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[longdistshtr <longdistshtr@shtc.net>]

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

OORA!!