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  Figs
  Category: Fruit
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 217
Ingredients:
***** Not Found *****
Instructions:
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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