Episode 45: Persimmon Sauce


  • 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


  • 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