| Unfortunately, like persimmons that you asked about earlier, pineapple guavas are also a low-acid fruit at 5.5. So like figs and papayas and melons, additional acid will be required if canned in any form. NCHFP and Ball both recommend only freezing or drying the fruit though the Ball Complete Book gives a recipe for canning is a lite syrup with lemon juice added. You could use a fig jam recipe with the added bottled lemon juice safely. The problem with using fresh lemons rather than the recommended bottled juice is the inconsistency of their pH. They are good but unfortunately another low demand/use item with minimal canning research done. Dave PS: Also checked Ellie Topp's book as I thought she might have something for them but no luck. |
Here is a link that might be useful: Fig Jam
