Canning Guava Fruit

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Canning Guava Fruit

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.

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


Gather Your Canning Supplies:


  • guava fruit - approximately 2 pounds per quart
  • sugar (Make a light syrup and heat in a large pot - 2 cups sugar to 5 cups water.)

Start canning guava fruit by preparing jars and getting water in your canner heating. (See Water Bath Canning for full directions.)

Procedure for Canning Guava Fruit

  1. Wash, peel, and halve guava fruit, removing seeds.
  2. Make syrup.
  3. Turn off heat and add guavas to syrup.
  4. Let set for 30 minutes.
  5. Remove from syrup and pack into jars.
  6. Heat syrup to boiling.
  7. Cover fruit with hot syrup, leaving 1/2” headspace  
  8. Remove air bubbles.
  9. Wipe the rims clean and place on your seals and rings.  
  10. Place the jars in the warm canner.  
  11. Process pints for 15 minutes or quarts for 20 minutes, adjusting for altitude.

Process according to water bath canning instructions. (Don't forget to adjust for altitude.) 


Processing time for pints in water bath (hot pack).

1,001-3,000 ft - 20 minutes
3,001-6,000 ft - 25 minutes
6,001-8,000 ft - 30 minutes
8,001-10,000 ft - 35 minutes

Processing time for quarts in water bath (hot pack).

1,001-3,000 ft - 25 minutes
3,001-6,000 ft - 30 minutes
6,001-8,000 ft - 35 minutes
8,001-10,000 ft - 40 minutes

Source: Ball Blue Book

Canning Fruits

Page last updated: 7/10/2020

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