Thursday, July 29, 2010

canning and figs

......I canned alot yesterday...8 more quarts of peaches and 1 quart of figs..first time for figs so we will see how well they can...I do have several recipes for spiced figs......

This recipe is from "Freezing and Canning Cookbook" by the food editors of the Farm Journal...published in 1964..

Fig-Citrus Conserve

5 lbs. figs
Water
10 c. sugar
2 lemons, coarsely ground
4 oranges, coarsely ground
2 t. ground ginger

Cover figs with a small quantity of water and boil until liquid is tan. Drain and reserve about 2 cups of the liquid. Mix with the sugar to make a heavy syrup. Combine figs, sugar syrup, lemon and orange pulp. simmer gently about 1 1/2 hours, stirring frequently. Skim off any foam foam from time to time.
Add ginger, mixing well. Pour into hot jars, seal. Makes 5 pints...you can add finely chopped nuts when you add the ginger....
I haven't made this as it take so much sugar and my husband is diabetic..but I know I've had questions as far as fig recipes goes so am sharing this....
here is one more which I may try to have for gifts on the holidays.
Pickled Figs

6 qts. figs, (about 8 lbs)
salt water
8 c. brown sugar
1 qt. vinegar
7 (3") sticks cinnamon
1 to 2 t. whole cloves

Cover figs with salt water (1 T. salt to 1 gallon water): bring to a boil, simmer 15 minutes.
Combine sugar and vinegar: bring to a boil and add the spices. Drain the figs andadd to the boiling syrup. simmer one hour.
Pack in hot, sterilized jars.. make sure figs are completely covered with syrup. Seal at once. Process in boiling water bath for 20 minutes (water bath canner). Makes 7 to 8 pints.
this recipe comes from the same cookbook....I just love old cookbooks and have several that I cherish....the photos alone are fun to look at.....
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