Canned Figs
Ingredients
- HOT PACK - Use ripe figs only. Wash, but do not remove stems or
- skins. Cover with boiling water and simmer for 5 minutes. Pack into
- hot jars, and add 1 tablespoon lemon juice to each pint. Add boiling
- syrup, juice or water leaving 1/2-inch headspace. If lemon juice
- is not used, jars must be pressure-canned at 5 pounds pressure for
- 10 minutes for pints.
