Canning Figs

Canning Figs

Prep Time: 0

Yield: 0

Canning Figs

Ingredients

Instructions

  1. Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints-an average of 2-1/2 pounds yields 1 quart.

    Quality: Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid overripe figs with very soft flesh.

    Procedure: Wash figs thoroughly in clean water Drain. Do not peel or remove stems. Cover figs with water and boil 2 minutes. Drain. Gently boil figs in light syrup for 5 minutes. Add 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint to the jars; or add 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars. Fill jars with hot figs and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1.

    Table 1. Recommended process time for Figs in a boiling-water canner.
    Process Time at Altitudes of
    Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
    Hot Pints
    Quarts
    45 min
    50
    50
    55
    55
    60
    60
    65
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