Fig Preserves 2

*** Pour 6 quarts boiling water over 6 quarts of figs. Let stand 15 minutes. Drain and rinse figs in cold water. Prepare syrup by mixing 8 cups sugar and 3 quarts water. Bring to boil; boil 10 minutes and skim. Slowly drop figs into syrup, a few at a time, so as not to cool syrup. Cook rapidly until figs are transparent, about 30 to 45 minutes. Lift out and place in shallow pans; boil syrup down until thick, pour over figs and let stand overnight. Pack into clean jars. Process 20 minutes at simmering temperature in hot water bath.

Read General Water Bath Canning Instructions below.

Yield: 5 Pints.

A water bath canner is a large kettle with a cover and a rack or metal basket to keep the jars from resting directly on the bottom of the kettle. The canner needs to be deep enough for water to cover the tops of the jars one or two inches without boiling over.

General Water Bath Canning Instructions

Check Mason jars discarding any that are cracked, nicked, have uneven rims or are otherwise defective. Wash jars and put in water bath canner with enough water to submerse jars and heat for 10 minutes to get them hot. Adding 2 tablespoons of vinegar to the water will help eliminate hard water deposits from forming on the jars. Keep jars hot while preparing food. (It is only necessary to sterilize jars for foods processed less than 10 minutes. Sterilizing is done by boiling jars for 10 minutes.) Prepare lids and rings according to manufacturers directions on the box. Rings may be reused but lids must be new to insure a seal. Pack hot food into hot jars leaving recommended amount of head space. Using a non metallic instrument like a spatula or plastic knife, run the instrument around the inside of the jar between the jar and the food to remove air bubbles. Use a damp clean cloth and wipe the sealing rim of the jars free of food. Affix lids and adjust rings until just finger tight and load jars onto a rack and lower into a hot water bath canner that is filled half full of water, adding hot water if needed covering the jars by one or two inches of water and bring to a boil. If you don't have a rack, a clean dish towel in the bottom of the canner will do. Start timing and process the recommended time. Remove jars using a jar lifter and place on a thick towel out of drafts and allow to cool completely. Do not tighten rings that may appear to have loosened. After cooling, rings may be removed, if desired. If any jars have not sealed, refrigerate immediately.

Wash jars to remove any hard water deposits or clinging food and store in a cool, dry, dark place.

Note:
When making pickles use 5% acidity vinegar and use pickling salt if recipe calls for salt.

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Cajun Country -- New Iberia, Louisiana