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/
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.
They make canned hard boiled quail eggs. I like to get them for cocktail garnishes for Bloody Marys and such.
The very thought of old bananas packed in sugary syrup makes me want to throw up in my mouth 🤢
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.
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
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
Cananas
