Canning Recipes

Pickled Figs
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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.

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

This recipe yields 10 pints.

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