Selecting, Preparing and Canning Fruit
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.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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. Recommended
process time for Figs in a boiling-water canner.
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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