Canning Figs
Canning figs at home is a simple way to preserve figs right on the pantry shelf.
Ingredients
For a 7 Quart Batch:
- 16 pounds fresh figs
- 9 cups water plus more for blanching
- 2 1/4 cups sugar
- A scant cup of bottled lemon juice 2 Tbsp per jar
For a 9 Pint Batch:
- 11 pounds fresh figs
- 5 3/4 cups water plus more for blanching
- 1 1/2 cups sugar
- A bit more than half a cup bottled lemon juice 1 Tbsp per jar
Instructions
- Prepare a water bath canner, jars, lids and rings before beginning. The canner should be pre-heated for hot pack to a gentle simmer, about 180 degrees F.
- Bring a pot of water to a boil on the stove and blanch the figs for 2 minutes. Drain and discard the blanching water.
- Add measured water and sugar to a stock pot and bring it to a boil. The measurements in this recipe make light syrup. See notes for other syrup types.
- Add blanched figs to the boiling syrup and boil for 5 minutes.
- While the figs are boiling in syrup, add lemon juice or citric acid directly to the empty canning jars. You'll need to add 2 Tbsp. of bottled lemon juice per quart, or 1 tbsp per pint. If you're using citric acid, you can use 1/2 tsp citric acid per quart or 1/4 tsp per pint.
- Use a slotted spoon to fill the canning jars with figs, and then ladle the canning syrup on top. Be sure to leave 1/2 inch headspace.
- Seal the jars with 2 part canning lids and process them in a water bath canner for 45 minutes for pints and 50 minutes for quarts (below 1000 feet in elevation). See notes for processing times for higher elevations.
- Once the processing time is complete, turn off the heat and allow the jars to sit in the canner for an additional 5-10 minutes. This partially cools the jars and helps prevent siphoning as the jars are removed from the canner. Use a jar lifter to remove the jars to cool on a towel on the counter.
- Check seals after 12-24 hours. Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep on the pantry shelf for 12-18 months.
Notes
Altitude Adjustments for Canning Whole Figs in Syrup:
- For 0 to 1,000 Feet - 45 min for pints and 50 min for quarts
- For 1,001 to 3,000 Feet - 50 min for pints and 55 min for quarts
- For 3,001 to 6,000 Feet - 55 min for pints and 60 min for quarts
- Above 6,001 Feet - 60 min for pints and 65 min for quarts
- For extra light syrup, use 6 1/2 cups water and 3/4 cup sugar
- For light syrup, use 5 3/4 cups water and 1 1/2 cups sugar
- For medium syrup, use 5 1/4 cups water and 2 1/4 cups sugar
- For heavy syrup, use 5 cups water and 3 1/4 cups sugar
- For extra heavy syrup, use 4 1/4 cups water and 4 1/4 cups sugar
- For extra light syrup, use 10 1/2 cups water and 1 1/4 cups sugar
- For light syrup, use 9 cups water and 2 1/4 cups sugar
- For medium syrup, use 8 1/4 cups water and 3 3/4 cups sugar
- For heavy syrup, use 7 3/4 cups water and 5 1/4 cups sugar
- For extra heavy syrup, use 6 1/2 cups water and 6 3/4 cups sugar