Canning Guava Fruit

With Sharon Peterson

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.

Prepare

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.)

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.

Pack and process according to water bath canning instructions. (Don’t forget to adjust for altitude.)

Canning Guava Fruit

Sharon

Canning Guava fruit in a waterbath canner. You'll need approximately 2 pounds per quart, or 1 pound per pint.

Pin Recipe

Course Snack

Cuisine American

Servings 7 quart

Ingredients

  

1x2x3x

• 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.

Equipment

• Waterbath Canner
• canning jars
• canning lids and rings
• Funnel, Lid lifter, Jar lifter, Bubble tool
• Ladle
• large pot or stock pot

Instructions

 

• 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.

Processing Time

Processing time with Altitude Adjustments

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

• 0-1000 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).

• 0-1000 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

last updated 9-16-2020

Keyword Canning Guava Fruit, Home Canning, Waterbath Canning

Canning Fruits

Page last updated: 7/10/2020

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Sharon

Sharon Peterson is a wife, mom of 4 sons, home gardener and home food preservation fanatic! Click here to find out more.