Between Dad and i we have very few figs left to can. We can pick a basket full and not make back indoors with them!

  HOW TO CAN FIGS

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 (5-3/4 cups water to 1-1/2 cups sugar for a load of 9 pints or 4 quarts, 9 cups water to 2-1/4 cups sugar for a load of 7 quarts) 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 hot jars with hot figs and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process.
 

RECOMMENDED PROCESS TIMES FOR FIGS

IN A BOILING-WATER CANNER

Pints 45 min, quarts 50 min.
 

Source: Recipe Link

Preserved Figs with Star Anise and Bay
 

Recipe By : Deborah Madison - The Savory Way

Serving Size : 1 Preparation Time :0:00

Categories : Pickles & Preserves

Amount Measure Ingredient -----------------------
3 lbs Figs
1 Lemon
2 1/2 cups Sugar
6 Whole Star Anise
1 Bay Leaf

Cut off the tough stems of the figs, then halve them and put them in a non-corroding bowl. Remove several wide strips of lemon zest and slice into thin slivers.

Bring sugar & water to a boil with lemon zest, anise and bay - boil slowly for 5 mins., stirring at first to dissolve sugar. Pour syrup over figs, add the juice of the lemon and leave overnight, covered in a cool place.

Next day, transfer figs to wide saucepan. Gently bring them to a boil and simmer slowly for the better part of 2 hours. Occasionally check and stir carefully making sure all are submerged. Prepare canning jars, ladle in the figs and their juices. Process according to your usual methods.

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NOTES : These make a fabulous dessert served with ice cream and/or pound cake and they look lovely in their jars with loose seeds falling free around the packed figs.