By Kim Biegacki pistachyoo
Well by now, it is clear I have fallen in love with canning and when I happened upon this recipe I just had to try it out. It sounded delish and easy enough to make that I couldn't go wrong. Not only will this be wonderful as a spread on toast but I think it would be wonderful as a filling for a yummy cake or on top of some waffles or pancakes. Yumm
size perfectly ripe bananas (no brown spots)
whole can of crushed pineapple, do not drain
coconut, shredded or flaked or ground
3 1/2 c
lemon juice concentrate
1Add all your ingredients except bananas into a heavy saucepan then lastly slice up your bananas and turn on the heat. Bring to a boil, stirring often.
2I used a potato masher to get the bananas to the consistency I wanted. Once you have it to a boil reduce the heat to a simmer. Cook until it thickens to your desired texture. Make sure you are stirring often. Now, this didn't take long for mine maybe 10 - 12 minutes or so cooking including the boiling point.
3Once ready spoon mixture into sterilized hot jars and seal with lids. Then process with a 15 minute hot water bath.
4Here is FDA link to the level of PH/acidity in vegetables and fruits. foodscience.caes.uga.edu/...-phs.pdf
***** (IF YOU ARE UNSURE ABOUT CANNING THIS RECIPE, PUT YOUR JARS IN THE REFRIGERATOR AND ALSO PRESSURE CAN TILL I CAN FIND A DEFINITE ANSWER FOR YOU ALL.)