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A Recipe for
Figs
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
This Recipe for Figs is one of thousands in the Recipes-to-go Fruit Cookbook.
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
If you enjoy this Figs Recipe - you should enjoy the recipe collections you can find on the websites below:
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
This is a recipe for Figs from the recipe cookbook of Recipes-to-go (Fruit)
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
My favorite animal is steak. |
| Fran Lebowitz |
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