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.
- Prepare the 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.
- Fill the Containers
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.
- Store the Pulp
Place the sealed container in the freezer. Generally, persimmon pulp stays good for up to a year in the freezer.