How to Prepare Figs for Canning
Canning figs is a delightful way to preserve the sweet, juicy flavor of these fruits for year-round enjoyment. Whether you’re a seasoned canner or a beginner, following the right steps will ensure that your canned figs are delicious and safe to consume. In this article, we will guide you through the process of how to prepare figs for canning, from selecting the perfect figs to packing and processing them in jars.
Selecting and Preparing Figs
The first step in canning figs is to select the right fruits. Choose fresh, ripe figs that are plump and have a vibrant color. Avoid figs that are overripe or have soft spots, as they may not hold up well during the canning process. Here’s how to prepare figs for canning:
1. Wash the figs thoroughly under cool running water to remove any dirt or pesticides.
2. Trim the stems from the figs using a sharp knife. This will ensure that the figs fit neatly into the jars.
3. Cut the figs in half lengthwise if they are very large. This will make them easier to pack into the jars and help them hold their shape during processing.
Packing the Jars
Once your figs are prepared, it’s time to pack them into jars. Here’s how to do it:
1. Sterilize your canning jars by boiling them in water for 10 minutes. Keep the jars hot until you’re ready to use them.
2. Place a canning lid and ring in simmering water to sterilize them as well.
3. Fill the jars with the prepared figs, leaving about 1/2 inch of headspace at the top. This space is necessary for the figs to expand during processing.
4. Pour a light syrup over the figs, covering them completely. A simple syrup can be made by boiling water and sugar together until the sugar is dissolved.
5. Wipe the rim of the jar with a clean, damp cloth to remove any syrup or food particles.
6. Place the sterilized lid and ring on the jar, making sure the ring is finger-tight.
Processing the Jars
After packing the jars, it’s time to process them to ensure they are properly sealed. Here’s how to process the jars for canning figs:
1. Place the filled jars in a canner filled with water, ensuring that the water level is at least 1 inch above the jars.
2. Bring the water to a rolling boil and process the jars for 25 minutes, adjusting the time based on your altitude.
3. After processing, turn off the heat and let the jars sit in the canner for an additional 5 minutes.
4. Remove the jars from the canner and place them on a towel to cool. The jars will seal as they cool, and you will hear a popping sound as the air is expelled from the jars.
5. Once the jars are cool, check the seals by pressing on the center of the lids. If the lids are concave and do not move, the jars are sealed properly.
Congratulations! You have successfully prepared and canned figs. Enjoy your homemade fig preserves on toast, in yogurt, or as a delightful topping for ice cream. Happy canning!
