Canning Figs Poached in Red Wine        
Figs are easy to can at home using this recipe. We prefer to can figs in a merlot
wine. We put in a little cardamom, cinnamon and nutmeg. Upon opening, drain
and reheat the wine to make a syrup that is delicious when drizzled over the fruit
and vanilla ice cream.

Remember to follow food safety instructions and select blemish free fruit. We
always prefer organic fruit without pesticides. We add lemon juice to most
recipes to help
protect the color.
Figs

weights are always approximated..
Pint

1 lbs
Quart

2 lbs
Wine
1 cup
2 cups
Sugar
1/2 cup
1 cup
Waterbath Processing
45 minutes
50 minutes
  1. Blanch the clean fruit for five minutes after water returns to a simmer to soften skin.
  2. Do not plunge into water and do not peel.
  3. Place fruit directly into sterilized canning jars.
  4. Combine wine, sugar and preferred spices for pints or quarts in a pan, and then heat
    slowly and simmer lightly until the sugar is completely dissolved.
  5. Pour hot wine over fruit.
  6. Canning using cold pack method with 1/2” of headspace.
  7. Processing with a Water Bath 45 minutes for pints, or 50 minutes for quarts, at 212
    degrees.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible.
  10. Labeling and Storing
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© 2004 David G. Blackburn
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Exception to standard canning
procedure: we recommend
Blanching and Peeling this fruit.
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Video 2:
Canning Fruit in
Syrup or as a Pie
Filling