Before we started living this homestead lifestyle, there are many things I had never imagined could be canned before. Considering that a few years back I shared how to grow figs in one of my posts. I was excited to be able to share this canning fresh figs recipe, I discovered online earlier on this year.
This is one of those water bath canning recipes, so dust off your old water bath canner and let’s get canning. We will be using fresh whole figs, therefore there is no time wasted peeling or pitting the figs. You can use both pint or quart jars. When using the later you should have about 4 quart jars sitting and sealing on your kitchen counter when all is said and done.
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Here’s What You’ll Need:
- fresh figs
- sugar
- water
- bottled lemon juice
- water bath canner
- canning jars with lids
- canning utensils
- large pot
Prepare your canning jars by washing them and sanitizing them, before you start anything else. The figs have to be blanched in boiling water for 2 minutes. Next, you have to make the syrup before you can start filling up your jars. Lemon juice goes first into the bottom of each jar, I know the recipe says not to use fresh lemon juice, but that’s all I had. LOL
The figs are packed whilst still hot, and syrup is added. There should be head space of about 1/4″ left at the top of each jar. Make sure there are no air bubbles, before wiping off the rims and screwing on the lids. Process the jars in the canner, the size of your jars will determine how long you process them for. Leave the jars to seal overnight.
You can get the full recipe & instructions on the A Modern Homestead blog, here…
Canning Whole Figs
Recipe Instructions
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