North American Fruit Explorers mailing list at ibiblio

[Suzi Teghtmeyer <srt175f@smsu.edu>]

Hi Doc,
I did a Google search on the words persimmons and preserving, and got many 
hits.  I also checked a book here on the shelf and included its ideas, also.
----Suzi Teghtmeyer

http://www.seasonalchef.com/preserves13.htm
Preserving Persimmons - technques for:
Freezer Persimmon Jam, Persimmon Chutney (See Also: Another Persimmon 
Chutney), Freezing Persimmons, and Dried Persimmons [From the University of 
California Cooperative Extension's Master Food Preserver Program]

FREEZING PERSIMMONS
http://www.msue.msu.edu/msue/imp/mod01/01600730.html
In China and Japan, persimmons are always dried, but in
the U.S. they are most commonly frozen. Wash, peel and
slice the fruit, remove the seeds and freeze the fruit in a
dry pack or honey pack with a little added lemon juice. Or,
puree the slices in a blender or food processor. Add 2
tablespoons of lemon juice per pint, then freeze. You can
also freeze persimmons whole and unskinned. Serve them
partially thawed over ice cream. Seal, label and freeze.
----Michigan State University Extension

Preserving the fruits of the earth : how to "put up" almost every food 
grown in the United States--in almost every way / [by] Stanley Schuler and 
Elizabeth Meriwether Schuler.
-Wash, dry, and set out on a plate so that they don't touch. Freeze them in 
this manner so they won't freeze into one solid lump.  Once frozen, pack 
them in bags (can be together). Defrost as needed.
-When drying persimmons, puncturing the skin will quicken the ripening 
process. Can be strung on a line and hung to dry.

At 06:42 PM 09/21/2003 -0400, longdistshtr wrote:
> 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!!
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