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Figs

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      Title: FIGS
 Categories: Fruits, Canning
      Yield: 1 Recipe
 
 
  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 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.
  
  Table 1. Recommended process time for Figs in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints. Process Time at Altitudes of 0 -
  1,000 ft: 45 min.
                         1,001 - 3,000 ft: 50 min.
                         3,001 - 6,000 ft: 55 min.
                           Above 6,000 ft: 60 min.
  
  Style of Pack: Hot.  Jar Size: Quarts. Process Time at Altitudes of 0
  ~ 1,000 ft: 50 min.
                         1,001 - 3,000 ft: 55 min.
                         3,001 - 6,000 ft: 60 min.
                           Above 6,000 ft: 65 min.
  
  ======================================================= ===== * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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