Apart from already looking cursed, canning bananas at home comes with an almost certain risk of botulism.
https://www.foodrepublic.com/1672144/canned-bananas-explained/
Cananas
The very thought of old bananas packed in sugary syrup makes me want to throw up in my mouth 🤢
Looks like a different banana than the one we’re used to. It might be good. A lot aren’t as sweet as the Cavendish.
Today I learned that people do canning at home without a proper pressure cooker
People have been doing hot water bath canning at home for well over a century. It works great for acidic foods like tomatoes or pickled vegetables. It’s completely safe if you follow the USDA Guide to Home Canning.
That’s true, I love taking a hot water bath, and it’s been completely safe so far
Then you are doing it wrong! Follow the guidance, get that water to 100c, or someone eating you will get a food poisoning!
Prions are still a concern when eating people, even if fully cooked.
Probably better to serve something else.
Just don’t eat the brains
Ah my thermometer only reads fahrenheit, so you know I’m naturally confused about temperatures
Freedom measurements claimed many lifes…
Water bath canning is so much fun! It names the foods I like, either sugar filled or vinegar filled!
Those are not the typical cavendish-type bananas though. Those are the bluggoe (I had to look it up) or similar type of varieties that are used for cooking in Asian cuisine and desserts. When not canned, they are usually boiled when ripe and are a great sweet dessert. This canned version just makes it even sweeter with syrup.
Is that the type they put in turon? I love those things.
Yup. Gah now I want some turon.
I don’t like bananas at the best of times, so this is just off the scale awful
