Canning Recipes Pickled Figs Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 6 quarts figs with skins on - (8 lbs) 1/4 cup salt === SYRUP === 5 pounds sugar 1 cup vinegar (not homemade) 2 pints water or less 4 teaspoons whole allspice 4 teaspoons whole cloves 2 sticks cinnamon Figs: Place figs in large canning pot. Sprinkle with 1/4 cup salt. Pour boiling water over figs and salt and bring to boil. Let set 5 minutes. Drain. Syrup: Combine sugar, vinegar, water and spices in a large saucepan. Bring to boil. Pour over figs in canning pot and simmer 30 minutes. Put lid on pot and let stand overnight in a cool place. Next day simmer for 30 minutes or less. Let stand overnight again in a cool place. On the third night bring to boil. Put figs and hot syrup into hot, sterilized jars. Seal with new two-piece lids and process 15 minutes in a boiling-water canner, following jar manufacturer's directions. This recipe yields 10 pints. © 2008 canning-recipes.com contact