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/
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- null_dot@lemmy.dbzer0.comEnglish1 year
My partner is Thai, we’ve never bought these canned bananas but that brand AROY-D makes a lot of canned ingredients for Thai cuisine.
We buy these a lot:
Also bamboo shoots.
I don’t speak Thai but my very limited Thai vocabulary tells me that the brand name translates to “tasty good” or something.
- Fondots@lemmy.worldEnglish1 year
They make canned hard boiled quail eggs. I like to get them for cocktail garnishes for Bloody Marys and such.
1 yearThe very thought of old bananas packed in sugary syrup makes me want to throw up in my mouth 🤢
- Cethin@lemmy.zipEnglish1 year
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.
- null_dot@lemmy.dbzer0.comEnglish1 year
These are almost certainly lady finger bananas from South East Asia. They’re creamy and very sweet as far as bananas go.
I’ve never tried them canned but I’d say most of these would be used as an ingredient in deserts. I expect that they would indeed be packed in a sickly sweet syrup.
Today I learned that people do canning at home without a proper pressure cooker
- 1 year
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.
Yeah I do this to can my homemade sauces. They’re basically half vinegar so I think I’m good on the acidity lol
No cap that might actually keep without boiling your bottles, you have on your hands a tomato shrub XD
That’s true, I love taking a hot water bath, and it’s been completely safe so far
- Bloodyhog@lemmy.worldEnglish1 year
Then you are doing it wrong! Follow the guidance, get that water to 100c, or someone eating you will get a food poisoning!
- Mjpasta710@midwest.socialEnglish1 year
Prions are still a concern when eating people, even if fully cooked.
Probably better to serve something else.
Ah my thermometer only reads fahrenheit, so you know I’m naturally confused about temperatures
Water bath canning is so much fun! It names the foods I like, either sugar filled or vinegar filled!
- 1 year
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.
