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canning figs

post #1 of 2
8/5/06 at 5:06pm
Thread Starter 
hi all,
i'm picking up a couple of flats of figs and doing some home canning. first time canning fruit. i've read a few recipes from around the web and it seems pretty straight forward enough, so i'm feeling confident. but still have a couple of questions.

i really don't feel like dealing with the pressure canner. so i'm planning on boiling the jars on the stove top. do i need a special canning pot, or will any large pot that's deep enough to cover the jars work?

can i substitute white sugar with raw sugar or tubinado sugar?

any additions to the figs that make for a tasty twist to final product?
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post #2 of 2
8/5/06 at 11:24pm
Hmm....I'm not sure I'm going to be much help here, but I would not substitute sugars, and I would simply use the materials available to do the canning, just be careful, like always, especially with figs. And if they're ripe (and I believe this, or the coming weeks, is/will be the ideal time for fresh figs) then you don't need any additions.

Well, that's my opinion.
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