Post by cuteascountry_Shortcake on Nov 22, 2003 20:36:56 GMT -6
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.
Directions: 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.
Source: Internet Entered: 9/23/00 Submitted By: Marlen