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A Recipe for
Figs
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
This Recipe for Figs is one of thousands in the Recipes-to-go Fruit Cookbook.
Food is an important part of a balanced diet. |
| Anonymous |
If you enjoy this Figs Recipe - you should enjoy the recipe collections you can find on the websites below:
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
This is a recipe for Figs from the recipe cookbook of Recipes-to-go (Fruit)
Food Tip |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
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 jars with hot figs and cooking syrup, leaving 1/2-inch
headspace. Adjust lids and process according to the recommendations
in Table 1.
Table 1. Recommended process time for Figs in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 45 min.
1,001 - 3,000 ft: 50 min.
3,001 - 6,000 ft: 55 min.
Above 6,000 ft: 60 min.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0
~ 1,000 ft: 50 min.
1,001 - 3,000 ft: 55 min.
3,001 - 6,000 ft: 60 min.
Above 6,000 ft: 65 min.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Serves: 1
Figs Recipe brought to you by Recipes To-Go