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Started By
Message
Fig Time - fresh picked and now canned (lots of pictures)
Posted on 7/20/14 at 12:07 am
Posted on 7/20/14 at 12:07 am
The wife, kiddo and I went to Opelousas today and picked figs at Beaucoupe Figs. It was a fun afternoon once we dodged the rain. I recommend it if you are in need of fresh figs and don't mind picking yourself. The guy must have about a hundred large fig trees out there. We paid $4/gallon.
Posted on 7/20/14 at 12:09 am to RaginCajunz
you gonna Newton any of them figs??
Posted on 7/20/14 at 12:10 am to RaginCajunz
I'm canning tomorrow. My first try.
Posted on 7/20/14 at 12:16 am to CT
quote:
I'm canning tomorrow. My first try.
It seems to be a forgiving process. Lots of variation on sugar:water ratios work. I cooked mine about an hour and they were perfect. 1/4" headspace and 10-15 minute processing (recipes seem to all be in this range)
I saw a few recipes calling for 2+ hours of cooking the whole figs. I doubt they would hold up to that. I was probably a little long at the 45-60 minute mark.
Best of luck! We started with about 7 lbs and then sorted out the really busted or overripe to make jam with. I ended up with 20 pints and 1 quart.
Posted on 7/20/14 at 1:11 am to RaginCajunz
Bruschetta, Figs, Brie, and Pecans .
Posted on 7/20/14 at 3:05 am to RaginCajunz
wow, looks awesome. Reminds me of my maw-maw making fig ice cream, heavy on the cream ....
Posted on 7/20/14 at 8:12 am to RaginCajunz
I cook mine down for about 6 hours. They hold up just fine.
Posted on 7/20/14 at 9:13 am to ladytiger118
quote:
) Bruschetta, Figs, Brie, and Pecans .
Thin sliced prosciutto, a nice cab franc.
Posted on 7/20/14 at 9:26 am to RaginCajunz
I called somebody a fig yesterday in jest and got this sweet private message as seen below.
Posted on 7/20/14 at 9:36 am to LSUballs
quote:
I called somebody a fig yesterday in jest and got this sweet private message as seen below.
I had a high school teacher who called all his students figs.
Posted on 7/20/14 at 9:45 am to RaginCajunz
Damn it, I totally missed this thread! That looks awesome. Here's my bounty from yesterday....
Posted on 7/20/14 at 10:19 am to Coon
quote:
Damn it, I totally missed this thread! That looks awesome. Here's my bounty from yesterday....
Looks great!
I finished up this morning by making jam out of the fruit we picked that was not up to canning whole. (too ripe and slightly split)
Posted on 7/20/14 at 10:29 am to RaginCajunz
What's your recipe for canning them whole?
Also, how long do you process them? And how much headspace do you leave?
My fig tree is producing like crazy so I have plenty to experiment with!
Also, how long do you process them? And how much headspace do you leave?
My fig tree is producing like crazy so I have plenty to experiment with!
Posted on 7/20/14 at 10:42 am to Coon
I used a combo of this recipe and this one. I made it less sugary than the whole preserved figs I had growing up. More of a light syrup.
I cooked them down for about an hour. 1/4" headspace and a 15 minute process
I cooked them down for about an hour. 1/4" headspace and a 15 minute process
Posted on 7/20/14 at 11:06 am to RaginCajunz
Strawberry jelly made from figs was the best
Posted on 7/20/14 at 11:43 am to Martini
All of that sounds delicious .
Posted on 7/20/14 at 12:06 pm to ladytiger118
The preserves I made yesterday called for 5c smashed figs and 7c sugar. They also had a "low sugar" version calling for 4.5c. I didn't see where other stuff was added to keep the volume up. Wouldn't it just make less at the same sugar level?
Also, I may try a recipe with fruit juice instead of sugar all together.
Also, I may try a recipe with fruit juice instead of sugar all together.
Posted on 7/20/14 at 1:49 pm to Tigerpaw123
quote:
Posted by Message Tigerpaw123 Fig Time - fresh picked and now canned (lots of pictures) Strawberry jelly made from figs was the best
Tell me how to do this.
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