Persimmon Canning (help me)
jc
My wife wants to can persimmon pulp for use later in the year in cookies.
Can she follow a recipe for canning pumpkins?
thanks,
P.S. Need help fast.
John Compton
desot...@gnn.com
Diane Patricia Norris
I have been looking for a recipe to make sweet potatoe butter. When I
bought it at a craft sale, I only bought a small jar to try. It was
wonderful. Attended back at the same craft fair but the person was not
there and they could not find any documentation who it was. Depression.
I have found a recipe for pumpkin butter and wondered whether to just
substitute sweet potatoe.
I am hoping someone has a recipe or suggestions. Thanks in advance.
Diane
jrm...@nb.net
John,
My "Stocking Up" book says under Freezing Persimmons
- Sort & Wash
- Slice & Freeze OR
press through a food mill or blend in a food processor or
blender for puree.
- Add lemon juice or rose hips concentrate to prevent browning
- Sweeten to taste, if you wish, with honey
I guess you could freeze in whatever you want: cartons, bags, etc.
Freezing if far less work than canning, esp. if you're going to
use the fruit for cookies later. Save me a few! Yum!
BTW:
- A persimmon is closer related to a peach or plum
- When ripe, they are very soft and very sweet
- Persimmons should be harvested close to winter, but
will last through the winter if left on the tree.
Good luck.
Jim Means
Pittsburgh
Barb Schaller
John,
I couldn't find instructions for canning persimmon pulp, only for freezing
the pulp. Makes me wonder if it's not suitable for canning. Just a
thought.
-B
In article <54vurv$d...@news-e2d.gnn.com>, desot...@gnn.com (jc) wrote:
> My wife wants to can persimmon pulp for use later in the year in cookies.
> Can she follow a recipe for canning pumpkins?
>
> thanks,
>
> P.S. Need help fast.
>
> John Compton
> desot...@gnn.com
--
Barb,10/28/96
"If you're ever in a jam, here I am."
Mary Delamater
> BTW:
> - A persimmon is closer related to a peach or plum
> - When ripe, they are very soft and very sweet
> - Persimmons should be harvested close to winter, but
> will last through the winter if left on the tree.
At my house they DON'T last through winter if left on the tree because the
birds devour them--it is pretty interesting, as the persimmon is pretty
much the last tree with fruit on it so it attracts every bird in the
neighborhood and they have wild, racous parties, but when they are done
there is nary a persimmon to be found.
Mary D
jrm...@nb.net
Mary,
If you want to keep them - net them.
Ken Changus
In article <Schaller_Barb-2...@mac-240-24.htc.honeywell.com>,
Schall...@htc.honeywell.com (Barb Schaller) wrote:
I'm making an attempt at persimmon preserves this afternoon, if it works
I'll let you know what I did right.
Chuck,11/05/96
George Shirley
We made persimmon jam last week from the p. Kaki, oriental persimmons,
other than Momma putting too much lemon peel in (to my taste) it came
out just right. Anybody that needs bunches of persimmon recipes send me
personal email, my news server is messing up again.
George in SW Louisiana
gshi...@iamerica.net
Helen Peagram
On Tue, 05 Nov 1996 16:01:22 GMT in Newsgroup: rec.food.preserving, Ken
wrote:
Here are some fruit and canning tips:
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: About Canning Fruits and Berries
Categories: Information, Canning, Fruits
Yield: 1 text file
Great care must be taken in canning to avoid spoilage. Non-acid foods
require special care to avoid deadly botulism and require pressure
cooking not just a boiling water bath.
Check the elasticity of the sealing rubbers and discard cracked ones.
Do not re-use old ones. Wash them in soap and hot water, rinse and
place in a pan covering them with boiling water. Leave them soaking
in the hot water until used.
Check the jars for cracks and chips. Test the jars by filling with
water and inverting; watch for leaks. Sterilize for 15 minutes in
boiling water.
Can only fresh, unblemished produce. Wash well to remove all dirt.
Many foods require blanching to partially cook them and kill enzymes.
Immerse in boiling water for 5 minutes, then plunge into cold water
to arrest cooking. Tomatoes, berries and soft fruit do not need
blanching. Meats should be 2/3 cooked by simmering or roasting.
Add salt in the ratio of 1 tsp per quart for meats and vegetables.
Use a sugar syrup for fruits and add lemon juice or ascorbic acid to
avoid discoloration. See "About Jams, jellies and preserves"
Pack jars tightly to 1/2" from the top but do not crush the contents.
Exception: peas, lima beans and corn need more room to expand; fill
to 1" from the top and add boiling water to the 1/2" mark.
Stir the contents to release trapped air bubbles before sealing the
jars. Wet the rubber before using.
Follow the manufacture's instructions that come with the pressure
canner and add 1/2 lb pressure per 1000' in high altitudes. Use a
boiling water bath only for tomatoes, acid fruits and brined
vegetables. Use a rack to keep the jars off the bottom where they can
overheat and crack. The water should be at least an inch over the
jars at all times. Add 1 minute per 1000' feet for high altitudes.
Store the finished product in a cool dark pantry or cellar.
Berries, cherries and currants: Pack jars with washed, stemmed fruit
and fill the jars with boiling medium syrup [3 cups sugar to 4 cups
water brought slowly to a boil while stirring]. Process 15 minutes in
a boiling water bath. [Cherries should either be pitted OR have their
skins pierced with a pin if canned whole].
Peaches: Scald to loosen skins. Peel and half, removing pits. Use
medium syrup and process 20 min. in boiling water bath.
Tomatoes: Scald and dip in cold water before skinning. Cut out cores
but leave whole. Pack and fill jars with boiling water. Process 45
min.in a boiling water bath. From: Jim Weller Date: 11-26-95
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Fall Gold 1/2
Categories: Fruits, Information
Yield: 1 info below
1 Info below
"When Sharron Barker was growing up in Missouri, there were plenty of
persimmon trees around. But she never ate any, or cooked with them.
'I didn't know anybody who ever ate them,' says the Charlestown, Ind.
cook and cooking teacher.
"She moved to rural Indiana 18 years ago and was promptly visited by
neighbor boys who drove to her farmhouse on a tractor with a flatbed
and took her on her first persimmon-gathering venture. The neighbors
shared their recipe for persimmon cookies with caramel icing, and
Barker's own children - the youngest now a senior at Providence High
School - grew up knowing all about persimmons.
"These days persimmon lingo and lore flow off Barker's tongue - and
persimmon dishes flow from her kitchen - as if she were born and
raised in Mitchell, Ind., the town many consider the persimmon
capital of the world."
"One doesn't pick persimmons, Barker explains. One 'picks them up.'
"(Persimmons hanging on the tree are reputed to be too astringent to
eat, at least until after the frost. Unripe, they make your mouth
pucker or, as William Strachey wrote in 1610, 'When they are not
fully ripe, they are harsh and choakie, and furre in a man's mouth
like allam.')
"But when they are ripe, native persimmons are sweet and flavorful,
with a richness unlike many other fruits we're accustomed to. That
is why many people - particularly in Southern Indiana - love to
gather them."
"In the wild the fruit grows no bigger than a walnut (and usually much
smaller) and is filled with tiny seeds. The tree, which is related
to the tropical ebony tree and provides wood for golf clubs, grows as
far north as Connecticut, across to southern Ohio and to eastern
Kansas, south to Florida and Texas.
"American Indians in these areas used the fruit and introduced white
settlers to it. Why persimmons seem to have taken such root in
Southern Indiana is less easy to explain.
"Maybe it's because of Mitchell."
"Mitchell, a town of 5,000 people, just held its 48th annual persimmon
festival, a weeklong event featuring persimmon queens of various
ages, a persimmon-pudding contest and a variety of booths that sell
persimmon ice cream, pudding and 'anything persimmon that you can
think of,' according to Debbie Webster of the Greater Mitchell
Chamber of Commerce, which sponsors the event.
"The festival is a homecoming, she says, for people who've moved away
and want to visit Mitchell. But there are other visitors too. On
the final day about 50,000 people show up for the festival's Saturday
parade and other activities."
From Food Editor Sarah Fritschner's 10/12/94 "Fall Gold: Persimmons
Ripen into Sweet Treats This Time of Year, and Gathering Them is Easy
(and Free)" article in "The (Louisville, KY) Courier-Journal." Pp.
C1, C6. Posted by Cathy Harned. From: Cathy Harned
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Fall Gold 2/2
Categories: Fruits, Information
Yield: 1 info below
1 Info below
"Dymple Green thinks Mitchell's festival may have something to do
with the weird geographical fame enjoyed by the persimmon.
"Green is the maker of Dymple's Delight persimmon pulp and probably
the only person in the world making a viable living off native wild
persimmons. She lives outside Mitchell and pays local persimmon
picker-uppers by the pound.
"Persimmon gatherers - mostly retired people and some farmers - visit
her every day with new batches of persimmons. One has brought as
much as a ton of persimmons in a season, though this year is
extremely light. Dymple processes the pulp the day she gets it,
canning some and freezing some, before shipping it all over the
world."
"Others who try to make their living selling persimmons do it with
Oriental persimmons, which have more commercial appeal. They are
large - sometimes as large as a bell pepper - solid pulp and
sometimes seedless. Although they can be expensive, a cup-sized fruit
will yield a cup of pulp. Some can be eaten like a mango. Some have
no astringency, and some are seedless. The Orientals are the
persimmons we often see in the supermarket.
"Harold McGee, author of 'The Curious Cook,' says an Oriental
persimmon has 'generically fruit flavor, plenty sweet but otherwise a
little insipid.' However, he concedes that other palates - notably
those of the Japanese, who annually polish off more than 450,000 tons
of persimmons - might perceive the flavor as delicate and highly
desirable.
"If you risk the wilds of farm meadows to search for your persimmons,
be assured that you can collect them without waiting for the frost.
Common wisdom tells us that the frost turns the astringency to
sweetness, but common wisdom can misinform."
"Different varieties of persimmons ripen at different times: some
ripen at the end of September while others hang on the tree into
November.
"Most people, like Barker, pick them up off the ground. The ones
that are soft inside with skins intact are preferred. But even those
with broken skins don't seem to interest insects - instead, you'll be
fighting opossums and raccoons for the take. It's fun to pick
persimmons up and easy to quickly fill a gallon basket with them.
"'It's an obsession,' Barker said. 'It's like finding Easter eggs -
you just can't quit picking them up.'"
"'Until you get to grinding them up,' cautioned Barker's husband
Allan, who's usually pressed into service.
"Processing wild persimmons isn't difficult, though Allan Barker is
right - it's tedious. Once you've rinsed them, put them through a
Foley food mill or other gadget that will hold the seeds and skins
behind and puree the pulp.
"If you're like Barker, you'll make a pudding and some cookies and
freeze the rest of the pulp in 2-cup measures to use throughout the
fall for other recipes..."
From Food Editor Sarah Fritschner's 10/12/94 "Fall Gold: Persimmons
Ripen into Sweet Treats This Time of Year, and Gathering Them is Easy
(and Free)" article in "The (Louisville, KY) Courier-Journal." Pp.
C1, C6. Posted by Cathy Harned. From: Cathy Harned
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Quick Tips Nov/dec 94
Categories: Information
Yield: 1 info
Boning a Chicken Thigh
1. With the thigh skin-side down, make a lengthwise incision down to
the bone. then work the knife blade around the bone to free it from
the meat.
2. Crack the thigh bone in half with the back of a large chef's knife
or cleaver.
3. Pull out each half of the bone.
Freezing Fish
1. Partially fill a zipper-lock bag with water. Add whole fish or
fillets.
2. Add more water until the fish are covered, and freeze.
Bouquet Garni
1. Put the herbs into the coffee filter.
2. Tie the coffee filter closed, catching the stems of the thyme,
etc. as you do so.
3. Tie the other end of the string to the handle of the pot or pan,
so you can easily retrieve the bouquet garni.
Chopping a Small Quantity of Herbs
1. Put the herbs in a small glass, and snip them with scissors until
minced.
Heating a Pasta Bowl
1. Place a colander in the bowl, pour the pasta and water into the
colander and let the hot water stand in the bowl for a few seconds to
heat it. Then pour out the water, put the pasta and sauce in, toss
it, and serve.
Creating a Vacuum Seal
1. Put the food in a plastic bag and insert a straw at one side. Seal
the bag around the straw.
2. Suck out as much air as possible through the straw, then remove the
straw and finish sealing the bag.
Slashing Bread Dough
1. Slashes in bread dough help it to expand evenly as it bakes.
However,m using a knife to make these slashes often pulls or tears
the dough, deflating the delicate structure. Sharp kitchen scissors
do the job quickly, cleanly and easily.
Chopping Celery Quickly
1. Recipes often call for a small amount of celery. Rather than
breaking off one or more ribs, try this. Chop the entire stalk across
the top. It is easier to get just the amount you need, and it makes
storing the celery easier, since the whole stalk gets shorter as you
use it.
Preparing a Persimmon
1. With a paring knife, cut out the large stem and surrounding leaves.
2. Make incisions just through the skin at -inch intervals all the
way around the fruit.
3. Peel away the thick skin, and use the fruit.
Slicing Mushrooms
1. To slice mushrooms quickly, use an egg slicer.
Decorating Cookies
1. To make an easy garnish for cookies, place the cookies on a rack
over waxed paper, dip the tines of a fork into melted chocolate, and
wave it gently back and forth over the cookies, allowing the
chocolate to drip onto them in paralleled wavy line
Cook's Illustrated Quick Tips
November/December 1994 From: Diane Lazarus
Date: 12-20-94
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Persimmon Basics
Categories: Desserts, Basics, Fruits
Yield: 1 servings
MMMMM----------------SELECTING,STORING,PREPARING---------------------
Diospyros species
SEASON: October through December.
LOOK FOR: Slightly firm, plump fruit with smooth, unbroken skin and
the stem cap attached. Avoid bruised or too soft fruit. Oriental
varieties are most common; smaller native persimmons are usually home
grown.
TO STORE: When ripe, refrigerate persimmons and use them within 1 to 2
days.
TO PREPARE: Remove the caps. Press native persimmons through a food
mill or strainer to remove the seeds and skin before using the fruit
in recipes. For dessert or a snack, place an Oriental persimmon, stem
end down, on a plate; cut gashes through the top skin so that the
pulp can be eaten with a spoon.
Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos
by Dorothy Flatman 1995 From: Dorothy Flatman Date: 15 May 96
MMMMM
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SMITH/WILLIAMS:KENT, UK:
PEAGRAM/WIFFIN/PICKWORTH/UK/CANADA
SMITH;MATSON;CLARK/FERRIS/KIRBY/EVANS/FISHER:CANADA/USA
Helen in Stoney Creek, Ca at:
INET: af...@freenet.hamilton.on.ca
FIDONET: 1:244/121.0
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