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/
Yeah I do this to can my homemade sauces. They’re basically half vinegar so I think I’m good on the acidity lol
No cap that might actually keep without boiling your bottles, you have on your hands a tomato shrub XD