Michigan State University Extension
Preserving Food Safely - 01600465
10/13/97

### FREEZING FIGS

     Whole  or  sliced

     Select tree-ripened soft-ripe fruit.  Make sure  figs have

    not
     become  sour  in  the  center.  Sort,  wash and cut off

    stems.
     Peel if desired.  Slice  or leave whole.

     Use one of the following packs:

     Syrup pack

     Use 50-percent syrup (1 cup water to 1 cup  sugar).  For a

     better  product, add 3/4 teaspoon ascorbic acid or 1/2 cup

     lemon  juice to  each quart   of  syrup.  Pack  figs  into

     containers and  cover with  cold syrup,  leaving  1/2 inch

     headspace.  Seal, label and freeze.

     Unsweetened pack

     Pack into containers, leaving 1/2  inch  headspace.  Cover

     with water or  not as desired.  If water is used, ascorbic

     acid may be added to  retard  darkening  of  light-colored

     figs--3/4 teaspoon to each quart of water.  Leave 1/2 inch

     headspace.  Seal, label and freeze.

     Crushed

     Prepare figs as directed for freezing whole  or sliced.

    Crush
    them coarsely.

     With 1 quart (1 1/2 pounds) fruit, mix 2/3 cup sugar.  For

    a
     product of better quality, add 1/4 teaspoon ascorbic acid

    to
    each quart of fruit.  Pack figs  into containers, leaving

    1/2
    inch headspace.  Seal, label and freeze.

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