Pressure Canned Banana Bread Recipe
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- čas přidán 11. 09. 2024
- Welcome to my channel! In this video, I will show you a delicious and unique twist on the classic banana bread recipe - Pressure Canned Banana Bread! 🍌🍞 If you love banana bread as much as I do, you won't want to miss this!
Now, this is not a USDA-approved recipe, but watch the full video and check out the link below as I explain why I believe this is safe and delicious!
In this tutorial, I'll guide you through the step-by-step process of pressure-canning banana bread, preserving moisture and flavor while ensuring it stays fresh for a long time. It's a fantastic way to have homemade banana bread readily available whenever you crave a tasty treat or need a quick snack on the go.
With easy-to-follow instructions and a few handy tips, you'll become a pro at pressure canning quickly! Join me in the kitchen as we whip up a batch of this mouthwatering banana bread and take advantage of the pressure canning method for ultimate convenience.
If you're a banana bread enthusiast like me, hit that "Like" button, and don't forget to "Subscribe" to my channel for more exciting recipes and kitchen adventures. Get ready to savor the delightful goodness of pressure canned banana bread! 🍌🍞
#BananaBread #PressureCanning #HomemadeTreats #EasyRecipes #DryItCanIt
The printable recipe link is here: www.dryitcanit...
Here is the link from the USDA indicating botulinum is not supported in high sugar environments (left column at the bottom of page 3)
www.nifa.usda....
You are my hero! I will be making this for sure. I just love Banana Bread. Thank you!!! ♥
Ah shucks- you made my day!
Try lining your jars with parchment paper that way the bread will only stick on the bottom. 😁
This was a very interesting and informative video. i appreciate that you mention the correlation between sugar content and botulism. I had some questions- how long do you feel this is shelf stable for? can i use my own recipe? i’m vegan so it would have oil instead of butter. would chocolate chips be an okay addition? i’m still kinda new to the canning world as this is only my third year being actively involved in the canning process (salsa, pickles, and jelly/jam). all of my pressure canned green beans from last year turned out alright, so i want to branch out. thanks again!
Let me start by saying I cannot guarantee anything, and remind you that this is untested and rebel canning- therefore not deemed "safe' by USDA standards, I have had some canned for almost a year, and it has been fine. It probably would be longer, as long as sealed and kept in a cooler place and out of light- I store in the basement. I also do not put the screw bands on so that I can check my seals and do not have false seals. I think oil instead of butter would work, but likely use a bit less. Chocolate chips may melt, making everything gummy. I would try your own recipe, and add chips to one jar, and see how it turns for you.
I will be trying this for sure.
I think you’ll like it… Be sure to subscribe to the channel so you get notified when I have more recipes :-) thanks for checking it out
Hello! First time watching… I’ve got to tell you how glad iam to see someone learning to pc cakes and breads!! I’ve been canning for about 3 years. I’ve canned a wide variety of things, but never cakes/breads. I really wanted to, but was too unsure on the time. So, thank you! 😊
Im wondering, if water bathing would turn out good too. I know about the temp differences in wb and pc, but I’ve safely canned anything I’ve wanted by wb and it’s been great. Things tend to not brown up, as much. Also, a bit more moisture seems to remain. I. Believe I’ll try this, but do the wb method. You did 35 minutes, I know . But, do you think your bread would have still turned out cooked enough, not mushy, at, let’s say, 25 minutes? Hard to really know on video, but it looked just a little dry. Have any thoughts?
Do you have videos on cakes, cornbread, etc? Would love to watch them .
I have done butter, milk, cream and cheese. Have you tried these? ❤
Thanks for all your comments! I don’t do a lot of water bath canning, so I’m not sure what to advise you for time. The banana bread actually was really moist and really good. I’ve experimented with cinnamon rolls, but I’m not quite happy with them… But I’m getting close. I do milk all the time… In fact, a video this weekend, which I’ll be posting in the near future. I’ve had mixed results with sour cream, but have not tried cream cheese. I’ve also done cottage cheese. Thanks for watching and I hope you subscribe also :-)
@@DryItCanIt , yes, I subscribed! So appreciate you
Have you tried doing a yeast bread thank love your channel
I have not done yeast breads. The moisture in the jar would be a soft crust, so I still do those in the oven.
@@DryItCanIt thanks I try it just to see what happens 😅
❤😮
You dont say how many pounds of pressure etc
I have an electric pressure canner. But I would lose 15 pounds of pressure otherwise.
This is unsafe.
There is a difference between unsafe and untested. Strictly speaking, fried eggs are unsafe unless the yolk is solid. (see safe cooking methods) www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table#33. Additionally, high sugar foods do not allow botulism spores to grow: www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table#33 (see page 3 bottom of left column). So please share your factual source which supports your statement that this recipe and method is unsafe.