No More Rotten or Black Bananas After a Few Days

Say goodbye to the frustration of bananas going bad and turning black just days after purchase. With this preservation method, your bananas can stay fresh for up to two years.

When we buy bananas, it’s common to see them quickly deteriorate—turning black, soft, and ultimately rotting. But there’s a specialized preservation technique that can extend their shelf life dramatically, keeping them in perfect condition for up to two years.

Bananas are a favorite fruit for many, thanks to their natural sweetness, versatility in recipes like pies and smoothies, and nutritional value. Rich in potassium, vitamin A, B-complex vitamins, and vitamin C, bananas play a key role in a healthy, balanced diet.

However, their short shelf life often leads to waste. Luckily, there’s an effective method that, with attention to detail, can solve this issue once and for all.

How to Preserve Bananas for Two Years

1. Prepare the Bananas

• Do not peel the bananas.

• Cut off both ends.

• Slice them into thick rounds—about two fingers wide.

2. Gather the Ingredients

For each 700 ml glass jar, you’ll need:

• 1 bay leaf

• 2 cloves of garlic or 2 cloves (the spice)

• 2–5 slices of chili pepper

• 1 tsp coriander seeds

• 1 tsp dill seeds

• 1 tsp mixed peppercorns (white, black, green, pink, and allspice)

• Banana slices (enough to fill the jar, about 10–12 pieces)

• 1 tsp sugar

• 1½ tsp salt

• 1 tsp 70% vinegar

• A small amount of hot water

3. Sterilize the Jars

• Place a piece of fabric at the bottom of the jar to prevent damage from sharp glass edges.

• Pour boiling water into each jar and let sit for a few minutes.

• Remove the water and dry thoroughly.

4. Fill and Seal

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