[NAFEX] Preserving Persimmons
Greg or Marie Jordan
mgjordan at concentric.net
Mon Sep 22 09:07:46 EDT 2003
Try drying puréed pulp on sulifane that has been sprayed with Pam. Your
county extension service should have a bulletin with more details on drying
fruit and making fruit leather. I've done it with apricots, cherries,
plums, peaches, and a few other fruits. The kids and I love it and it makes
a great travel snack. Basically it is fruit roll-ups but a lot better.
----- Original Message -----
From: "longdistshtr" <longdistshtr at shtc.net>
To: <nafex at lists.ibiblio.org>
Sent: Sunday, September 21, 2003 4:42 PM
Subject: [NAFEX] Preserving Persimmons
> Anyone got any ideas about preserving all these
> native persimmons I'm getting?
> I tried to can the pulp and used pumpkin as a guide for
> pressure canning. Didn't work. They developed a taste like
> green persimmons. One of the pint jars leaked and sprayed
> green persimmon tasting pulp inside my pressure cooker. I
> had added some sugar to make it a little sweeter.
> Separating pulp from seeds was a chore. I had frozen it a
> couple of years ago but it lost some of the flavor. I know
> about persimmon beer but I prefer pudding and bread.
> Doc Lisenby
> Zone 7/8
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