Sorry if this is a weird question, but I was just thinking about bananas and how most of the store bananas you buy in places like the US are relatively flavorless but are still sold because they don’t go bad as easily during shipping. So, given this, you’d think you might be able to find the more flavorful varieties of bananas in a preserved form. Like a sealed can… but nope, this doesn’t exist. You can buy pineapples, peaches, oranges, and lots of other fruit in cans, but not bananas.
Why is that? Why are canned bananas not a thing?
because to prevent botulism you gotta bring low acid foods to 240f for at least 20 minutes (more if the foods will absorb lots of heat before they get there).
that kind of processing would make the bananas pretty nasty.
you can make a jam or syrup though, the added sugar brings the acidity up into the no botulism range.
I know they're ethene releasers, which incidentally is why you shouldn't store them near other fruit cause it can cause them to rot quicker, I wonder if the canning process can mitigate against that.
Also, bananas are under threat by some crazy fungus that I think killed off all the flavorful varietals or at least made them unprofitable at a commercial scale to grow now. We're stuck with the shit ones cause that's the only thing that's survived so far.
ethylene on me
when you're not ripe
and I'll be your friend
I'll help you carry onThe fungus is still around without the plants to victimize? What’s it eating now?
https://en.wikipedia.org/wiki/Fusarium_oxysporum_f.sp._cubense
Apparently a couple other flowers.
It's because they're too rebellious and will break open the cans before they can be transported to stores
Everyone itt just accepting the premise. :lmayo: I think bananas have plenty of flavor :kitty-cri:
according to chatgpt mkultrawide is right
Bananas can be canned, but they are not typically canned in the same way that other fruits and vegetables are canned. This is because bananas are a low-acid fruit, and the canning process used for most fruits and vegetables relies on high acidity to prevent the growth of harmful bacteria.
In order to safely can low-acid foods like bananas, a different canning process must be used. This process involves using a pressure canner to raise the temperature inside the can to a level that will kill any bacteria or other microorganisms that may be present.
However, even with this process, canned bananas may not be as desirable as fresh or frozen bananas because the canning process can cause the bananas to become soft and mushy. Therefore, bananas are more commonly preserved by freezing or drying rather than canning.
Low acid
I don't think they're alkaline either, just pretty neutral
ok its been a long time since ive done any chemistry so im not the person who is in the right position to answer this. Take this up with either mkultrawide or chatgpt.
I came to this thread thinking I could come up with an answer on the fly. It turns out I can't. In fact - I don't think I'll even have an answer tomorrow when I come back to have a look at what's cookin' in the thread.
Red ones last longer too. No idea why they're not as popular as yellow.
they do still exist but not at the industrial scale that they used to
Bananas suck ass when preserved through freezing/canning.
They don't retain their structure like pineapples so you'd be left with brown sludge that is admittedly sweet. Plus, why would you prefer high fructose corn syrup on your bananas rather than just fresh fruit?
