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As soon as you juice, immediately pour the juice into the glass canning jars above, making sure you leave very little airspace at the top. Try to aim for about 1 mm of airspace. When you go to seal the jar, some of the juice will probably squirt out, which is good since it minimizes the airspace in the jar. Just rinse the sides of the jar. Refrigerate immediately. When you're ready to take it with you, opt for a freezer tote to keep your juices cool.
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.