INGREDIENTS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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