---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Figs
  Categories: Fruits, Canning
       Yield: 1 recipe
  
  
   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)
   * Meal-Master format courtesy of Karen Mintzias
  
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