SC - Has anyone every canned persimmons?
Huette von Ahrens
ahrenshav at yahoo.com
Wed Nov 29 14:13:17 PST 2000
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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