The Complete Guide to Food Preservation by Angela Williams Duea

The Complete Guide to Food Preservation by Angela Williams Duea

Author:Angela Williams Duea
Language: eng
Format: epub, pdf
Tags: storing food, canning food, freezing food, preserving food, home gardening, jelly, jam, pickle vegetables, produce
Publisher: Atlantic Publishing Group Inc.
Published: 2012-09-18T16:00:00+00:00


Process Time at Altitudes of

Style of Pack

Jar Size

0-1,000 ft

1,001-6,000 ft

Above 6,000 ft

Hot

Half-pints

10 min

15

20

Note: Other dried spices can be added to taste (for example, cloves, dry mustard, or cayenne pepper). Add or adjust spices during the simmering period.

Figs

Important: All home-canned figs must be acidified before canning in a boiling water canner to make them safe from the microorganism that causes botulism.

Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints — an average of 2-1/2 pounds yields 1 quart.

Quality: Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid overripe figs with very soft flesh.

Procedure: Wash figs thoroughly in clean water. Drain. Do not peel or remove stems. Cover figs with water and boil 2 minutes. Drain. Gently boil figs in light syrup for 5 minutes. Add 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint to the jars; or add 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars. Fill hot jars with hot figs and cooking syrup, leaving 1/2-inch headspace. Remove air bubbles and adjust head-space if needed. Wipe rims of jars with a dampened, clean paper towel. Adjust lids and process.

Recommended process time for Figs in a boiling-water canner



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