Hello, I had a large yield of persimmons this year from the tree in my back yard. I've decided to make persimmon butter out of them. However, I've read that persimmons have too high a pH to be canned on their own because of the risk of botulism. I was thinking of using 1 to 2 tbsp of lemon juice and 1/3 cups sugar for 2 1/2 lbs of persimmon pulp. Is this enough acid and sugar or will I kill myself?