Michigan State University Extension
Preserving Food Safely - 01600838
10/13/97

### 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

    (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

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