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.

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This Page Includes:

• Canning Guava Fruit: Extended, Step-By-Step Directions
• Recipe Card

Canning Guava Fruit: Extended, Step-By-Step Directions

Gather Your Canning Supplies:

• water bath canner
• canning jars
• canning seals and rings
• jar lifter and canning funnel
• bowls
• sharp paring knife
• large spoons
• towels and dish cloths
• large pot

Ingredients:

• 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.)

How to Preserve Guava Fruit By Canning

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 according to below chart.)

Recipe Card

Canning Guava Fruit

Canning guava fruit in a water bath canner. You'll need approximately 2 pounds per quart or 1 pound per pint.

Print Recipe

Prep Time:1 hour hr

Processing Quarts (adjust for altitude):20 minutes mins

Total Time:1 hour hr 20 minutes mins

Equipment

• Water Bath Canner
• Canning Jars
• Canning Lids and Rings
• Funnel, Jar Lifter, Lid Lifter, Bubble Tool
• Ladle
• Large Pot

Ingredients

• guava fruit approximately 2 pounds per quart
• Sugar
• Water make a light syrup and heat in a large pot – 2 cups sugar to 5 cups water

Instructions

• Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. 

  See full water bath canning instructions here.   
• Wash, peel, and halve guava fruit, removing seeds.
• Make sugar syrup and bring to a boil.
• Turn off heat and add guavas to syrup.
• Let set for 30 minutes. This will gently heat the fruit through.
• Remove fruit from the syrup with a slotted spoon and pack into hot jars.
• Heat syrup to back to boiling and cover fruit with hot syrup, leaving 1/2” headspace.
• Remove air bubbles. Wipe the rims clean and place on your seals and rings.
• Place the jars in the warm canner.
• Process pints for 15 minutes or quarts for 20 minutes, adjusting for altitude.

Notes

Processing with a Water Bath Canner

Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.

When all the jars are filled, bring the water in the canner to a boil.  When a boil is reached that is when you’ll start your timing.   Process for the length of time on the chart below.  Adjust for your altitude. 

 After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water.  Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely.  Leave them alone for about 12 hours.  

When they are cooled remove the metal bands, check the seals, label the jars and store them away! 

Processing time with Altitude Adjustments

Processing Time for Pints in a Water Bath (Hot Pack)

• 0-1,000 ft – 15 minutes
• 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)

• 0-1,000 ft – 20 minutes
• 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

Adapted from: The Ball Blue Book of Preserving

Servings: 7 quart

Author: Sharon Peterson

Related Pages

Canning Asian Pears

Learn how to can Asian pears (also known as apple pears or oriental pears), so you can enjoy their goodness into the winter!

Dehydrating Fruit

I’m a long-time canner but I must admit…dehydrating food does have some advantages.

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Source: The Ball Blue Book of Canning.

Page last updated: 7/9/2021