Michigan State University Extension
Preserving Food Safely - 01600838


     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

     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            
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      

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