Recipe: Canning Figs

HOW TO CAN 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 (5-3/4 cups water to 1-1/2 cups sugar for a load of 9 pints or 4 quarts, 9 cups water to 2-1/4 cups sugar for a load of 7 quarts) 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 hot jars with hot figs and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR FIGS
IN A BOILING-WATER CANNER
Pints 45 min, quarts 50 min.