New to BWB canning - persimmon butter?
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?
I looked at the Ball/Mason site (www.freshpreserving.com) and the UGA National Center for Home Food Preserving (http://nchfp.uga.edu/), as well as googling "canning persimmon butter" - and while there are instructions for freezing and drying persimmons, I didn't see anything on canning persimmon butter.
I did find this: http://www2.tbo.com/lifestyles/flavor... which would definitely be food for thought before you put all your lovely persimmons at risk.
You might also contact your local County Extension office and ask their help.
Yeah, I saw that link saying that it was hard to home-can persimmons because of their thickness. I just figure if i process them for like 20 minutes, it is likely to get hot enough in there. The other risk was the risk of botulism, which I already went over.
Chowhound is my last resort because the almighty google has turned up almost nothing. There are some recipes for persimmon jam with a certain amount of lemon juice per pound of persimmons, but I want to make absolutely sure before I start canning.