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/
Cananas
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
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.
