Canning Figs
How to can fresh figs for use in pies, cakes, or one of many more fig recipes!
Servings 4 Quarts
Ingredients
- 10 pounds Fresh figs, washed and whole
- 4 1/2 cups Sugar
- 10 1/2 cups Water
- 8 Tbsp Bottled Lemon Juice (do not use fresh)
Instructions
- Prep jars according to water bath canning directions.
- Bring plain water to a boil, blanch washed figs in boiling water for 2 minutes. Drain.
- Bring sugar and 10 1/2 cups of water to a gentle boil in a large pot, add figs to syrup and gently boil for 5 minutes.
Note: You may need to do this step in 2 stages if you don't have a pot large enough. - Add 2 tablespoons bottled lemon juice to the bottom of each quart jar, or 1 tablespoon to each pint jar.
- Pack hot figs into jars, leaving 1/4" headspace. Ladle hot syrup over figs, still leaving 1/4" headspace.
- Use plastic canning knife to remove air bubbles. Wipe the glass rim with a clean wet rag and add 2-piece lids. Adjust to finger tightness.
- Process in a water bath canner according to water bath canning directions here. 45 minutes for pints, 50 minutes for quarts.
- Remove jars from water with canning jar lifter and place on a folded towel on counter or table. DO NOT MOVE for at least 24 hours. Check to make sure jars sealed, if so store in the pantry. If not, store in the fridge and use within 2 weeks.