Fruits
Canned Fresh Figs
Whole figs canned in light syrup with required bottled lemon juice.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- 16 lb fresh figs per 7 quarts
- Sugar and water for USDA light syrup
- 2 tbsp bottled lemon juice per quart or 1 tbsp per pint
Preserve
Instructions
- 01
Wash figs, drain, and place in syrup. Boil gently 5 minutes.
- 02
Add bottled lemon juice to each jar. Pack hot figs and syrup with ½-inch headspace.
- 03
In a boiling-water canner, process pints 45 minutes or quarts 50 minutes minutes across the source altitude bands.
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Trusted recipe source
NCHFP — Canned Fresh Figs
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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