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Old 10-09-2008, 07:58 PM   #1
DrewDrew
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Default Canning Persimmon Pulp

Can persimmon pulp be canned? If so, I assume water bath canning? How long? Any other advice?



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Old 10-23-2008, 02:49 AM   #2
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Originally Posted by DrewDrew View Post
Can persimmon pulp be canned? If so, I assume water bath canning? How long? Any other advice?
DrewDrew
Persimmons can be canned but they are just too mushy to do too much with. If you have the Asian type they are more firm and you can make jam or marmalade with them. I have two trees and just hated to see them go to waste. They smell and taste delicious but just don't have a firm flesh to do much with. I did find out they were planted for the horses, they love them and possibly for cross pollinating like the crabapples were planted for. Here is a link to some persimmon preserving ideas. Good luck.
[URL="http://members.aol.com/BLaneKY/persimm.htm"]http://members.aol.com/BLaneKY/persimm.htm


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Old 10-23-2008, 03:22 AM   #3
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Have to admit I haven't heard it before lol.

What do they taste like?

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Old 10-23-2008, 04:52 PM   #4
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Have to admit I haven't heard it before lol.

What do they taste like?
They have a unique flavor like a nectar. Reminds me of honeysuckle nectar. The flesh just isn't edible in my opinion. The consistancy is like an overripe mushy plum.
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Old 10-26-2008, 03:42 AM   #5
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persimmon pulp can be substituted into any recipe for flavored bread (ie zucchini). There are also several delicious cookie recipes that use persimmon.

Medically....In traditional Chinese medicine the fruit regulates ch'i.
The raw fruit is used to treat constipation and hemorrhoids, and to stop bleeding. As such, it is not a good idea to consume too many persimmons at once- they can induce diarrhea.
The cooked fruit is used to treat diarrhea and dysentery

The fruits of some persimmon varieties contain the tannins catechin and gallocatechin, as well as the anti-tumor compounds betulinic acid and shibuol, although the latter may also cause gastrointestinal problems.



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