Michigan State University Extension
Preserving Food Safely - 01600465
10/13/97

FREEZING FIGS

  Whole  or  sliced                                         
  Select tree-ripened soft-ripe fruit.  Make sure  figs have
not  become  sour  in  the  center.  Sort,  wash and cut off
stems.  Peel if desired.  Slice  or leave whole.            

  Use one of the following packs:                           

  Syrup pack                                                
  Use 50-percent syrup (1 cup water to 1 cup  sugar).  For a
  better  product, add 3/4 teaspoon ascorbic acid or 1/2 cup
  lemon  juice to  each quart   of  syrup.  Pack  figs  into
  containers and  cover with  cold syrup,  leaving  1/2 inch
  headspace.  Seal, label and freeze.                       

  Unsweetened pack                                          
  Pack into containers, leaving 1/2  inch  headspace.  Cover
  with water or  not as desired.  If water is used, ascorbic
  acid may be added to  retard  darkening  of  light-colored
  figs--3/4 teaspoon to each quart of water.  Leave 1/2 inch
  headspace.  Seal, label and freeze.                       

  Crushed                                                   
  Prepare figs as directed for freezing whole  or sliced.   
Crush them coarsely.                                        
  With 1 quart (1 1/2 pounds) fruit, mix 2/3 cup sugar.  For
a  product of better quality, add 1/4 teaspoon ascorbic acid
to each quart of fruit.  Pack figs  into containers, leaving
1/2 inch headspace.  Seal, label and freeze.                

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