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| Hi, I could really use some help. I have made some great banana walnut butter in the past, but I'm getting concerned about the safety factor. My original recipe had bananas, sugar, brown sugar, toasted walnuts, vanilla and pectin. It's very dense and after a while the color isn't very pretty. I love making it and giving it as gifts, because it makes everything taste like banana nut bread. Advice would be much appreciated. If there is a good recipe out there, that would be great too. Thank you. |
Follow-Up Postings:
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| It would have to be pressure canned or have some unknown amount of added acid to adjust the pH. pH of walnuts is 5.42 and pH of bananas is 5.29. As it is it's a freeze only recipe. Sorry. Dave |
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| What ph shouldit have. I've seen some recipes that had a quarter cup of lemon juice or asor rbic acid added to it. Would that make a difference ? Thanks. Oh and don't be sorry. It's something I've always wanted to know, but didn't know who to ask. |
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| Citric acid is used for acidification, not abscorbic. And yes, bottled lemon or lime juices can also be used. But the issue is how much would be needed and there just isn't any way to know for sure. It is guess work and untested for any safety so a done-at-your-own-risk thing. And most of us here recommended not gifting untested recipes. Other low-acid fruit recipes like figs call for as much as 1/4 cup of lemon juice so in theory that would cover the bananas but more would be needed to cover the nuts.. Whether it would actually be safe, can't say. Safer than with no added acid but still just a guess. The pH has to be before 4.6 max and lower (4.2) is better for long shelf storage as pH rises during storage. From a safety POV it is a freezer recipe. Dave |
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| I don't know - but suspect - there could be a density issue with your recipe secondary to the PH problem with canning it....or, double trouble. |
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