Michigan State University Extension
Preserving Food Safely - 01600838
10/13/97
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
Process Times at Altitudes of
Style
of Jar 0- 1001- 3001- over
Pack Size 1000 ft. 3000 ft. 6000 ft. 6000 ft.
Hot Pints 45 min. 50 min. 55 min. 60 min.
Hot Quarts 50 55 60 65