The easiest way to freeze persimmon pulp is by packing the pulp in an airtight container with a lid. You need ascorbic acid, airtight containers, lids and tape to properly freeze persimmon pulp.
Add 1/8 teaspoon of ascorbic acid to each quart of persimmon pulp. Ascorbic acid helps prevent discoloration or browning. Mix the ascorbic acid thoroughly in with the pulp.
Pack persimmon pulp into airtight containers. Leave a couple of inches of room at the top of the container. Place a lid on the container. Seal the lid and container together with tape.
Place the sealed container in the freezer. Generally, persimmon pulp stays good for up to a year in the freezer.
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Freeze marshmallows by separating them into small portions and storing each in an air-tight package. Freezing preserves marshmallows and prevents them from going stale.Full Answer >
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