Is this recipe safe to water bath?
I know bananas are considered a border line fruit at 4.6, but if a recipe mixes them with very acidic pineapple and lemon juice, and cooks them until smooth, would the acid level be considered safe to process in a water bath for 15 minutes for pantry storage? I know adding lemon juice, vinegar and similar to tomatoes or other low acid foods makes it safe to water bath, but have read for hours conflicting information and views on bananas. Thank you.
Prince George's County Maryland
Hi and thank you for your question.
Surprisingly bananas are really acidic, with a pH range of 4.50 to 5.20 (https://www.clemson.edu/extension/food/food2market/documents/ph_of_common_foods.pdf).
Our food preservation website will have information as well as upcoming free webinars on canning for this year: https://extension.umd.edu/foodpreservation, and the National Center for Home Food Preservation website may be useful for future reference: https://nchfp.uga.edu/ and the USDA guides https://nchfp.uga.edu/publications/publications_usda.html