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 Page Includes:
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
- Wash, peel, and halve guava fruit, removing seeds.
- Make syrup.
- Turn off heat and add guavas to syrup.
- Let set for 30 minutes.
- Remove from syrup and pack into jars.
- Heat syrup to boiling.
- 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.
Process according to water bath canning instructions. (Don’t forget to adjust for altitude according to below chart.)
Recipe Card
Canning Guava Fruit
Equipment
- 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
- 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
- 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
Last Updated: 9/31/2021
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Source: The Ball Blue Book of Canning.
Page last updated: 7/9/2021
Hi! I have a lot of strawberry guava – I’m assuming (since I can’t find) that this recipe would similarly work. I also was wondering, is the Ph low enough to not add lemon? Thanks!
Hi Sylvia, that is a great question and I don’t have an answer for you. I don’t know the difference in strawberry guava vs regular guava. It could be there is a difference. For example, white peaches are different than regular peaches. They are processed differently. It could be it is the same situation that you have. Maybe not… but I can’t find any information on it. Sorry I’m not much help.