Canning Figs
Figs are easy to can at home using this recipe. You may can figs in very light
syrup (see chart below) and then put them over a turkey or pork roast.
Remember to follow food safety instructions and select blemish free fruit. We
always prefer organic fruit without pesticides.
syrup (see chart below) and then put them over a turkey or pork roast.
Remember to follow food safety instructions and select blemish free fruit. We
always prefer organic fruit without pesticides.
Exception to standard canning procedure: Note: figs must be blanched to soften skin
before canning. See Blanching and Peeling, but don't peel. Note the processing times are
longer than most fruits.
before canning. See Blanching and Peeling, but don't peel. Note the processing times are
longer than most fruits.
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- Calculate total ingredients desired using our conversion chart.
- Blanch the clean fruit for five minutes after water returns to a simmer to soften skin.
- Do not plunge into water and do not peel.
- Place fruit directly into sterilized canning jars.
- Combine wine, sugar and preferred spices for pints or quarts in a pan, and then heat
slowly and simmer lightly until the sugar is completely dissolved. - Pour hot syrup over fruit.
- Canning using cold pack method with 1/2” of headspace.
- Processing with a Water Bath 25 minutes for pints, or 30 minutes for quarts, at 212
degrees. - For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, remove from boiling water and place the jars on a towel, separated
by 1” to cool naturally as quickly as possible. - Labeling and Storing
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Click here to find out more
about our Technical Guide,
If I Can, You Can!™ It will
provide you with simple,
step-by-step instructions for
home canning, illustrated
using photographs.
about our Technical Guide,
If I Can, You Can!™ It will
provide you with simple,
step-by-step instructions for
home canning, illustrated
using photographs.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Follow jar and cap manufacturer's recommendations and instructions
and visit their websites for updates on a regular basis.
and visit their websites for updates on a regular basis.