Fig Time - fresh picked and now canned (lots of pictures)

you gonna Newton any of them figs??

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I'm canning tomorrow. My first try.

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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.

Looks just great!!!

I cook mine down for about 6 hours. They hold up just fine.

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) Bruschetta, Figs, Brie, and Pecans .

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Thin sliced prosciutto, a nice cab franc.

I called somebody a fig yesterday in jest and got this sweet private message as seen below.

Damn it, I totally missed this thread! That looks awesome. Here's my bounty from yesterday....

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!

Strawberry jelly made from figs was the best

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.