The figs are really coming on hot and heavy. They are great just off the tree, but to make them last all year there are some things that can be done. Dried figs are wonderful. Fig preserves are wonderful too and maybe a little faster. They are also a little more expensive and not nearly as healthy.
Wash the figs well and cut the stems and any blemishes. Dump them in boiling water and remove from heat immediately. Let the figs sit for three minutes and drain them. Put them back on the stove and boil them in simple syrup for about two hours and 30 minutes. Can them in a hot water bath. The sources I’ve seen call for 10 minutes processing time. Longer doesn’t really hurt anything and probably more of the jars will make that little “pop” that every canner loves to hear. If the little pop doesn’t happen just reprocess.
Fig preserves with cat’s head biscuits makes an awesome breakfast. They are also wonderful on short cake, just like strawberry short cake. They can be stored the same as other canned goods but after opening they should be refrigerated.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://davidsegrest.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
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