Preserving persimmons

Persimmon pulp is delicious and can be substituted for pumpkin in many recipes. The best way to preserve persimmons is to freeze the pulp.

Select orange-colored, soft-ripe persimmons. Sort, wash, peel and cut into sections. Press fruit through a sieve to make a puree. For a better quality product, add ⅛-teaspoon crystalline ascorbic acid or 1 ½-teaspoons citric acid to each quart of puree. Puree made from native
varieties needs no sugar. Puree made from cultivated varieties may be packed with or without sugar. Freeze in amounts called for in favorite recipes. Pack into freezer containers, leave ½-inch headspace, seal, label with product name and date and freeze.
 

Other October  2006 Articles:
Where the wild things are...
Questions & Answers
Missouri artichoke is disguised as a wildflower
New canning DVD set available from Georgia