Banana Butter Food

BANANA BUTTER

Steps:

• BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot.
• STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
• Process 5 minutes in a hot water bath. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

BANANA BUTTER-CANNING RECIPE

Steps:

• Measure 3 cups mashed bananas into a large saucepan.
• Add the lemon juice, cherries and sugar, mixing well.
• Bring to a rolling boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and stir in the pectin.
• Mix well.
• Ladle into clean, hot sterile jars and seal.
• Process in a boiling water bath for 10 minutes for pints.