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But we've all experienced the issue with spoiled bananas: they start to go bad after only a few days. Nothing has worked despite our best efforts to prevent this from happening. Let's find out one specific piece of advice in this area jointly. Even though it's a painstaking process, it will help us preserve the bananas for at least two years.
Properly storing bananas
Properly storing bananas
Next, we slice the bananas into slices about two fingers thick after removing the ends and keeping the skin on. After that, get a 700 ml glass jar (or jars) and put all of the components in this exact sequence: the following ingredients: a bay leaf, two garlic cloves or two garlic scapes, two sliced, pre-cut jalapeño peppers, a teaspoon each of coriander and dill seeds, and a teaspoon each of white pepper, black pepper, green pepper, pink pepper, and allspice.
Next, add the banana chunks (approximately a dozen will fit in the aforementioned jar size) and the remaining two or three slices of chile pepper. Afterwards, we include a teaspoon of sugar, 1.5 teaspoons of salt, 1 teaspoon of 70% vinegar, and a little amount of hot water.
Methods for terminating the retention period
Please ensure that any non-churned ingredients are properly sterilized before adding them. The first step is to place a piece of cloth inside to protect yourself from the very hot water. Once you've done that, you may put the fabric inside. After filling the containers to capacity, carefully press down on them; after about a minute, they will have been far enough sterilised to remove all traces of the contents.
Personal Hygiene
After the necessary amount of time has passed, we should just skin the churnatoli, seal them so they do not come into contact with air, and let them dry outside for two years.
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