The Survival Podcast Forum

Survivalism & Self Sufficiency Topics => Food Preps => Processing Food For Storage => Topic started by: mountainmoma on November 30, 2019, 11:51:53 AM

Title: canning persimmon pulp ?
Post by: mountainmoma on November 30, 2019, 11:51:53 AM
I have usually frozen persimmon pulp, so just mashed, soft Hachiya persimmon.  Then we use it in recipes.  But, is there a reason I cannot pressure or waterbath can it ? What would be the technique ?

I have seen many recipes for persimmon jam, which I would also love to know if anyone has a recipe for that they specifically recommend.  But, I also want just shelf stable persimmon pulp for use in baking.  ( yes, I dry sliced persimmon too to snack on)

The reasons I want to do this are first to not rely on power to keep the persimmon pulp safe, and also to reduce/eliminate the seal-a-meal packaging.
Title: Re: canning persimmon pulp ?
Post by: Redman on November 30, 2019, 05:12:22 PM
This may help but beware I'm not familiar with persimmons having only eaten them once. Toward the bottom of the reading you'll find info that may help.

https://www.questia.com/magazine/1G1-5223087/preserving-persimmons-here-s-how-to-freeze-and-can