Recipe Archives->Preserving->Canned Figs 02
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Canned Figs HOT PACK - Use ripe figs only. Wash, but do not remove stems or skins. Cover with boiling water and simmer for 5 minutes. Pack into hot jars, and add 1 tablespoon lemon juice to each pint. Add boiling syrup, juice or water leaving 1/2-inch headspace. If lemon juice is not used, jars must be pressure-canned at 5 pounds pressure for 10 minutes for pints.
Printable version: canned-figs02.txt.
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