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/
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/
Today I learned that people do canning at home without a proper pressure cooker
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 pretty safe if you follow the USDA Guide to Home Canning.
That’s true, I love taking a hot water bath, and it’s been completely safe so far
Then you are doing it wrong! Follow the guidance, get that water to 100c, or someone eating you will get a food poisoning!