How to store persimmons: to ripen, at home, green

Frozen storage

By strictly following all the listed rules, you can keep the “food of the gods” fresh for 3-6 months. But is it possible to preserve it for a longer time? This will not work fresh, but you can use alternative storage methods: freeze it, dry it or dry it.

The easiest and therefore most popular way is to store it in the freezer. Frozen, it can be stored until the next harvest, remaining after defrosting as tasty and healthy as fresh. You can freeze whole persimmons or cut into pieces.

Ripe fruits are best suited for freezing. First, wash and dry them well, then place them on a tray with the stems down, making sure that they do not touch each other anywhere, and put them in the freezer. When the soft fruits turn into frozen “pebbles,” carefully separate them from the tray, put them in a plastic bag and put them back in the freezer for storage.

When freezing in pieces, first remove the seeds and stems from the washed and dried fruits, then cut them into small slices, put them in a small plastic bag and freeze them in the freezer. They need to be defrosted in cold water, placed directly in the bag.

Where and how to store persimmons so that they ripen

If you bought unripe fruits, you can store them on a windowsill for ripening or in the general chamber of the refrigerator at a temperature of +2 degrees and a humidity of at least 70%. There are other ways:

• place the berries in the crisper container in the refrigerator next to the bananas and apples;
• Heat the water in a container (+40 degrees) and place the fruits for a day.

As a puree

• preservation of taste and nutritional qualities;
• frozen storage;
• adding to porridge, puddings, cottage cheese;
• feeding children under three years of age and older.

• long-term storage will require heat treatment;
• Storing puree without pasteurization only in the refrigerator.

Get the maximum benefit from an exotic fruit by processing fresh fruits into a puree state. Store frozen in ice compartments. Thaw and add puree even without sugar.

Did you like persimmon puree? try making it with feijoa! Find out how to plant feijoa indoors to grow juicy fruits.

Persimmon is a sweet, fleshy berry native to the East. Some people prefer to eat it fresh, others like to make jam from it, and some simply adore dried fruits. The latter method of preparation is especially popular, because in this way the dried persimmon will not lose its excellent taste and will retain most of the valuable substances in its composition, the use of which only benefits our body.

Persimmon chips in the oven

The oven is one of the most common ways to dry persimmons at home. Unfortunately, it is not suitable for those who have gas stoves. Are you tired of adjusting the temperature?

For this method, it is important to choose the right fruits. Quite dense (but not too soft) and ripe berries are considered the most suitable.

Rinse the persimmons thoroughly, dry with paper towels and cut into slices no more than 3 millimeters thick. It is recommended to take unripe fruits with dense pulp for drying. The peel can be peeled or left as is.

In order for persimmons to retain their bright orange color after drying, you need to squeeze out lemon juice and thoroughly soak the persimmon rings in the juice.

Place the persimmons on the tray of the electric dryer, turn on the temperature to about 60 degrees. On average, persimmons take about 8 hours to dry; depending on the size of the pieces, this time can be reduced or increased.

Preheat the oven to 170 degrees and bake the chips for 5 minutes. Then open the oven door, reduce the temperature, and dry for at least another 2 hours.

Persimmon for drying

1. The skin of the fruit should be even, smooth, without flaws or cracks.
2. The “tails” of the fruit should be dry.
3. Fruits that are too juicy and overripe are not suitable for harvesting, since drying them is difficult and takes a long time.
4. When choosing the “Korolek” variety, give preference to orange-red fruits.
5. Depending on your taste preferences, you can choose both tart and non-tart varieties for drying.

Having chosen the fruits, you can safely proceed directly to drying, using one or more of the methods given below as a basis.

Products:

• Persimmon – 2 kg
• Lemon – 8 pcs.

Algorithm for preparing dried persimmons:

1. Rinse fruits under running water. Place on paper towels and dry the product.
2. Cut the fruit into round slices 2-3 mm wide.
3. Remove the seeds from the lemon and squeeze out the juice. To get a beautiful, rich color, pour lemon juice over the persimmon pieces and mix gently in a bowl.
4. Prepare a baking sheet and line it with parchment paper.
5. Heat the oven to 60 degrees.
6. Place a baking sheet in a hot oven, leaving the door ajar to allow moisture to evaporate. Dry the fruit slices for 6-7 hours. During drying, check the treat every hour for readiness.

Attention! The fruits can be dried either in slices or whole. In the second case, pre-blanch the fruit in boiling water for 10 seconds, remove the skin

Place the prepared persimmons on a baking sheet and place in a heated oven. To speed up the drying process, use the “Convection” mode.

1. Place the finished product in a wooden box, cardboard box or glass container.

Attention! It is prohibited to store treats in plastic bags, otherwise the product may spoil. Not every fruit is suitable for preparing preparations

Before starting the drying process, you should select suitable fruits

Not every fruit is suitable for preparing preparations. Before starting the drying process, you should select suitable fruits.

• Flaws on the surface of the skin are unacceptable. The skin should be perfectly flat, smooth, without dents or wrinkles.
• The astringency of the variety in this case does not matter. This can be based on personal preference.
• We choose fruits with tails, which should be dry.
• If a “wren” is allowed to dry, the color of the fruit should be very bright and rich, almost rowan-red.
• Overripe fruits are not suitable; they spread during processing.

The most common and affordable option for preparing dried persimmons at home. It is not recommended for use only by owners of gas stoves. The temperature will constantly fluctuate, and in this case maximum accuracy is needed. For approaching persimmons you should choose ripe ones, but still firm, without the slightest cracks.

• We wash the product, dry it with paper towels and cut it crosswise into slices 2-3 mm wide.
• Take strained lemon juice (two lemons per 0.5 kg of persimmon), pour it over the preparations and mix them gently. This technique allows you to preserve the bright and appetizing color of the pulp.
• Line a baking tray with baking paper, onto which we place the chopped fruit.
• We send the structure to the oven preheated to 90ºC. Drying lasts 2-3 hours. The product should be covered with a delicious crispy crust.

Cool the finished candied fruits and place them in a clean, dry container with a tight-fitting lid.

Features of persimmon storage

• To store persimmons for a long time, they need to be provided with access to oxygen and regular ventilation.
• If there are a large number of fruits, they are stored in a wooden box with perforations, on a balcony or loggia, or in a cellar. The last row is laid with the cups down, and above it is a row of persimmons with the cups up. The fruits are sprinkled with sawdust. So that there is no touching each other. The shavings are changed once a month.
• When stored with other fruits, the fruits will ripen quickly, so they need to be eaten quickly.
• Fruits need a lot of moisture or they will dry out. The skin will become wrinkled.
• If you store persimmon fruits in freezers, they acquire sweetness and the astringent astringency disappears. After freezing, the consistency becomes different, but the taste is not lost.
• The fruits are dried. They are peeled and kept in the oven at 45 degrees for 40 minutes.

Persimmon jam is tart because heat treatment only enhances the astringent tartness.

• The fruits should be left with the stems on because they prolong storage.
• Store it only in an open container to allow air access.
• Without seeds, persimmons can be stored longer.

What to do if the persimmon is unripe

It is not always possible to choose truly ripe and sweet persimmons. Sometimes you come across tart, astringent fruits that are impossible to eat. To speed up the ripening process of persimmons, it is best to use the natural method of ripening, but there are also methods to speed up this process. Let's consider all the options.

Natural ripening

Fruits should be thoroughly washed, dried, placed in a shallow bowl or box, and placed in a dark place with good air ventilation. After 5-7 days, the persimmon will ripen and become sweet. If you want to get ripe fruits earlier, you should cut them in several places.

In warm water

You can speed up the ripening of persimmons with warm water, but this may make them slightly tart. This method consists of placing the fruit in a container with warm water (30-40 degrees) and leaving it for 12 hours.

Using ethyl alcohol

If you pour alcohol into the fruit and keep it like this for 2-5 days, and then wash it, they will quickly ripen and become less viscous. This occurs due to the fact that ethyl alcohol neutralizes tannin. The second way is to cut the persimmon into pieces and place it in a container containing alcohol.

In the freezer

Surprisingly, using the freezer you can quickly make persimmons sweet and soft. To do this, you need to wash it, dry it and put it in the refrigerator, wrapping each fruit in cling film. After 4-5 days, the fruit can be thawed. But it is worth considering that they will lose their shape and become much softer, but its beneficial properties will remain the same.

Using other fruits

Few people know, but if you place fruits such as tangerines, bananas, pears or apples next to an unripe persimmon, it will become ripe in just 2-3 days. The fact is that the listed fruits emit ethylene, which promotes the ripening of persimmons. Tomatoes can be used as a vegetable.

Using lime solution

You can get juicy and ripe persimmons from unripe persimmons using lime water. It is prepared simply: take 1 cup of lime for 10 glasses of water and combine the 2 components until smooth. Then put the persimmons in a container with lime mortar and leave for 2-7 days.

The fastest way to ripen persimmons is in the freezer. But this method is only suitable when the appearance and consistency of the fruit does not matter. And if these indicators are important, it is better to choose one of the other methods listed above.

When to transship

From the first pot, persimmons are thus transplanted at the age of approximately 3 months. Subsequently, transshipments are supposed to be done once a year. In this case, new containers should also be selected 3-4 cm larger than the previous ones. Persimmons are transplanted, like any other indoor plant, in late February - early March.

These are the features of growing persimmons from seeds in an apartment. As you can see, caring for this plant at home is not particularly difficult. In any case, even a not very experienced amateur gardener can cope with this task. The main thing when growing this crop in a room is not to forget to water it, prune it and feed it from time to time.

What is the difference between dried and dried berries?

The difference between dried diospyros fruits and dried fruits is the method of preparation. Berries are most often dried in the oven or in a dryer, and cut into thin plates. It takes eight to twenty hours to prepare dried persimmons.

Sun berries are dried as whole fruits under natural conditions. The skin is first removed from them. The fruits are hung on strings. Periodically, once a week, the persimmon is warmed up. Dried persimmon will be ready in a month and a half.

Those who see the finished product for the first time do not always like the way dried persimmons look. The white coating that forms on the surface can be mistaken for mold. But that's not true. Glucose released during the dehydration process sugars the fruits, enveloping them in white crystals.

Main rules

How to store foods, especially perishable ones, so that they remain fresh and do not lose their taste and beneficial properties. Read the answers to all your questions in our detailed instructions for storing food in the refrigerator.

Correct operation of the refrigerator

A key aspect in the process of storing food is the correct operation of the refrigerator itself.

Different manufacturers have their own characteristics in refrigerators. Therefore, you need to read the rules specified in the instructions for use. If for some reason there are no instructions, then the Internet will of course help. The official websites of all refrigerator manufacturers have instructions for each model.

The general operating rules for all refrigerator models are the following parameters:

• The ambient temperature of the room is from 10 to 32 degrees;
• Relative humidity not more than 75 percent;
• Voltage from 198 V to 242 V;
• AC frequency in the electrical network 50±1 Hz

How to adjust the temperature in the refrigerator

Correctly adjusted temperature in the refrigerator is the key to quality food storage. The more complex the technique, the greater the likelihood of making mistakes. Therefore, you must act strictly according to the instructions.

The optimal temperatures for perishable foods are as follows:

• The following products should be stored at temperatures from +1 to +3: meat, eggs, cheese, fish;
• From +2 to +4, sausage products, soft cheeses, and confectionery products retain freshness longer;
• It is optimal to store dairy products and ready-made meals at temperatures from +3 to +5.

In modern models of refrigeration units, it is possible to regulate the temperature in different compartments independently of each other. Clear and specific instructions are given in the operating instructions for your specific model.

If suddenly there are unpleasant odors coming from the refrigerator or freezer, or a crust of ice and snow is growing on the walls, or water is pouring into the tray, you need to urgently check the temperature settings.

What foods must be stored in the refrigerator?

Dairy

Milk and milk products should only be stored in the refrigerator, as these products have a short shelf life and quickly turn sour in a warm place. To keep dairy products fresh longer, you need to place them in the fresh zone of the refrigerator.

Cheese should also be stored in a fresh area and in airtight packaging. In a regular refrigerator, cheese can be stored for up to 10 days, and in the BioFresh zone for up to 100 days.

Eggs

Eggs can be stored in the refrigerator for no more than 15 days, in the BioFresh zone for up to 45 days. Storing eggs at room temperature poses a risk of salmonella growth.

The meat is fresh

Freshly purchased meat can be stored in a regular refrigerator for one day, in the fresh zone for up to seven days. If you don’t need to cook anything from meat in the next 24 hours, then it is better to freeze it. To preserve the beneficial properties of the product, it is more effective to freeze it in super freezing mode.

Fresh fish and seafood

You can store fresh fish in the refrigerator for no more than one day, since the temperature of the refrigerator does not stop the activity of microorganisms contained in these products. The optimal storage temperature for fish and seafood is from 0°C to -2°C.

Fresh herbs

Greens keep well in the refrigerator for six days. You can extend the shelf life of greens by storing them in a fresh zone. In the freezer, greens retain their freshness and nutrients for six months.

Vegetables and fruits

It is recommended to store almost all fruits and vegetables in the refrigerator, with the exception of potatoes and bananas. The peculiarities of storing vegetables and fruits will be discussed later in the article, since some types of fruits emit large amounts of ethylene gas, which accelerates their ripening. And some vegetables and fruits are very sensitive to ethylene and therefore spoil quickly.

What are the benefits of persimmon

Translated, “persimmon” (Diōspyros) means “wheat of Zeus” or “food of the gods.” This fruit is highly valued for its beneficial qualities and healing properties. Persimmon is rich in iodine and vitamin C. In addition, it contains other vitamins and microelements.

The amount of nutrients in the fruit depends on the area and climatic conditions in which it grew. So, the closer to the sea the planting, the more useful iodine in the fruits. When purchasing persimmons, it is advisable to look at where they came from.

Step-by-step construction of a cellar with your own hands

The temperature in our storage must be above zero, otherwise the food will begin to freeze and disappear. The best option is a temperature of 3-5 degrees. The construction of the cellar itself depends on the area, or rather its climate. If you live in cold regions, then you need to make a cellar with a vertical hole with a total depth of about 4 m. Yes, it is deep, but if you make less in such regions, then the vegetables will begin to sprout early, and we don’t need that. Residents of the southern regions (Ukraine, most of Russia and other CIS countries) do not have to worry about this. The climate here is not so cold. The freezing level of the ground is 5-10 cm. It will be enough to make a storage facility 2-2.5 m high.

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Draw for yourself a layout of shelves, containers and racks so that it will be convenient for you to approach them later. The location should be practical.

When building a separate cellar, you need to make an entrance that will be at the top and connected to the basement itself with a “neck”, a kind of tunnel made of bricks or cinder block and plastered.

Regardless of the location of the cellar, you need to dig a pit. Its depth, as already mentioned, is 2-2.5 m. Choose the dimensions to suit your needs so that it is enough for your whole family. You need to dig a hole to meet these parameters, making it a little larger on each side by 0.5 meters, so that it is convenient to carry out communications. Many people suggest making a concrete floor. It should be borne in mind that in this case it will be difficult to maintain the desired temperature. It will be higher than normal. It is better to leave the floor earthen or sprinkle it with a layer of sand 3-4 cm thick. You can put boards on it, but they will rot over time.

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Next we lay out the walls. The material for them can be brick, cinder block or concrete structures. We connect the parts with cement mortar and let them dry. We treat the walls with a water-repellent mixture. If your structures for storing vegetables are bulky, then you need to immediately place them in the cellar before you make a roof. Arrange them according to plan. You can cover the cellar with channels, and make a good concrete screed between them. We leave space for the lid, for which we make a square frame from bars. We knock down a dense door from the boards and fasten one side to our frame. The lid should fit snugly and, preferably, be latched. If space allows, we make the stairs not too steep. It is advisable to make the steps wider to make it more comfortable. You will have to drag in and out a lot of vegetables. If there is no extra space, you can simply attach a metal ladder to the entrance, welded with your own hands or purchased at a hardware store, hardware store or at the market.

Preparing the cellar and basement for winter

How to wilt persimmons

The following method will allow you to get dried persimmons. To do this, select 5 pieces of slightly unripe and dense fruits. Wash the persimmons and put them in a bowl. To prepare, cut off the skins of the berries, but leave the dry stem. Take a long, strong cotton thread or fishing line, make a loop on each stalk and tighten, leaving a distance of 10 cm between the fruits. Pour water into the pan, add sugar and lower the bunch for a couple of minutes. Then hang in a dark and well-ventilated area.

After a week, knead the fruits with your hands once every two days. The persimmon will reach the desired condition in a month, a maximum of one and a half; a sign of readiness is white crystals of sucrose on the surface. Store dried persimmons in a cardboard box, mixed with flour, at a temperature of +3-5 degrees and a humidity of no more than 30%.

Conditions for storing persimmons in the cellar

For owners of private houses, if they have a convenient, spacious cellar, storing persimmons is very simple. To do this, it is necessary to prepare in advance the optimal conditions for storing fruits.

It is necessary in advance to select fruits suitable for long-term storage and prepare containers. To store persimmons in the cellar, only wooden boxes should be used.

The fruits are arranged in a maximum of two layers, in a certain way so that they do not touch each other, and the stalks of the upper and lower rows look at each other. The row spacing should be sprinkled with dry sawdust.

It is necessary to periodically inspect the fruits in the boxes in order to promptly remove rotten fruits.

Change sawdust regularly

In addition, it is important to remove fully ripe fruits from the boxes. They need to be moved to a cooler place.

How to dry properly

There are several recipes for drying persimmons, all of them are effective, and cooking according to them does not require much time. Before drying the fruits, they must be washed and wiped dry with a towel. You can dry fruits outdoors, in an oven, microwave or electric dryer.

How to dry fruit outdoors

You can dry persimmons or dry them outdoors in the sun. For this purpose, fruits that are not fully ripe are selected. The skin is carefully cut off and the fruits are laid out on a baking sheet or wooden tray with sides. During the day, containers with persimmons are taken out into the sun, and at night they are put in a dry room.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

After 3-4 weeks, dried persimmons are obtained, ready to eat, and after 7 weeks, dried fruits will be ready. Thanks to this drying method, all the liquid evaporates from the fruit, and the vitamins retain their beneficial qualities. To protect against insects, the trays are covered with gauze.

You can also dry fruits in a shaded, well-ventilated place, hanging the fruits on a rope by their tails. After 4-6 weeks, crystallized sugar particles will appear on the fruits, and the drying process can be considered complete.

How to store carrots in the cellar in winter?

It is best to store carrots by covering them with dry sand. Carrots, despite all their hardness, are a very delicate vegetable. Since it does not have a thick skin, it reacts quite negatively to the most minimal temperature fluctuations. The optimal option for storing this root vegetable is a temperature of +1 and almost 90% air humidity in the room.

It is clear that it is almost impossible to create such conditions in the basement where, in addition to carrots, other vegetables will be stored, it would be better if you try to make a kind of protective shell for it.

Carrots can be stored in:

Sawdust. They will create a layer that will restrain the flow of air to the root crop, and also protect it from cold and temperature fluctuations.

Pesce. In this case, sand is also used as a layer, but the vegetables are laid in a completely different way. Carrots are placed in rows, forming a pyramid. Each individual row is covered with sand (the layer must be at least 1 cm) and sprinkled with a little water

With this storage method, it is extremely important to ensure that the vegetables do not touch each other.

Clay. It is diluted with water to the consistency of thick sour cream, and then the root vegetable is dipped into the resulting slurry for a couple of seconds, the protective shell is allowed to dry and the whole thing is placed in a basket or wooden box.

How to preserve persimmons for storage

Jam made from fruits alone is not tasty, so persimmons are boiled with sugar, adding citrus fruits or apples. I suggest an option for making jam:

1. Take 1 kg of persimmon, 400 g of sugar, 70 ml of water and 2 oranges.
2. Peel the fruit, cut into slices and pass through a meat grinder.
3. Squeeze the juice from the oranges and finely chop the zest.
4. Pour water into the pan, add juice and zest, cook for 5-10 minutes over low heat.
5. Add persimmon pulp, sugar and simmer on the stove for 20 minutes, stirring continuously. Place in glass containers and store in the refrigerator.

Calorie content of 100 g of jam is 141.30 kcal.

Have you made persimmon jam and liked the taste? Now quickly read how to plant strawberries at home so that you can make aromatic jam from their berries!

Persimmon jam is not only sweet, but also amber in color

Persimmon at home - care

At home care should be appropriate. The most important thing is not to spoil the tree, otherwise it will turn into an accelerator and will not please you with a single flower. It is necessary to understand that even the most favorable home conditions cannot replace natural ones. Therefore, it is necessary to force the tree to bear fruit by maintaining a balance between favorable conditions and stressful ones.

Ensure correct lighting conditions. The plant loves the sun, so it should be placed on a loggia, balcony, or out into the garden more often. It is better to start in the late afternoon or on cloudy days, when the sun does not burn and ultraviolet radiation in the atmosphere dissipates

If the sun shines too brightly, shading should be done and it must be remembered that the tree will consume more water, therefore it is important to increase watering

Water regularly. It is necessary to water the tree at home as the soil dries, not forgetting that excess moisture is harmful. It is also useful to spray the tree.

Feed. The fruit does not need a lot of fertilizing, often reacting to it with pain and insufficient growth. Universal inorganic complex fertilizers for indoor plants are excellent for this purpose. The tree does not much prefer organic matter. An example is Agricola complex fertilizer for flowers. The consumption rate is 5 ml per 1 liter of water. The regularity of fertilizing is 2 times a month, in small doses.

Form a crown. After 4 or 5 leaves, you can begin to pinch out the sprouts. This provokes the growth of side shoots. They also need to be pinched after 4-5 leaves, preventing the tree from growing, as a result, this will stimulate the formation of fruit buds.

In addition to all of the above, winter storage is required, which represents a dormant period. It should be organized in mid-autumn - at this time you need to reduce watering and stop fertilizing completely, so gradually the leaves will turn yellow and fall off. It is best to store the tree in a dark place with a temperature range from 0 to +5 ﹾC. During the winter, you need to regularly ventilate the room and water the persimmon a couple of times, which will contribute to the next harvest.

To raise a healthy pet you will need a certain amount of patience and some effort, but the final result will not be long in coming and will delight you with beautiful, strong and ripe fruits.

How to choose

Persimmons are carefully examined

Particular attention is paid to its skin and stalk. A thin, glossy peel and a completely dried stalk are indicators that the fruit is ripe while still on the branch.

And the presence of thin brown lines indicates its full maturity. Black spots and cracks should not be present on the surface. In this case, the storage of persimmons will not last long. The degree of ripeness can also be determined by the pulp: when pressed, the pulp should not be hard. It is better to buy a product with a round shape. If the fruits are cone-shaped, flattened or cylindrical, their taste may be bitter and too astringent. Unripe persimmons are light orange in color, while fully ripe persimmons range in color from bright orange to brown. This will depend on the variety. Soft fruits that are already overripe will not be stored - this must be taken into account at the time of purchase.

Why pay attention to maturity

The shelf life of persimmons depends entirely on the degree of its ripeness, therefore the storage conditions for different fruits can vary significantly.

If you are purchasing already ripe persimmons, then the first thing you should pay attention to is its density. Even ripe fruit must have a certain level of density

If the persimmon is too soft and kneads at the touch of a finger, it only has a few hours left to “live.”

You must learn to store the product in such a way as to prevent the process of decay.

The best way is to store persimmons in the refrigerator. It will be stored in the fruit compartment for several months and will continue to remain tasty and juicy.

Humidity is the second parameter that must be taken into account. The humidity level when storing persimmons should be no lower and no higher than 80%. If the indicator is exceeded, the fruit will begin to deteriorate, and if, on the contrary, it is lowered, it will dry out or wrinkle.

If you are not satisfied with the shelf life of several months, and you want to increase it, then place the persimmon in the freezer. If the correct temperature is maintained, the fruit will remain suitable for about six months - all its qualities will be preserved, including a pleasant fresh aroma. The only drawback is that after defrosting, the persimmon becomes loose, like mush. So it will not be possible to use such a product in its pure form, but it is perfect for canning, salads and desserts.

Persimmons cannot be stored outside the refrigerator. It is grown in special conditions, so without observing the temperature regime it spoils in a matter of hours.

Unripe persimmons, how to store them

Some people prefer to buy green fruits in advance so that they ripen in the refrigerator - this way the fruit will definitely not have time to spoil. Naturally, the period of such storage increases significantly, because first the persimmon needs to ripen and achieve the desired consistency.

An unripe product cannot be frozen; you need to store it in the refrigerator, in the general compartment, and make sure that the temperature does not fall below 0. Otherwise, the persimmon will freeze, and you will have to eat it green, and few people will like this.

We will give you some small tips to help you learn how to store unripe persimmons at home:

1. Place it in a container in which you store apples, bananas or other fruits that can release ethylene.
2. In 40-degree water, if its temperature is maintained constantly, persimmons can ripen quickly. But you will have to keep it for a long time, about a day.
3. Another “old-fashioned” method that is considered effective is to place persimmons in a 10% lime solution. In a few days in such conditions, the persimmon will gain color and ripen.

Storage without refrigeration

In a warm place, without a refrigerator, storing persimmons is possible for only a few days. It is placed in the most shaded areas of the apartment with good air movement and inspected regularly. You cannot miss the time when the harvest begins to deteriorate.

When the persimmon reaches ripeness, it is placed in the fruit compartment of the refrigerator (freshness zone). After which they use it at their own discretion.

General storage table

Preparation for long-term storage

When preparing persimmons for long-term storage, correct selection is important. To prepare the stock, choose dense fruits, without stains or damage.

You should pay attention to the type of fruit: the round shape is tastier and sweeter than the elongated one. The color of persimmon depends on the variety

It can be either bright orange or chocolate. Dull and damaged fruits should not be selected. If you are going to store fruits fresh, you should choose slightly unripe fruits. When storing in the freezer, ripe fruits of normal density are suitable. In these cases, the persimmon is preserved in its original form, without being subjected to mechanical processing (washing, removing the skin and stalk). When storing persimmons in dried or dried form, you must first wash them and cut off the skin in a thin layer.

The benefits and harms of persimmons. Medical indications/contraindications

Persimmons contain many vitamins, especially A, C and B; as well as trace elements: iodine, iron, calcium, potassium, phosphorus, manganese.

Cardiologists recommend eating 1 persimmon per day. The substances it contains help strengthen the heart muscle and normalize the rhythm.

The fruits help fight coughs and sore throats.

Research is being conducted on the properties of persimmon in the treatment of cancer, atherosclerosis and hypertension.

Persimmons have contraindications. The astringent taste of the fruit is due to the tannin substance. It can lead to the formation of a special clot in the stomach, which must be removed surgically. Tannin binds to poorly digestible fiber, which lingers in the stomach. Protein, such as milk, can enhance the reaction. If you drink milk after persimmon, a dense, polymer-like lump will form in your stomach. With weak motor skills of the housing and communal services, the lump does not move, it lingers.

The astringent taste can be removed using the old Valencian method. The persimmons are placed in a tightly closed container and a little strong alcohol, such as vodka, is poured onto the bottom and left for a day. Under the influence of alcohol vapors, the astringent taste will disappear.

People with reduced gastrointestinal motility and low acidity are not recommended to eat more than one fruit per day.

How to store garlic in the cellar in winter?

Garlic braids

The easiest way to store garlic has been familiar to us since childhood. Probably each of us remembers the braids made from this aromatic vegetable, which always appeared under the roof of our grandmother’s house at the end of summer. The most interesting thing is that this is how you can keep the garlic juicy and aromatic almost until next summer.

If you don't want to braid garlic, then you can try storing it in glass jars. In this case, you will need to cut off the herbaceous stem almost at the very base of the head, and then put the vegetable in a jar with salt poured into the bottom. Cover this row of garlic with salt and place a new one on top of it. Continue arranging vegetables in this manner until you fill the entire container.

Be sure to remember that the last layer should be salt, so if you see that there is no room left for it, then simply do not fill the jar to the neck. When the garlic is laid, all you have to do is wrap the container in a dark cloth and move it to a rack in the cellar.

How to store dried persimmons at home and what is the shelf life of the dry product

Dried persimmons are stored in:

• glass jars;
• wooden boxes;
• cardboard boxes;
• or fabric bags made of natural material.

The selected container must be covered with parchment paper

Wrap the wooden container additionally with cling film. The temperature should be from +3 to +30° C, humidity – 30-35%. To prevent the berries from sticking together, you can sprinkle them with a small amount of flour. Attention! Dried persimmons should not be stored in plastic bags. The storage location should be cool, dry and dark. For example, a pantry or cabinets with closing doors. Containers with persimmons should be periodically checked for moisture and insects.

If detected, the fruits must be dried again and the containers replaced with clean ones. If you notice traces of insects, then the dried fruits need to be thoroughly cleaned and sorted. If there are too many of them, then it is better to throw away the product.

If these simple rules are not followed, dried fruits will lose their taste and spoil faster.

Dried persimmons can be stored for several years. To preserve dried fruits, use the freezer. To do this, I put the finished product in sealed bags and store it in the refrigerator at a temperature of -5° C. Shelf life is up to 6 months.

Storing dried persimmons

After drying, the product retains most of the vitamins and microelements. Drying proceeds according to the following scheme:

1. The fruits are washed, peeled and cut into small pieces. You can leave them whole, but it will be more difficult to dry.
2. Dry naturally or in the oven at a temperature of +60°C -+65°C. The oven door is kept slightly open during drying.
3. Fruits with a firm consistency are suitable for drying: such as the Korolek variety.

Dried persimmons are stored well in cotton bags. Fresh air must constantly penetrate dried fruits. That is why it is unacceptable to store persimmons in hermetically sealed plastic bags.

It is advisable to store dried persimmons in dark, cool and dry places. A pantry or closed kitchen cabinet located away from heating appliances works well.

To prevent supplies from being attacked by pests, the bag is first soaked in a concentrated salt solution and then dried well. But it is still advisable to inspect the workpieces frequently to be sure that everything is in order.

How to choose

Persimmons are carefully examined

Particular attention is paid to its skin and stalk. A thin, glossy peel and a completely dried stalk are indicators that the fruit is ripe while still on the branch.

And the presence of thin brown lines indicates its full maturity. Black spots and cracks should not be present on the surface. In this case, the storage of persimmons will not last long. The degree of ripeness can also be determined by the pulp: when pressed, the pulp should not be hard. It is better to buy a product with a round shape. If the fruits are cone-shaped, flattened or cylindrical, their taste may be bitter and too astringent. Unripe persimmons are light orange in color, while fully ripe persimmons range in color from bright orange to brown. This will depend on the variety. Soft fruits that are already overripe will not be stored - this must be taken into account at the time of purchase.

Tips for choosing sweet persimmon varieties

How to identify the most delicious and tender persimmon berries? Take ripe ones, they have several distinctive features:

• dry stalk and brown leaves;
• translucent dark orange skin;
• pulp, reminiscent of jelly (this can be checked by pressing).

Red quince jam

For apple lovers, quince sometimes causes mistrust. Not everyone knows that its fruits have the best taste...

There are several varieties with a sweet taste:

1. Sharon. It has a thin skin and firm pulp, reminiscent of apple. It does not stick to the mouth, as the product was obtained by crossing with an apple. There are no bones. The more it is in the cold, the sweeter it is.
2. Korolek (chocolate persimmon). The berries are small in size with brown pulp. Due to a certain type of pollination, the fruit does not taste tart. Useful for anemia and cardiovascular diseases.
3. Caucasian and eastern. The most common in our country. Can be eaten only after full ripening. Otherwise, there is a risk of developing intestinal disorders.