Hawaiian Bananas Canning Recipe
Preserve the tropical essence of paradise with this Hawaiian Bananas Canning Recipe—a delightful fusion of ripe bananas, tangy pineapple juice, and a touch of zesty lemon. Perfectly sweetened with granulated sugar and simmered to perfection, this recipe captures the vibrant flavors of the islands in every jar. With an easy-to-follow canning process, this homemade treasure is ideal for spreading on toast, topping desserts, or simply enjoying by the spoonful. Not only does this recipe help extend the life of fresh bananas, but the addition of citrus ensures a bright and refreshing taste that lasts. Whether you're a canning enthusiast or a beginner, these golden jars of tropical goodness are a pantry staple you'll love reaching for year-round!
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Ingredients
- 8 medium ripe bananas
- 3 cups pineapple juice
- 1.5 cups granulated sugar
- 1 cup water
- 0.5 cup lemon juice
Directions
Step 1
Peel the bananas and cut them into 1-inch slices. Set aside in a bowl.
Step 2
In a large stainless-steel pot, combine the pineapple juice, granulated sugar, and water. Bring the mixture to a simmer over medium heat, stirring until the sugar has completely dissolved.
Step 3
Add the banana slices to the pot, ensuring they are fully submerged in the liquid. Allow the mixture to gently simmer for 5 minutes to soften the bananas.
Step 4
Add the lemon juice to the pot and stir well. The lemon juice helps preserve the bananas' color and adds a subtle tang.
Step 5
While the bananas are simmering, prepare your canning jars by washing them thoroughly in warm, soapy water. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars warm until ready to use.
Step 6
Carefully ladle the banana mixture into the sterilized jars, leaving about 1/2 inch of headspace at the top. Use a clean knife or spatula to remove any air bubbles by gently pressing along the sides of the jar.
Step 7
Wipe the rims of the jars with a damp cloth to remove any residue. Secure the lids and bands onto the jars, ensuring they are fingertip-tight but not overly tight.
Step 8
Process the jars in a boiling water bath for 15 minutes. Ensure that the jars are fully submerged in water during the process.
Step 9
Remove the jars from the water bath and place them on a kitchen towel to cool. Do not disturb the jars for 24 hours to allow the canning process to complete.
Step 10
Once the jars have cooled, check the seals by pressing down on the center of the lids. If the lid does not pop back, the jar is sealed properly.
Step 11
Label and store the jars in a cool, dark place for up to one year. Refrigerate any jars that did not seal properly and consume within a few weeks.
Nutrition Facts
| Serving size | (2324g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2405.3 |
| Total Fat 2.7g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16.4mg | 0% |
| Total Carbohydrate 625.1g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 519.0g | |
| Protein 10.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 148.8mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 4176.4mg | 0% |
Source of Calories