Don’t Can Those Figs

Question: I have three fig trees. Is it possible to can the figs in jars, as we do our other fruit?

Answer: Most sources we checked did not recommended canning figs; they tend to become mushy. Instead, they suggest freezing the fruit or making it into jam. The following instructions and recipe are from the “Ball Blue Book--The Guide to Home Canning and Freezing” (Ball Corp., 1989):

FREEZING: Select fully ripe fruit; wash and peel. Prepare in one of the following ways:

Sugar Pack: Roll whole or halved figs in one cup sugar to four cups fruit and pack in plastic freezer bags. Seal, label and freeze.

Syrup Pack: Pack whole or halved figs in can or freezer jars or plastic freezer boxes and cover with medium syrup. Seal, label and freeze.

Whole (No Sugar): Place the figs in plastic freezer bags, attempting to fill all space. Seal, label and freeze.

Note: Prepare medium syrup by placing three cups sugar and one quart water in saucepan. Heat until sugar dissolves. Makes 5 1/2 cups syrup.

FIG JAM

5 pounds fresh figs

6 cups sugar

1/4 cup lemon juice

Cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop enough figs to measure 2 quarts.

Combine chopped figs, sugar and 3/4 cup water in large sauce pot. Bring slowly to boil, stirring until sugar dissolves. Cook rapidly until thick, stirring frequently to prevent sticking. Add lemon juice and cook 1 minute longer.

Pour hot jam into hot jars, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in boiling water bath. Makes about 5 pints.