Figs
FIGS
Important: All home-canned Figs must be acidified before canning in a boiling water canner
to make them safe from the microorganism that causes botulism.
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 (see page 2-5) 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. Remove air bubbles and adjust headspace
if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
| Recommend Process Time for Figs in a boiling water canner | ||||||
| Process Time at Altitudes of | ||||||
| Style of Pack | Jar Size | 0-1,000 ft | 1,001 - 3,000 ft | 3,001 - 6,000 ft | Above 6000 ft | |
| Hot | Pints | 45 min | 50 min | 55 min | 60 min | |
| Quarts | 50 min | 55 min | 60 min | 65 min | ||
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)