Rebel Canning Banana Butter

[@ClaudetteCMBL]

Who would of thought of bananas and cinnamon, wow that looks so yummy. I would love this spread big time! Krystal you should think about getting a table at the Market or selling from home. All these great sauces, fruits, spreads, jams, etc.. that you have shown us and made could be sold in big qaunities at restaurants even. Your very good at canning, you make it all look so easy cause your a natural at it. Something to think about. Thanks for sharing.

[@r5adventures922]

Aww thank you for the compliments I definitely have many people that ask to buy but I just don’t do it probably bc it’s so time consuming and my family uses what I currently make lol. We eat this one as an applesauce and it’s so good

[@lindaj1548]

I’m the girl that made your corn cob syrup!! Just this week 😊…. I also saw in this post you are from Griffith IN…. I am in Michigan City!! Small world!!!😊😊

[@r5adventures922]

Lol very small world

[@TheNDTShow]

Neat food preserved experiment here looks good

[@r5adventures922]

Tastes delicious

[@Kricket2020]

Wow, does this ever look delicious!! There is a sale on bananas today so I stumbled upon your video. I’m going to try it! Do you use it in baking or any other cooking applications? I see you said you eat it just as is, which I am sure is amazing! Thank you for the work you put into this video.

[@r5adventures922]

I use it on bread, peanut butter sandwiches, banana bread

[@incanada83]

Hello :-) It sure looks yummy. Thank you. However, I wonder if using "no sugar needed" pectin would have the same effect? And, what was the size of pectin you used in this "big" batch ? Also, I would like to know if this banana butter was really sweet to taste or not really? Thank you for your time 🙂

[@r5adventures922]

I’d have to watch since it’s been a while to see how much pectin I did use at the amount of sugar I used it was perfect when followed to a ton the original recipe I found it is very sweet

[@incanada83]

@@r5adventures922 Thank you for writing back. 🙂

[@r5adventures922]

Pretty sure I only used one package and mine was plenty thick one Forwarning it may turn pink bananas sometimes turn pink in high heat it’s still safe

[@incanada83]

@@r5adventures922 Well...I did it! I would hazard o guess on bananas (which country they some from?) because mine were ripe but didn't turn liquid like the ones in this video. I mushed them, skipped all sugar and just used "no sugar needed powder pectin" . Water canned for 30 min (my elevation is higher). The banana mixture turned out "stiff as dead" , no change in color, but!!! Oh, soooo good! It's great for filling crepes, choux pastry cream puffs, on a toast and so on. Thank you! 💐

[@lindaj1548]

One more thing…your amounts was for double recipe, correct? I only have 8 bananas so cut everything in half? Like sugar would be almost 3 cups or did you say 4.5 for half of recipe??

[@r5adventures922]

So the recipe calls for 4 cups bananas you use 4.5 cups sugar I truthfully feel that is way too much sugar I don’t like how sweet it makes it so I cut that in half