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Old 12-09-2015, 07:57 PM
Durgan Durgan is offline
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Default 9 December 2015 Persimmon Juice

http://www.durgan.org/2015/December%...%20Juice/HTML/ 9 December 2015 Persimmon Juice
Thirty six persimmons about 20 pounds were made into 16 liters of juice.Process was to wash,remove stem, cut into quarters, add 10 liters of water to cooking pot, cook for about 20 minutes, blend into a slurry.Strain through a 2 mm mesh food mill, place in liter jars and pressure cook at 15 PSI for 15 minutes for long term storage. The complete fruit is used. the juice is very sweet. Straining is not necessary since there is almost no gross fiber.
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Old 12-12-2015, 03:30 PM
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Tim Horton Male Tim Horton is offline
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Knowing nothing about this fruit... I'm glad you posted as you outline your procedures so well..

Do have a couple questions.. Now that you have it bulk canned for storage..

How do you use it.?? Jam, jelly ?? Other use ?? For some reason I'm presuming it has kind of a cinnamon taste, if so, does that limit uses ??

It appears the skin and all goes through the food mill... So I presume very little if any left over skin, or pulp..

Enjoy..
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Old 12-12-2015, 07:21 PM
Durgan Durgan is offline
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This is my first experience with juicing persimmons. To make drinkable about one liter of water need be added when processing to make drinkable. I didn't add enough water so the product is a bit thick.The whole fruit is used in the process. The taste is mostly just sweetness with no predominant flavor.

To ripen if very hard, I found by freezing for a few hours and let thaw at room temperature they become soft with no change in taste.

I mix it with other juice in the drinking glass or add water to make a thinner texture for drinking. However it does make a nice juice and is remarkably sweet.

I probably wont do it again next year, but if I lived in an area where the fruit is readily available it would be worth while.

They fruit is a real treat eating raw. I simple eat them as one would an apple.
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