Ingredients:
- A lot of persimmons (or fruit of your choice)
- Juice of one lemon
Special Equipment:
- Lids and jars for canning
- Tongs
- Large pot (or Dutch oven)
- Pressure canner
- Hand blender
- Rack
Directions:
- Peel and chop persimmons
- Add to a large pot
- Simmer and stir occasionally until persimmons are tender (make take 20-30 minutes)
- Turn off the heat
- Puree the persimmons with a hand blender
- Fill a large pot of water to boil
- Sterilize lids and jars in boiling pot of water for a minute
- Use tongs and take out lids and cans then set on a rack
- Fill jars with persimmon sauce (do not overfill)
- Put lids on jars and seal tightly
- Boil jars in pressure canner for 10-15 minutes
- Canned persimmon sauce good up to 6 months
Video: