I have usually frozen persimmon pulp, so just mashed, soft Hachiya persimmon. Then we use it in recipes. But, is there a reason I cannot pressure or waterbath can it ? What would be the technique ?
I have seen many recipes for persimmon jam, which I would also love to know if anyone has a recipe for that they specifically recommend. But, I also want just shelf stable persimmon pulp for use in baking. ( yes, I dry sliced persimmon too to snack on)
The reasons I want to do this are first to not rely on power to keep the persimmon pulp safe, and also to reduce/eliminate the seal-a-meal packaging.
