Bananas: how to store them

Keeping bananas for more than a few days without rotting seems impossible, but nothing is, especially if you know the right tips and remedies. To start, obviously, you have to buy the quantity of bananas you want; scrub the skin with a toothbrush and a little baking soda; rinse them under running water then dry them with absorbent paper.

We continue by depriving the fruit of both ends and, without removing the skin, we cut the bananas into pieces that are about two fingers thick. Once this is done, simply obtain one or more glass jars of approximately 700 ml and insert the following ingredients in this precise order: a bay leaf; two garlic cloves or two cloves; two slices of chili pepper (previously cut); a teaspoon of coriander seeds; a teaspoon of dill seeds and a teaspoon of a pepper mixture (white pepper, black pepper, green pepper, pink pepper and allspice).

Then we can insert the pieces of banana (in a jar of the size above there will be about a dozen) and another two or three slices of chili pepper. Then we add a teaspoon of sugar; one and a half teaspoons of salt; a teaspoon of 70% vinegar and a little hot water.

How to end the retention process

Before inserting any ingredients that are not churned, it is necessary to proceed with the sterilization of the stessi. First of all, let’s put a little water on the inside, and insert a piece of fabric on the inside to avoid it. When the contents are filled with all the contents and the containers are simply applied, do not leave everything on the container and it is far sterilized for approximately one minute.

Trascorso il tempo necessario, dovremo solamente asciugare i churnatoli, chiuderli ermeticamente affinché non entri aria, e riporli en un luogo fresco per due anni.