Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
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Figs (There are two kinds of figs)
There are two kinds of figs, commonly spoken of as purple and white figs. Of these the white are best for pickles and for glacé fruit, while the purple, which must be peeled, are best for jam and thick preserves. If the purple fruit be used for canning, it must be peeled, placed in jars, and the ordinary method of canning by sterilizing in the jars followed. The white figs should be cooked in the syrup until tender, then turned into the sterilized jars. The quantity of sugar used may be varied to suit one's From half to three fourths a cup to a taste. quart jar is usually quite sweet enough.