SC - Has anyone every canned persimmons?

[Huette von Ahrens]

Thank you, Bonne.

At least you will have a recipe to use when I bring
some to you this weekend. :-)

And I won't [hopefully] forget the avocados either.

Huette

- --- Bonne of Traquair <oftraquair at hotmail.com> 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?
> 
> >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."
> >
> 
> My usually dependable reference has no recipe for
> persimmons at all.   But, 
> armed with 'Mama Dip's Kitchen' I am prepared to
> deal with those you 
> promised me.
> 
> Yes, here's the recipe:
> 
> Mama Dip's Kitchen, by Mildred Council, UNC Press,
> 1999
> 
> Wild Persimmon Pudding
> 
> 3 - 4 cups persimmon pulp (use very ripe persimmons)
> 2 eggs
> 2 cups bron sugar, packed
> 1 cup milk
> 2 cups self-rising flour
> 1 stick butter
> 1 teaspoon vanilla extract
> 1 teaspoon cinnamon
> 1/2 cup raisins, chopped (optional)
> 1 cup chopped walnuts (optional)
> 
> Preheat the oven to 350. Wash the persimmons under
> cold running water.  
> Remove the seeds and set aside for 20 minutes. Mash
> the persimmons through a 
> colander or strainer to make a pulp.  (If the
> persimmons are very nice, you 
> can just remove the seeds and put the persimmons in
> a blender to process.)  
> Beat the eggs, adding the sugar, until well mixed. 
> Add the milk, 
> alternating with the flour, in thirds, combining
> well.  Add the vanilla and 
> cinnamon.  Stir in the persimmons (and raisins and
> walnuts, if used.) Mix 
> well.  Melt the butter in a 1 1/2 quart baking dish
> or 9 x 12 inch pan and 
> tilt the pan to coat the bottom and sides with
> butter.  Pour the persimmon 
> mixture into the pan.  Bake for 1 hour or until
> firm.  Serve with whipped 
> topping.  Serves 6.
> 
> Bonne
>
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=====
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shall never cease to be amused.

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