Canning Figs Poached in Red Wine
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.
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.
Exception to standard canning procedure: Note: figs must be blanched to soften skin before
canning. See Blanching and Peeling, but don't peel. Note the processing times are longer than most
fruits.
canning. See Blanching and Peeling, but don't peel. Note the processing times are longer than most
fruits.
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- Blanch the clean fruit for five minutes after water returns
to a simmer to soften skin. - Do not plunge into water and do not peel.
- Place fruit directly into sterilized canning jars.
- 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. - Pour hot wine over fruit.
- Canning using cold pack method with 1/2” of headspace.
- Processing with a Water Bath 45 minutes for pints, or 50
minutes for quarts, at 212 degrees. - For elevations above 1,000 foot level see Altitude Time
Adjustments. - After processing, remove from boiling water and place
the jars on a towel, separated by 1” to cool naturally as
quickly as possible. - Labeling and Storing
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© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
recommendations and instructions and visit
their websites for updates on a regular basis.
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