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Recipe: Preserving Persimmons

Preserving - Fruit
PERSIMMONS
Home processing:

Canning:
Persimmons do not can well. They give a rather unpalatable product and turn puckery when heated.

Freezing:
Only soft, ripe fruit should be used for freezing. It can be frozen whole or pureed.

Drying:
Firm, fully mature fruit may be cut into strips and sun dried or dried in a commercial dehydrator. Whole, peeled persimmons can be hung by the stem on a string and dried in the sun until shriveled.

Persimmon leather may be used as part of the fruit, raisins, or candied fruit in cookies, cakes or puddings.

MsgID: 206675
Shared by: Linda Lou,WA
In reply to: ISO: Persimmon pulp - canning question
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Persimmon pulp - canning question
  Gretchen, Ca
2 Recipe: Preserving Persimmons
  Linda Lou,WA
3 Thank You: Perserving Persimmons
  Gretchen, Ca
4 Recipe(tried): Drying Persimmons
  sandy from Indiana
5 Thank You: Drying persimmons
  Gretchen
6 ISO: Preserving Persimmon Pulp
  Reuben Katz Chicago
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