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Canning Figs
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 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 jars with hot figs and cooking syrup, leaving
1/2-inch
head space. Process 30 minutes in boiling water bath.
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