Got home and realized I have got a major amount of persimmons today! The freezer is getting a little tight for space. Has anyone canned pulp before? and could they give me some guide lines as to time, ect.

The youngest boy and I had a great day out today. We gathered up a 5 gal. bucket of pecans. one of hickory nuts and 2 buckets of persimmons!

I'm processing now and I can already tell We are going to have a couple gallons of pulp by the time we get done. We can freeze it if needed but it would be nice to can it. Thanks.

-- John in S. IN (jsmengel@hotmail.com), October 11, 2000

Answers

Sounds like a wonderful day to spend with your son. Carla Emery's, Encyclopedia for Country Living, says this is the least popular way to preserve persimmons, but it can be done. Can in pint jars or smaller. 30 minutes in the water bath. Check out the persimmon sites in the archives for the persimmon pudding recipe. Enjoy! BTW, you can dry them and store them in a big jar.

-- Cindy (atilrthehony_1@yahoo.com), October 12, 2000.

Put in saucepan with a small amount of water and cover. Boil until they are soft, press through a sieve. Sweeten the pulp and bring to a boil. Pour boiling pulp into hot jars and stir with a rubber scraper ro remove air bubbles. Place a cap and ring on each jar after filling and put in waterbath canner. Process pints for 15 mins. and quarts for 20. ENJOY!

-- Judy (allsmile@ctnet.net), October 12, 2000.

Dry instead.Run thru foley food mill or equilivant, then spread out pulp on aluminum foil on cookie sheet.Put in hot closed up car,parked in the sun.Flip over on second day and finish drying. Eat as a fruit leather or reconstitute to use.I dry some every year to eat this way

-- Nick Tepsick (wildheart@ekyol.com), October 13, 2000.