Canning of banana

Canning is a method of preserving food by first sealing it in air-tight jars, cans or pouches, and then heating it to a temperature that destroys contaminating microorganisms that can either be of health or spoilage concern because of the danger posed by several spore-forming thermo-resistant microorganisms, such as Clostridium botulinum (the causative agent of botulism).

Banana cannot be canned on their own. The more important canned banana products are puree, baby foods, banana slices, and tropical fruit cocktail. Bananas are also canned as pastes, drinks and slices.

Banana can be canned in slices in syrup. Best quality slices are obtainable from fruit at early fruit at an early stage of ripeness. The slices are process in a syrup of 25° Brix with pH of about 4.2 and in some process calcium chloride (0.2%) or calcium lactate (0.5%) are added as firming agent.

Internally lacquered cans with an acid-resisting lacquer and a high internal tin coating mass is recommend as considerable corrosion has been encountered in plain cans.

When canning banana puree, the puree is filled into 30-lb cans with plastic film bag liners, sealed, and stored (2–4◦C). A process to do away with the acidification step involved extruding ripened, chopped bananas, heating to 121◦C by injecting steam, cooling to 2-3◦ C, filling into fiber containers and blast freezing (-20◦ C).
Canning of banana