SC - OOP pie crust question

[Bonne of Traquair]

Thank you all for your imput.  I was hoping to can
them for future use, but I guess not.  

However, last Sunday, I was talking with one of my
neighbors and I noticed that she was throwing out
three uncut pumpkins.  When I asked why she was
throwing out perfectly good food, she gave them to me.
 I cut them up, ran them thru my food processor and
then canned 7 quarts of pumpkin pulp.  I still have
about 1 1/2 quarts of pulp, which I will cook and use.

Huette


- --- Susan Fox-Davis <selene at earthlink.net> wrote:
> Huette von Ahrens wrote:
> 
> > Hi, All!
> >
> > A friend of mine just gave me a whole bunch of
> > persimmons in various states of ripeness.  I would
> > love to can them, but all my canning books don't
> talk
> > about canning them, just making jam or jelly out
> of
> > them, which is not what I want.  Could anyone send
> me
> > instructions on how to can them?
> >
> 
> From  THE BEST OF THE OPEN LINE BULLETIN
>
<http://www.n-connect.net/lynxy/bulletsepoct1979.html#3>
> 
> "CANNING PERSIMMONS
> 
> Select ripe persimmons. Wash well and dip in boiling
> water for several minutes
> or
> until skins crack. Remove skin and bring to a boil
> in syrup.
> 
> Syrup:
> 
> 1 cup sugar
> 3 cups water
> 
> Pack in hot clean jars. Adjust lids. Process 10
> minutes at 5 pounds pressure."
> 
> Selene again... UC Davis has other
>
ideas:<http://ceplacer.ucdavis.edu/nutrition/reasons4seasons/fruits/persimmon.htm>
> 
> "Canning: Persimmons do not can well. They give a
> rather unpalatable product and
> 
>      turn puckery when heated."
> 
> Maybe jam is a better idea after all.  Or maybe you
> can bake persimmon cakes and
> give them out as holiday gifts.  I know I'm baking
> most people's gifts this
> year, our budget is in baaaad shape.
> 
> Selene
> 
>
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=====
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shall never cease to be amused.

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