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 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