Yield: 1 Recipe
|1,001 - 3,000 ft: 50 min.|
|3,001 - 6,000 ft: 55 min.|
|Above 6,000 ft: 60 min.|
|1,001 - 3,000 ft: 55 min.|
|3,001 - 6,000 ft: 60 min.|
|Above 6,000 ft: 65 min.|
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 2-½ 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 ½ teaspoon citric acid per quart or ¼ teaspoon per pint to the jars. Fill jars with hot figs and cooking syrup, leaving ½-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.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 ~ 1,000 ft: 50 min.
======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias