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.
According to StillTasty.com, beetroot can be frozen. However, it is best to cook beetroot, and then freeze it. Beetroots can be frozen for up to 18 months when stored properly.Full Answer >
Eggplant can be easily frozen for future use, and freezing is the recommended way to preserve the vegetable long-term. Eggplant can be frozen using the blanching method, or it can be frozen after being cooked.Full Answer >
According to About.com, freezing is the best way to preserve cauliflower. While there are other ways to preserve cauliflower, freezing it helps retain nutrients and prevent mushiness.Full Answer >
One can freeze lettuce if it is for cooking purposes or as a flavoring for a dish. However, if one wants to use it in a salad that is crispy, then freezing is not a suitable method to preserve this vegetable.Full Answer >