Canning Figs Without Sugar

Varies by quantity of figs servings Intermediate
3.0/5 (3)
With the high rate of diabetes in the Cajun population, this is the perfect recipe to keep enjoying your figs! This simple water-bath canning method preserves tree-ripened figs without any added sugar, using just lemon juice to safely preserve the fruit’s natural sweetness.

Ingredients

Varies by quantity of figs servings
  • Tree-ripened figs (as many as desired)
  • 1 tablespoon canned lemon juice per quart jar
  • Boiling water

Step-by-Step Instructions

  1. Use tree-ripened figs. Sort and wash carefully, removing any damaged or overripe fruit.
  2. Bring figs to a boil in hot water, then let stand 3 to 4 minutes and drain. This removes the “milk” from the skins and cleans them.
  3. While figs are still hot, pack them into hot, sterilized canning jars, leaving 1/2 inch headspace.
  4. Add 1 tablespoon canned lemon juice per quart jar (or 1/2 tablespoon per pint jar) and cover with boiling water, maintaining 1/2 inch headspace.
  5. Wipe jar rims clean, apply lids and rings, and process in boiling water bath canner. Process pint jars for 45 minutes and quart jars for 50 minutes. Start timing when water returns to a full boil.
  6. Remove jars from canner and let cool on a towel. Check seals after 24 hours - lids should be concave and not flex when pressed.

Common Problems and Solutions

Q: Why do I need to add lemon juice to the jars?

A: Figs are a low-acid food, and lemon juice raises the acidity level to make them safe for water-bath canning. Never skip the lemon juice or you risk spoilage and potentially dangerous bacteria growth.

Q: Can I use fresh lemon juice instead of bottled?

A: No, always use commercially bottled lemon juice for canning. Fresh lemon juice has variable acidity levels and may not provide enough acid to safely preserve the figs.

Q: What if my jar lids don't seal?

A: Refrigerate any jars that don't seal within 24 hours and use the figs within a week, or reprocess them with new lids within 24 hours.

Tips and Techniques

Make sure to use fully ripe, tree-ripened figs for the best flavor - figs picked too early won’t ripen properly off the tree. Have all your jars, lids, and canning equipment ready and hot before you start processing the figs to ensure they stay at safe temperatures throughout the process.

Equipment Needed

  • Water bath canner or large stockpot with rack
  • Canning jars (pint or quart size)
  • New canning lids and rings
  • Jar lifter
  • Canning funnel
  • Large pot for blanching figs

Historical Context

Fig trees have been grown in Louisiana since the 1700s, thriving in the warm, humid climate. With diabetes rates particularly high in Cajun communities, sugar-free preservation methods like this one allow families to continue enjoying traditional foods while managing health concerns.