This is so easy and frees up space in your freezer instead of having your bananas take up space.
I had Andy pick up some bananas the other day for Banana pudding well he bought a lot. So I just canned the extra ones, to use in bread,cake, and cookies.
Peel and cut your banana's I use a food processor but you can use a potato masher, blender or food mill they just need to be well mashed with no lumps left.
Almost looks like a smoothie
Put in a pan add 1 Tablespoon lemon juice for each pint ( I kind of figure 3 to 4 bananas depending on size per pint) then put on medium heat bring to a boil. Be very careful since it is so thick it will splatter. Stir often it needs to be hot all the way through.
Next pour into sterilized pint jars and put on hot lids.
Waterbath for 15 minutes (adjust for your altitude I do mine for 30 minutes)
Each pint jar is approximately 2 cups. Just use as you would in bread,cake and cookies. If there is some browning on the top when you open just scoop it off. It also may have a little liquid in the bottom this is OK just pour it into your batter.
Never hear of this. I will have to give it a go. Thanks for sharing.
ReplyDeleteWhat an amazing idea! Thank you so much for this, especially since things tend to get forgotten in my freezer. Actually you've got quite a few excellent food storage ideas. All are appreciated.
ReplyDeleteI wasn't aware that you could can bananas! What a great tip!
ReplyDeleteYou can't can them safely, especially with this little acid. They are well out of ph range for water bath. Don't do it.
DeleteThanks for sharing, What a great idea, I never thought to can bananas! Found your post over at the Homestead Barn Hop. :)
ReplyDelete~Jennifer
What a terrific idea! Thanks. :)
ReplyDeleteI have never seen this done before...but I love it! I always have bananas that get tossed into the freezer; I can't wait to try this. Thanks for sharing at Mix it up Monday!
ReplyDeleteI've never thought of canning bananas! It's a wonderful idea!
ReplyDeleteLove this post. I've never canned bananas, but I just may after reading your article. Well done. Saw the link at Wildcrafting Wednesday and clicked the like button as that's what it's there for anyway. :)
ReplyDeleteI'm a big fan of canning, but I wouldn't do water bath canning with bananas because they aren't a high acid food. Extension sites have more information on the details of this.
ReplyDeleteMeagan,
DeleteThat is one of the reasons that you add the lemon juice to add some acidity, plus these are just used to cook with not to use as baby food. You could convert this to pressure canning if you are not comfortable with the water bath.
Connie
I have never thought of canning bananas. Great idea and tutorial. Thanks for sharing with us at The HomeAcre Hop!
ReplyDeletePlease join us again Thursday at:
http://summersacres.blogspot.com/
~Ann
How long do they last ? Thank you so much ! Nancy
ReplyDeleteI also would like to know if I have frozen bananas would they be alright to use in this fashion? Or is this just for fresh bananas?
ReplyDeleteI am excited to find a good deal on bananas now!
Laurie,
DeleteI haven't tried canning bananas that I had frozen, but I don't think it would be a problem.
Have a great day
Connie
Thirty years ago, I had a relative that would make banana jelly. When it was opened it would not take long and turn brown. Just like if the banana was peeled and left open in the air. I just wonder how canning these banana's wouldn't be the same way. Meaning if the jar was left open and not used right away on how quickly it will take for the banana's to turn awful brown color.
ReplyDeleteI'm thinking the lemon juice would keep it from browning.
DeleteIf pressure canning how long and what setting?
ReplyDeleteHow long is the shelf life?
ReplyDeleteThere is no safe canning recipe for banana. It's too dense, and you run the risk of botulism. Everyone who reads this post is at risk because they don't realize it's not safe.
ReplyDeleteMy kitchen my rules.
DeleteWOW!! Thank you for sharing this!!
ReplyDelete