NOT EVERYONE KNOWS

Sometimes we think everyone knows so we don't bother to tell.

But not everyone does know.

There is always a new wave of people coming up who haven't done what so many take as ordinary.

So today we are going to tell you how to freeze persimmon pulp.

First of course you have to gather the persimmons.

Now persimmons cannot be picked.

They aren't good when they are all pretty and perfect on the trees.

When they are ready and sweet they fall.

When they fall it's not unusual for them to get a little banged up, don't worry about that.

A banged up persimmon with a little dirt or a twig on it are the best ones.

If you gather very many persimmons and can't work them up right away keep them in a shallow dish, don't pile them up and put them in the fridge.

They will keep a couple of days this way.

When you are ready to freeze them you want to sort through them and pick out any bits of leaf or twigs or dirt or maybe even a little bug.  Don't be freaked out by that remember they were on the ground for a little bit.

If you are going to use water on them you are going to have to be oh so careful.

Gentle, gentle and let dry well.

I always use the cone to run my persimmons through.

Lucas got me a ricer and I've used that too.

If you don't have either you can use a colander.

 The thing is you need something you can put the  persimmons in and press them until the pulp comes out and the seeds and skin are left behind.

Once you get them pressed through you can measure the pulp out and put it in a freezer bag.

I used to always do 2 cup measures because that's how much you need for a 9x13 pan of persimmon pudding.

This year I cut back to 1 cup because I will be making 8x8 puddings.

Once you get the pulp in the freezer bag besure and get the air out of the bag.

Lay the bags flat and let the persimmon pulp flatten out in the bag, that will make them stack better in the freezer and thaw out better when you are ready to use them.

So now you know how to freeze persimmons.



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