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.
1,001 – 3,000 ft: 50 min.
3,001 – 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 –
1,000 ft: 50 min.
1,001 – 3,000 ft: 55 min.
3,001 – 6,000 ft: 60 min.
Above 6,000 ft: 65 min.

* USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of