During the Fig Season July 2013 I picked about 20-30 gal figs per week for a 3 week period. I made Strawberry Fig Jam (link to that video below), Old Fashioned Fig Preserves & even froze whole cleaned figs. All of this from that 1 Fig Tree that I have shown in some of my pervious videos.
Strawberry Fig Jam Video
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I hope seeing this has helped someone but PLEASE refer to Ball Blue Canning book or the Ball Complete Book of Canning (links to these books below). Especially if it is your first time canning. Proceed at your own risk.
The formula/Recipe I use:
1 Part Figs (32 C Figs)
1/2 Part Sugar (16 C sugar)
Mix clean figs & sugar in your pot. Bring up the temp & continue to cook with syrup bubbling slightly for 1-2 hours. Syrup will not appear very thick, this is ok, it will continue to thicken up as it cools & even more so when it is refrigerated (after opening jar).
Ball Complete Book of Home Preserving
By Judi Kingry, Lauren Devine
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Several Usefuls products for canning such as Water Bath Canner & Canning Kit, Books, jars,etc
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