Michigan State University Extension
Preserving Food Safely - 01600838
08/03/99

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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