Michigan
State University Extension
Preserving
Food Safely - 01600465
10/13/97
Whole or sliced
Select tree-ripened soft-ripe fruit. Make sure figs have
not become sour in the center. Sort, wash and cut off
stems. Peel if desired. Slice or leave whole.
Use one of the following packs:
Syrup pack
Use 50-percent syrup (1 cup water to 1 cup sugar). For a
better product, add 3/4 teaspoon ascorbic acid or 1/2 cup
lemon juice to each quart of syrup. Pack figs into
containers and cover with cold syrup, leaving 1/2 inch
headspace. Seal, label and freeze.
Unsweetened pack
Pack into containers, leaving 1/2 inch headspace. Cover
with water or not as desired. If water is used, ascorbic
acid may be added to retard darkening of light-colored
figs--3/4 teaspoon to each quart of water. Leave 1/2 inch
headspace. Seal, label and freeze.
Crushed
Prepare figs as directed for freezing whole or sliced.
Crush them coarsely.
With 1 quart (1 1/2 pounds) fruit, mix 2/3 cup sugar. For
a product of better quality, add 1/4 teaspoon ascorbic acid
to each quart of fruit. Pack figs into containers, leaving
1/2 inch headspace. Seal, label and freeze.