Recipe: Preserving Persimmons

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.