Michigan State University Extension
Preserving Food Safely - 01600465


  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.                       

  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.                

Go To Top of File        MSU Extension Home Page        Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact . Please read our disclaimer for important information about using our site.