Post by cuteascountry_Shortcake on Nov 22, 2003 20:36:56 GMT -6
FREEZING FIGS
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
Note from -Shortcake
Marlen's post was found at: recipe.epicurean.com/results.jsp
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
Note from -Shortcake
Marlen's post was found at: recipe.epicurean.com/results.jsp