Freezing Persimmons

1. Select orange-colored, soft-ripe persimmons.
2. Sort, wash, peel and cut into sections.
3. Press fruit through a sieve to make a purée.
4. For a better product, to each quart of purée add 1/8 teaspoon (375 mg) ascorbic acid.
5. Purée made from made from native varieties needs no sugar.
6. Purée made from cultivated varieties may be packed with or without sugar.

Packing:

1. Pack unsweetened puree into containers.
2. Leave head space.
3. Seal and freeze. Or, mix 1 cup sugar with each quart (2 pounds) of purée and pack into containers.
4. Leave head space.
5. Seal and freeze.