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:
Start canning guava fruit by preparing jars and getting 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 headspace.
Heat syrup back to boiling and pour over guavas, again leaving a 1/2-inch headspace.
When jars are filled, remove air bubbles and clean rims of jars.
Pack and process according to water bath canning instructions. (Don't forget to adjust for altitude.)
Process pints 15 minutes.
Process quarts for 20 minutes.
|Altitude Adjustments for Boiling Water Bath Canner|
|Altitude in Feet||Increase processing time|