We’ve all been faced with a glut of bananas, and longed for a way to deal with them other than banana bread. Can they be home canned?
The answer is: bananas can be used as an ingredient in home canning, but they can’t be canned plain on their own.
(And don’t forget: you can always dry banana slices into banana chips for snacking, or freeze overripe bananas for future use in baked goods.)
YOU CAN’T CAN PLAIN BANANA ON ITS OWN
Bananas are a dense, low-acid fruit, with a pH ranging from 4.5 to 5.20. 1
Owing to bananas being a low-acid fruit, plain banana on its own would have to be pressure-canned, but no testing by reputable sources has ever been done to determine how long this very dense fruit would require to kill all nasties in all cold spots of a jar. Consequently, there are no guaranteed safe ways to can banana plain.
BANANA IN PRESERVES
You can use banana in tested preserve recipes which make the fruit safe by the addition of an acid.
- Banana and Date Chutney (Canadian Living Test Kitchen) 2
- Banana and Pepper Chutney (Linda Ziedrich, The Joy of Pickling. 2009) 3
- Banana Jam with Ginger, Raisins and Rum. (Linda Ziedrich. The Joy of Jams, Jellies, and other Sweet Preserves. 2009 Page 58.)4
- Fruity Banana Chutney (Ball / Bernardin Complete Book) 5
- Orange-Banana Jam (Ball All New).6
- Strawberry Banana Jam (Canadian Living Test Kitchen. Requires sugar.) 7
- Strawberry-Banana Jam. (Developed by Pomona Pectin; sugar-free)
The three chutneys are as tasty as they are unique; they are all made safe by the addition of cider vinegar. The jams are made safe by the acidity of the other fruits and added lemon juice.