Figs — NCHFP
Tested NCHFP directions for acidified home-canned figs.
Ingredients
- 16 lb firm ripe uncracked figs average for a 7-quart canner load
- light syrup for packing
- 2 tbsp bottled lemon juice per quart; use 1 tablespoon per pint, OR use citric acid as directed by NCHFP
Equipment
- Boiling-water canner
Directions
- Wash figs thoroughly and drain. Do not peel or remove stems.
- Cover figs with water, boil 2 minutes, and drain. Gently boil figs in light syrup for 5 minutes.
- Acidify each jar with bottled lemon juice: 2 tablespoons per quart or 1 tablespoon per pint. NCHFP also permits citric acid at 1/2 teaspoon per quart or 1/4 teaspoon per pint.
- Fill jars with hot figs and cooking syrup, leaving 1/2-inch headspace, then process according to the NCHFP boiling-water schedule for jar size and altitude.
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Recipe Notes
Safety status: tested when acidified exactly as directed. Do not omit or reduce the bottled lemon juice/citric acid requirement. Use firm, ripe, uncracked figs.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/figs/