Canning Bananas II

Here's my first attempt at canning bananas! I added extra water and then found that it wasn't needed, as the bananas cook down.

This is what I ended up with. It doesn't look right to me, I think I didn't cook the bananas soft enough, and I might use my emulsifier next time. Because I experiment with small batches, I don't throw out much if it doesn't work.

Canning Bananas

Today I will be canning bananas! The other night I was thinking that I needed to use some over-ripe bananas or freeze them. Our freezers (small chest freezer and our side-by-side refrigerator/freezer) are both full. Then, I wondered if you could can bananas--I found that you can! The complete instructions are at: http://www.endofordinary.blogspot.com/2009/05/canned-banana.html . There, "Granola Girl" tells how she came to can bananas. There are two ways to do it: 1) chunked, and 2) pureed. I will be making the pureed for future use in making banana bread. Granola Girl also says that when precooking bananas, the smell "is kinda nauseating," so be forewarned. It may be best to can bananas when the rest of the family is gone! She also said that the banana puree turns pink when canned, but she didn't know why. When canning bananas, a pressure cooker is a must (it takes only 8 minutes at 6# pressure). She has pictures of the process, making the whole thing super-easy to understand.

What to do with the banana peels when you are through canning bananas? Visit my blog at: http://www.tendingtheveggies.blogspot.com , where Monday I will share some interesting things that you can do with banana peels.