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Home > Canning > Canning Specifics
Canning Figs
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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