Canning Figs

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Use Hot Pack only. Wash ripe, firm figs, leaving peels and stems intact. Let simmer with water to cover 5 minutes. Drain. Pack in hot jars and add boiling thin syrup and 2 teaspoons lemon juice to each quart to increase acidity. Process 30 minutes in boiling-water bath.

There is one recipe that is safe to boiling water batch lemon curd, but it must be followed exactly, plus it is only safe to store for 3-4 months. There is no safe tested recipe for raspberry curd that can be canned. (I used a nice microwave lemon curd recipe and froze it. It was so easy.) It needs to be frozen. Personally, I still would feel safer freezing the lemon curd recipe, as well.

- The recipe is also only safe to can in half pints, nothing larger.

- Bottled lemon juice must also be used since bottled juice is more acidic than fresh juice.

CANNED LEMON CURD
Makes About 3 to 4 half-pint jars

2 1/2 cups superfine sugar*
1/2 cup lemon zest (freshly zested), optional
1 cup bottled lemon juice**
3/4 cup unsalted butter, chilled, cut into approximately 3/4-inch pieces
7 large egg yolks
4 large whole eggs

Special Equipment Needed:
lemon zester, balloon whisk, 1 1/2 quart double boiler*** (the top double boiler pan should be at least 1 1/2-quart volume), strainer, kitchen thermometer measuring at least up to 180 degrees F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and equipment for boiling water canning.

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

1. Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.


2. Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180 degrees F by the time filled jars are ready to be added.

Caution:
Do not heat the water in the canner to more than 180 degrees F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.

3. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.

4. Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.

5. In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.

6. Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170 degrees F. Use a food thermometer to monitor the temperature.

7. Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.

8. Fill hot strained curd into the clean, hot half-pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

9. Process in the prepared boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, for 12 to 24 hours and check for seals. Process half pints 15 minutes in a boiling water bath canner.

Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.

Process Time at Altitudes of - 0 - 1,000 ft
Hot Half-pints 15 minutes

Process Time at Altitudes of - 1,001 - 6,000 ft
Hot Half-pints - 20 minutes

Process Time at Altitudes of - Above 6,000 ft
Hot Half-pints - 25 minutes

SHELF LIFE:
For best quality, store in a cool, dark place (away from light). Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed.

Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality changes when thawed. Package in freezer containers after straining and cooling to room temperature. To thaw, place container in a refrigerator at 40 degrees F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.

PREPARATION NOTES:

* If superfine sugar is not available, run granulated sugar through a grinder or food processor for 1 minute, let settle, and use in place of superfine sugar. Do not use powdered sugar.

** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.

*** If a double boiler is not available, a substitute can be made with a large bowl or saucepan that can fit partway down into a saucepan of a smaller diameter. If the bottom pan has a larger diameter, the top bowl or pan should have a handle(s) that can rest on the rim of the lower pan.

VARIATION:

FOR LIME CURD:
Use the same recipe but substitute 1 cup bottled lime juice and 1/4 cup fresh lime zest for the lemon juice and zest.

Other citrus or fruit curds are not recommended for canning at this time.

Freezing Apples in Syrup

This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6 pints or 3 quarts of apple slices. Use rigid freezer containers or zip-closure freezer bags.

2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg)*

To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. To prevent browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or equivalent in finely crushed vitamin C tablets. Stir to dissolve. Chill syrup before using. Select fresh full-flavored apples that are crisp and firm, not mealy in texture. Wash, peel and core. Slice medium apples into twelfths and large apples into sixteenths. Place 1/2 cup syrup in each pint-size container and slice each apple directly into chilled syrup. Press apples down in containers and add enough syrup to cover apple slices. Leave 1/2 inch headspace in each pint (or 1 inch in each quart-size container). Place a small piece of crumpled water-resistant paper, such as waxed paper, on top of each container to hold apples slices down under syrup. Seal, label, date and freeze at 0°F or below. Use within one year.

*To use lemon juice: drop apple slices into a solution of two tablespoons lemon juice and two quarts water. Drain well before covering with syrup.