet....but don't think that's a bad thing. I used to do that with lemon jello ( yeah! I really did!) half the liquid....chill, whip, fold in sweetened beaten eggwhite (use powdered if you hare afraid of salmonella) and whipped cream....pile into a pie shell. Impressive looking, not much flavor!!