| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits, Canning |
1 |
Recipe |
INGREDIENTS
|
|
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. |
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.
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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