Canning Figs
Our figs are starting to ripen. Just a few at first, but they need to be picked daily. By the end of next week we should be picking bucketsful. For now, it’s too many to eat fresh but not a full canner load. Figs don’t keep, so I freeze, dehydrate, or do small batch canning.
Preparation is simple. After washing, I cut off the stems. These are fed to the goats. |
Figs must be hot packed, so I make an extra light syrup, and bring it to a boil. Then I add the figs, & return to a simmer. |
Extra light canning syrup: 1¼ cups sugar to 5½ cups water.
I estimated only 4 or 5 pints, so I used one of my tall stainless steel pots instead of my water bath canner. This saves on water and heating time. |
Utensils laid out. Not pictured, tongs for the scalded lids. |
Filling the jar with hot figs. |
One tablespoon lemon juice is added to each pint jar. If I have cinnamon sticks, I add a piece of that too. |
Hot syrup is ladled into the jar leaving ½-inch headspace. |
Rims are wiped clean. |
I use Tattler reusable canning lids. They are two piece and have been scalded in a small saucepan. The rubber gasket is first. |
The white lid is next. |
The canning rings are not screwed down tightly. They are tightened after the jars are removed from the boiling water. |
Filled jars are placed in the hot water, which is brought to a boil. |
Processing time starts at full boil; for pints it’s 45 minutes. |
My yield was 4 pints plus about a cup extra to eat for breakfast. |
So I’ve made a start. By the time the figs are done, I hope to have several dozen pints put by. As pickings taper off at the end, I’ll switch to dehydrating them.
I’m still picking blueberries and the apples and pears are about ready. No time to be bored when harvest is in full gear.
Source: https://www.5acresandadream.com/2020/08/canning-figs.html
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