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Canning Fig Pickles


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Canning Fig Pickles

  • 4 quarts firm-ripe figs
  • 3 cups sugar
  • 2 quarts water
  • 2 cups sugar
  • 3 cups vinegar
  • 2 sticks cinnamon
  • 1 tablespoon whole allspice
  • 1 tablespoon whole cloves

Yield: About 8 pints.

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

Procedure - Peel figs. (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.) Add 3 cups sugar to water and cook until sugar dissolves. Add figs and cook slowly 30 minutes. Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until figs are clear. Cover and let stand 12 to 24 hours in refrigerator.

Remove spice bag. Heat figs in brine to the boiling point. Fill hot figs and brine into clean, hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner.

Table 1. Recommended process time for Fig Pickles in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints 15 min 20 20 20



Pickled Fruit

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.