Banana slices in syrup

Several methods are used for canning banana slices in syrup. Best quality slices are obtainable from fruit at an early stage of ripeness. These sliced ripe bananas preserved in cans are used for desserts and fruit salads.

The slices are processed in syrup of 25° Brix with pH of about 4.2. Calcium chloride (o.2%) or calcium lactate (o.5%) can act as firming agent.

Heat processing for slightly over 2 minutes deactivates enzymes and eliminates the possibility of bacterial contamination.

Color is stable through at least 2 years of half life. The products can be stored in in-refrigerated areas.
Banana slices in syrup