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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.
1 Cool and add lemon juice. 2  Remove from the heat and let the mixture cool. 3  Taste and add a few drops of lemon juice to bring out the tartness, if necessary. 4  Bottle. 5  Place a funnel in a clean bottle, and pour in the syrup Cap and label with the date. 6  Store in the refrigerator for up to one month. Remove from the heat and let the mixture cool. 2  Taste and add a few drops of lemon juice to bring out the tartness, if necessary. 3  Bottle. 4  Place a funnel in a clean bottle, and pour in the syrup Cap and label with the date. 5  Store in the refrigerator for up to one month.