Select lemons of any size, as they will be peeled and sectioned in the jars. Standard lemons are preferred for their large size and robust flavor, but Meyer lemons can also be used for a sweeter taste. Ensure all lemons are very ripe, fragrant, and free from bruises or mold.

Thoroughly wash the lemons under warm water. Use your fingers or a vegetable brush to remove any dirt, mold, or debris from the surface.

Sterilize your jars by washing them in hot, soapy water and inspecting for any cracks or chips. Set aside any damaged jars. Place the clean jars in your water bath canner, cover them with water, and bring to a simmer. Simultaneously, place the lids in a saucepan of water and heat on low to soften the adhesive.

Using a sharp knife, carefully peel each lemon, removing as much of the peel and pith as possible. Follow the natural curve of the fruit to obtain large, clean strips of peel.

Slice the peeled lemons into thin sections. Thin slices allow the syrup to infuse the lemons thoroughly and help reduce air pockets in the jars.

Inspect each lemon section and remove any remaining pith and seeds with your knife. This ensures a smooth, non-bitter final product.

In a stainless steel pan, combine 6 ½ cups of water with ¾ cup of sugar. Bring the mixture to a boil while stirring constantly to dissolve the sugar completely.

Using a jar lifter, carefully remove the sterilized jars from the canner and place them on a cutting board or towel to cool slightly. Pack the prepared lemon slices tightly into each jar, shaking gently to eliminate large air gaps.

Place a canning funnel into each jar and ladle the hot syrup over the lemon slices, leaving ½ inch of headspace at the top. Use a knife to remove any trapped air pockets by running it around the inside edge of the jar.

Wipe the rims of the jars with a damp paper towel to ensure a clean surface for sealing. This step is crucial for achieving a proper seal.

Using a lid lifter, place a lid on each jar and secure it with a ring. Screw the rings on until they are finger-tight, ensuring they are snug but not over-tightened to allow for air escape during processing.

Place the filled jars back into the water bath canner, ensuring they are covered by at least an inch of water. Bring the water to a boil and process the jars for 10 minutes, adjusting the time if you are at a higher elevation.

After processing, turn off the heat and remove the canner lid. Let the jars sit in the water for an additional 5 minutes to stabilize. Then, using the jar lifter, carefully remove the jars and place them upright on a cutting board or towel to cool completely for 24 hours.

After 24 hours, check the seals by pressing down on the center of each lid. If the lid does not pop back, it has sealed properly. Remove the rings and label the jars with the canning date. If any lids haven’t sealed, refrigerate those jars and consume the lemons within a few days or freeze them for longer storage.

Store the sealed jars in a cool, dark place such as a basement or pantry. Properly canned lemons can last up to a year when stored correctly.