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 page directs the use of hazardous substances — such as benzine, gasoline, lye, or strong acids — for household tasks. These materials are highly flammable, corrosive, or poisonous, and the practices described have caused fires, burns, and poisonings.
This information has been left in for historical purposes but should not be acted upon.
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Preserved Figs
Heat figs through thoroughly in a steamer, doubleboiler or slow oven without water, then drop them into a heavy, boiling syrup; remove and let stand in it over night. In the morning bring to a boil, remove; let stand till cold; re-heat; drain; pack figs close together in jars; cook down the syrup and pour over the fruit. Figs may be preserved in lemon syrup, in grape juice, or other tart fruit juices or have added to them lemon peel and juice or lemon and ginger root. See also Preserved Cherries. Dried figs may be steamed and then so preserved or by simpler process. Many people hold that preserved fresh figs must first be dipped in boiling lye, repeating several times, a minute at a time.