kamirusma
09-29-2008, 11:48 AM
I read somewhere that it doesn't can well as the heating ruins the flavor. I know you can freeze persimmon pulp, but I'd rather dry or can - we always have the possibility of losing power due to weather around here so I'd rather do something that won't be ruined in case of power outage.
If persimmon pulp can be canned, I assume water bath canning? How long? Any other advice?
If persimmon pulp can be canned, I assume water bath canning? How long? Any other advice?