Canning Guava Fruit

with Sharon Peterson

Canning Guava Fruit

This recipe is adapted from the Ball Blue Book of Canning.

Canning Guava Fruit sounds like a great idea.

Unfortunately I'm in Colorado...  Guava is not really common here.  In fact I've never had any.  

When I was asked if it could be canned I did some research.  I found that Guava is really very healthy for you. For those of you who have easy access to it here are directions for canning guava.


Gather your canning supplies


  • Guava - approximately 2 pounds per quart
  • sugar

Start by preparing jars,and get water in your canner heating.  

(see Water Bath Canning for full directions)


Wash guava fruit peel, cut in half and remove seeds. 

Make a light syrup and heat in a large pot.  - 2 cups sugar to 5 cups water

Turn off the heat and add your guavas.  Let this set for 30 minutes or so. This is to heat the guavas without cooking them.   

Remove guavas from the syrup and pack into jars leaving 1/2 inch head space.  

Heat syrup back to boiling and pour over guavas, again leaving a 1/2 inch head space.  

When jars are filled. Remove air bubbles and clean rim of jar.  

Pack and process according to water bath canning instructions. 

Don't forget to adjust for altitude. 


Process pints 15 minutes  or quarts for 20 minutes. 

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet Increase processing time
1001-3000 5 minutes
3001-6000 10 minutes
6001-8000 15 minutes
8001-10,000 20 minutes

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by Sharon Peterson, Copyright © 2009-2019

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Information given has not been evaluated by the FDA or USDA, you are encouraged to verify all canning and food preservation advice on the USDA food preservation website. 

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