How to Can Whole Figs: A Step-by-Step Guide

Canning whole figs is a fantastic way to preserve the sweet and delicious fruit for year-round enjoyment. Whether you’re an experienced home canner or new to the process, this guide will provide essential tips for preparing, processing, and storing whole figs using a light syrup.

Why Can Whole Figs?
Figs are a seasonal fruit, and canning allows you to enjoy their rich flavor even after the harvest season ends. Unlike fig preserves or jams, whole canned figs retain their shape and texture, making them perfect for a variety of culinary uses.

Preparing Your Figs for Canning
Harvesting: Pick figs at peak ripeness but avoid overripe ones, as they can become too soft during the canning process.

Freezing for Later Use: If you’re gathering small batches, you can freeze figs whole in a freezer bag without any prep work. Simply thaw them when you’re ready to can.

Removing Stems: Before freezing or canning, always remove the stems to ensure a smooth texture and consistent appearance in your jars.

Ingredients for Canning Whole Figs
Fresh whole figs

Water

Sugar

Lemon juice (2 tablespoons per jar)

Making a Light Syrup for Canning
You can adjust the sweetness of your syrup to your preference. Here’s a basic guide:

Light Syrup: 1 cup of sugar per quart of water

Medium Syrup: 2 cups of sugar per quart of water

Heavy Syrup: 3-4 cups of sugar per quart of water

For this recipe, we’re using a light syrup with 5 quarts of water and 5 cups of sugar. Bring the syrup to a boil before adding the figs.

The Canning Process
Prepare Jars and Lids: Sterilize your jars by placing them in a 200-degree oven. Wash canning lids in warm, soapy water and set aside.

Simmer Figs in Syrup: Place whole figs into the boiling syrup and let them cook for about 5-10 minutes.

Fill Jars: Carefully ladle the hot figs into the sterilized jars, ensuring each jar is filled with enough syrup to cover the fruit.

Add Lemon Juice: To help preserve color and freshness, add 2 tablespoons of lemon juice per jar before sealing.

Seal and Process in Water Bath: Place sealed jars into a water bath canner. Ensure jars are fully submerged and process for 50 minutes for quarts.

Check Seals: After processing, let the jars sit for a few hours. Press down on the lids to confirm a proper seal before storing.

Storage and Enjoyment
Once sealed, canned figs can last for years. Store in a cool, dark place. Over time, the figs may absorb some syrup, creating a richer flavor. If any jars lose their seal, refrigerate and consume within a few days.

Final Tips for Success
Use stainless steel pots for better heat distribution.

Always place something at the bottom of your water bath canner to prevent jars from direct heat contact.

If figs become sticky during cleanup, use olive oil to remove residue before washing.

Choosing the Best Canning Lids: Ball vs. Four Jars
During testing, both Ball and Four Jars lids performed well, sealing properly without any need for pre-heating. If you’re looking for reliable lids, Four Jars offers great bulk deals and consistent performance.

Conclusion
Canning whole figs is a rewarding process that allows you to enjoy the harvest throughout the year. With simple ingredients and a bit of preparation, you can stock your pantry with delicious, home-canned figs perfect for baking, snacking, or serving alongside breakfast dishes.