Banana Butter-Canning Recipe

From: razzintaz

On Oct 1, 2009

Only 4 for now, but sure that will change the next time I do this. I tried to pressure can it. DON'T, it turns it red, which means it ruins the enzymes in it. The flavor is amazing! We have put it on peanut butter and banana butter sandwiches; ice cream; into cottage cheese; topped pancakes with it. Thanks

From: farmchick #2

On Sep 18, 2009

The kids LOVE this. A little to sweet for me, but fine on P.B....the kids decided it was a great dip for apples. I got 5 quarts, and about 1/2 cup that we can use now. I will keep this on hand. I did use 1/4 cup of strawberries, instead of the cherries so I hope it cans well. And I used 1 cup brown sugar instead of white, and used 1 tsp. of vanilla. Next time I might add some cinnamon.

From: Chef #203232

On Mar 16, 2005

This is a recipe from Jean Pare's Preserves cookbook. Makes nice little jars for church bazaars and friends. Excellent in that can be made anytime. It does require skimming foam.

From: *Z*

On Jul 13, 2006

I have to revise my review of this. I gave a jar to my FIL and he loves it!!! He finished off the 1/2 pint jar in a week by himself!!He said it was the best jelly he's had!!This is very sweet. More like a jelly than a butter.I only needed 6 bananas-I guess my bananas were bigger.I didn't add the cherries.It was very easy to make. It made 8 1/2 pints jars.Use a big pot b/c it foamed up quite a bit. I had to take it off of the heat a couple of times to let it bubble down.You might want to puree the bananas-I just mashed them. It has more of a chunkier texture just mashing them.Very popular here. My FIL raves about it all of the time!