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 headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Figs in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 45 min.
1,001 - 3,000 ft: 50 min.
3,001 - 6,000 ft: 55 min.
Above 6,000 ft: 60 min.
Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 50 min.
1,001 - 3,000 ft: 55 min.
3,001 - 6,000 ft: 60 min.
Above 6,000 ft: 65 min.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
