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.