dried persimmons
Submitted by mountainmoma on Mon, 11/27/2023 - 22:39
This first photo is from December of 2019, winter before the fire, so first and last time I did the japanese drying method. I ended up filling up the entire length of the room. They turned out well, and I ate alot of them before the august evacuation. All dried food had to be thrown out after that. I pretty much just peeled them and tied them to twine as shown and waited until they dried enough, then put them into half gallon glass jars.
add photo:
ClareBroommaker
Wed, 11/29/2023 - 21:09
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Dry air is a resource
Your dry air is a resource! I can't think of anyone I know putting by persimmons.
They look festive hanging like that. Are those Japanese persimmons? They look bigger than our native ones in the Midwest and South US.
mountainmoma
Thu, 11/30/2023 - 11:07
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more humidity would be better
They would like more humidity than inside my house when drying, but my outside humidity is too extreme. You can dry them hanging indoors in any home. Try it with your native ones, peel and hang up when still firm. Your indoor humidity is fine.
Yes, mone are not Native USA ones, that is why they are larger, but the native ones are not native to California, so we grow the asian ones, my tree is hychia. If you want larger fruit, plant a hychia tree.
mountainmoma
Sat, 12/16/2023 - 20:33
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another way
I found that I can dry them overnight with residual heat, if they are not quite dry, I can finish them out in the sun or if no sun, leave them longer on the wood stove. Since I am heating the house anyways, this does not use any more energy. This last week, I have only had to make a fire in the evening for a few hours, and my wood stove has a higher up warming area that I can just about fit 2 cookie sheets. I can only dry 3 or a bit more persimmons like this, but doing that every day it does add up, although I dont have much more time until they get too ripe on the tree.