Canning Bananas???

Jams and Jellies, pickles, fruit and high acid foods - these are all candidates for water bath canning.
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Re: Canning Bananas???

Unread post by bittersweetbranch » Wed Nov 13, 2019 8:10 am

I'm glad to know about the coral pink color in some varieties. Sometimes I bake banana bread and it has pink chunks in it. I have a really hard time eating it because it looks like something raw that isn't supposed to be in the bread. I'll have to watch what variety I'm using from now on. LOL.

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Re: Canning Bananas???

Unread post by mtviolet1 » Mon Nov 18, 2019 12:44 am

Not raw, just pink bananas. safe to eat. when you get a jar of them that is kinds shocking, but it is a real pretty pink color, and the taste is fine.

The majority of bananas sold in stores is of the Cavendish family, but there are several varieties of that family.

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Re: Canning Bananas???

Unread post by Icu4dzs » Fri Nov 29, 2019 5:30 pm

WW and i have started freeze-drying all kinds of things. Right now our approach is to freeze dry the things that constitute the components of whatever we would make to eat.. Potato pancake mix has become a big push because it has potato, onion, and eggs. Our thanksgiving meal was freeze-dried foods. No turkeys were harmed THIS YEAR,
It was a good test of our plan for a difficult situation and it worked very well!
The oil-less vacuum pump is really worth it.
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Re: Canning Bananas???

Unread post by Farmfresh » Fri Nov 29, 2019 9:10 pm

Doc do you have a freeze dryer or did you make one? We have a thread for dehydrating, but freeze drying is a step above and beyond that. I would love to hear more about that! We need a new thread.

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