Banana Butter Canning Food

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.

BANANA BUTTER

Steps:

• Measure first 5 ingreedients into large saucepan.
• Heat and stir constantly as you bring to a rolling boil.
• Boil for 1 minute.
• Remove from heat.
• Stir in pectin.
• Stir and skim for 5 minutes so fruit won't float.
• Pour into hot sterilized half pint jars to within 1/4 inch of top.
• Place sterilized metal lids on jars and screw metal bands on securely.
• For added assurance against spoilage, you may choose to process for 5 minutes in a boiling water bath.

BANANA NUT BREAD BUTTER

Steps:

• MASH bananas thoroughly. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot.
• Add lemon juice and fruit protector; stir until well blended.
• STIR in pectin.
• 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.
• ADD sugars; stir until well blended. Add walnuts and spices; mix well. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
• Process 10 minutes in a hot water bath or use the inversion method. Remove jars and place upright on 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.).

CANNING HOT BANANA PEPPERS

Steps:

• Use gloves when handling hot peppers.
• Sterilize four quart jars, lids and rings in boiling water.
• Taking one jar at a time, place as many peppers as you can into the jar.
• Mix the vinegar, salt and water together until dissolved in a sauce pan . Bring just up to a boil but do not boil and pour over peppers.
• Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
• Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
• Place in boiling water bath five minutes (no more or they will be soggy).
• After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
• The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.

BANANA BUTTER ICING

Steps:

• Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.

BANANA NUT BUTTER

Steps:

• Use standard canning procedures.
• Place bananas and lemon juice into a saucepan. Mix well.
• Stir in pectin. Add butter to reduce foaming.
• Bring to a full rolling boil on high heat, stirring constantly.
• Add sugars and stir till well blended.
• Add walnuts and spices, mix well.
• Return to rolling boil and boil 1 minute stirring constantly.
• Remove from heat and skim off any foam.
• Ladle into prepared jars within 1/8 in of top.
• Seal with good canning procedures.

CINNAMON BANANA BUTTER

Steps:

• In 4-quart saucepan, mix bananas, lemon juice and pectin until pectin is dissolved. Heat to boiling over medium heat, stirring constantly. Stir in sugar. Heat to full rolling boil, stirring constantly; remove from heat. Stir in vanilla and cinnamon.
• Immediately ladle jam into 8 sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately. Process in boiling water bath 10 minutes.