Preparing and Canning Pickled Fruits
- 4 quarts firm-ripe figs
- 3 cups sugar
- 2 quarts water
- 2 cups sugar
- 3 cups vinegar
- 2 sticks cinnamon
- 1 tablespoon whole allspice
- 1 tablespoon whole cloves
Yield: About 8 pints.
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 - Peel figs. (If unpeeled are preferred, pour
boiling water over figs and let stand until cool; drain.) Add 3 cups sugar
to water and cook until sugar dissolves. Add figs and cook slowly 30 minutes.
Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag; add to
figs. Cook gently until figs are clear. Co9ver and let stand 12 to 24
hours in refrigerator.
Remove spice bag. Heat figs in brine to the boiling point. Fill hot figs
and brine into clean, hot jars, leaving ½-inch head space. Remove
air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened
clean paper towel; adjust two-piece metal canning lids. Process in a boiling
|Table 1. Recommended
process time for Fig Pickles in a boiling-water
||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 extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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