InDy
07-01-2010, 01:29 PM
http://www.uga.edu/nchfp/how/can_02/fig.html
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 (http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html) before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning (http://www.uga.edu/nchfp/publications/usda/GUIDE%201%20Home%20Can.pdf).
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 (http://www.uga.edu/nchfp/how/can_02/syrups.html#syryps) 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 (http://www.uga.edu/nchfp/how/can_02/fig.html#TBLE1).
<table border="1" cellpadding="5"> <tbody><tr> <td colspan="6">Table 1. Recommended process time for Figs in a boiling-water canner.</td> </tr> <tr align="center" valign="middle"><td colspan="2">
</td> <td colspan="4">Process Time at Altitudes of</td></tr> <tr align="center" valign="middle"> <td>Style of Pack </td> <td>Jar Size</td> <td>0 - 1,000 ft</td> <td>1,001 - 3,000 ft</td> <td>3,001 - 6,000 ft</td> <td>Above 6,000 ft</td></tr> <tr align="center" valign="middle"> <td>Hot</td> <td>Pints
Quarts</td> <td>45 min
50</td> <td>50
55</td> <td>55
60</td> <td>60
65</td></tr></tbody></table>
<hr size="1"> This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.
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 (http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html) before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning (http://www.uga.edu/nchfp/publications/usda/GUIDE%201%20Home%20Can.pdf).
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 (http://www.uga.edu/nchfp/how/can_02/syrups.html#syryps) 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 (http://www.uga.edu/nchfp/how/can_02/fig.html#TBLE1).
<table border="1" cellpadding="5"> <tbody><tr> <td colspan="6">Table 1. Recommended process time for Figs in a boiling-water canner.</td> </tr> <tr align="center" valign="middle"><td colspan="2">
</td> <td colspan="4">Process Time at Altitudes of</td></tr> <tr align="center" valign="middle"> <td>Style of Pack </td> <td>Jar Size</td> <td>0 - 1,000 ft</td> <td>1,001 - 3,000 ft</td> <td>3,001 - 6,000 ft</td> <td>Above 6,000 ft</td></tr> <tr align="center" valign="middle"> <td>Hot</td> <td>Pints
Quarts</td> <td>45 min
50</td> <td>50
55</td> <td>55
60</td> <td>60
65</td></tr></tbody></table>
<hr size="1"> This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.