Chowhound Presents: Table Talk with Chef Zachary Golper of Bien Cuit | Answers Are In! ›

Home Cooking

Canning

New to BWB canning - persimmon butter?

Share:

More from Home Cooking

Home Cooking Canning

New to BWB canning - persimmon butter?

f
Feta_Compli | | Nov 21, 2012 10:50 PM

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?

More posts from Feta_Compli

Feedback