Fig preserves and safety

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HarveyC

Registered:1212433117
Posts: 3,294

Posted 1378924837	Reply with quote #1

I'm considering making some fig preserves and doing a fair amount of reading and I believe that everyone would be well-advised to do some reading before making your own, particularly if not using a pressure cooker. Figs are a low acid fruit so risk of botulism exists. Some say that figs have a pH of slightly over 4.6 but I've also read in a jam cookbook I purchased a couple of years ago (The Jamlady Cookbook) that the pH is possibly even higher, like 5.05-5.98. The Jamlady Cookbook suggests the addition of 1 lemon for 4 pounds of Black Mission figs to attain adequate acidity. The author, Bev Alfeld, writes a column for the CRFG's Fruit Gardener magazine and spoke at the 2011 Festival of Fruit. I attended her talk and found her somewhat annoying but she sure seemed to know her stuff. She strongly advised that you either use a tested recipe or buy a pH meter and do your own testing. __________________ Harvey - Correia Farms Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14 http://www.figaholics.com https://www.facebook.com/Figaholics

JustPeachy

Registered:1374695228
Posts: 304

Posted 1378928611	Reply with quote #2

Thanks for the reminder! If you research any number of recipes, most of them do call for the addition of lemon/lemon juice. I guess it is more agreeable than say, cider vinegar or white vinegar. ewwww! __________________ Sophie~ Sophies Choices: Sultane, Sal's , Hardy Chicago and varieties suitable to z7b...not too picky at this point since we are still a fig growing virgin!

palazzophoto

Registered:1365388327
Posts: 140

Posted 1378930270	Reply with quote #3

Use lemon and and put the jars in the icebox to keep much longer than those on the shelf. Once opened and non sterile knives and spoons are used to scoop them out they tend to mold within a matter of a month or so. __________________ Justin Palazzo Wish List: Red Sicilian,Red Israel,Sbayi, Martinenca Rimada(any of the Rimada family) Dauphine/Grantham's Royal,Figo Preto, Olympian Quality Unknown Cultivars

HarveyC

Registered:1212433117
Posts: 3,294

Posted 1378931868	Reply with quote #4

I have more figs than refrigerator space. The point of my post is to make sure to attain adequate acidity. Using "some" lemon is not sufficient. I will use 1 large lemon with 4 pounds of figs. __________________ Harvey - Correia Farms Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14 http://www.figaholics.com https://www.facebook.com/Figaholics

Chivas

Registered:1283819505
Posts: 1,675

Posted 1378932127	Reply with quote #5

This recipe is from Galgoni's website no lemon juice but it looks good too http://www.galgoni.com/ENG/Receptes/Melmelada.htm A recipe I got from a jar of spanish Fig Jam is: 1 KG figs 860 grammes sugar Juice from lemon Cooking instructions are the same as the galgonis recipe. Justin makes a good point as this is what has happened to be with fresh fig jam as well. I know this doesn't answer food safety concerns but they are the recipes I know of for what they are worth and if you were concerned I am sure you could pressure can them. __________________ Canada Zone 6B

jtp

Registered:1271516015
Posts: 980

Posted 1378932232	Reply with quote #6

Good to know. Thank you. I somehow knew the lemon juice was for more than flavor.

GRamaley

Registered:1357742252
Posts: 791

Posted 1378933789	Reply with quote #7

USDA guide to canning fruits... FIGS Important: All home-canned Figs must be acidified before canning in a boiling water canner to make them safe from the microorganism that causes botulism. Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints—an average of 2-1/2 pounds yields 1 quart. Quality: Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid overripe figs with very soft flesh. Procedure: Wash figs thoroughly in clean water. Drain. Do not peel or remove stems. Cover figs with water and boil 2 minutes. Drain. Gently boil figs in light syrup (see page 2-5) for 5 minutes. Add 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint to the jars; or add 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars. Fill hot jars with hot figs and cooking syrup, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. Citric Acid will raise the acidity without changing the flavor..... had so many figs this year the family can look forward to fig preserves, didn't want to kill anyone so I did a lot of research. __________________ Gloria --------------- 7a, maybe 8

HarveyC

Registered:1212433117
Posts: 3,294

Posted 1378934895	Reply with quote #8

Gramaley, thanks. Jamlady has the USDA guide referenced in her bibliography. I can't find anything in her cookbook about it, but she cautioned about the 1/2" head space when I heard her speak. Because of the unusual shape of some jars, she strongly advised in measuring jar volume and then using a percentage fill method. I think she said to have head space at 5% but I can't find my notes right now. She had also mentioned citric acid during her talk but since I can't find my notes I don't know how much to use and don't know that I want to buy a pH meter right now. I adding sugar to a recipe it will increase the pH so it would also increase the need for lemon juice or some other source of acid. __________________ Harvey - Correia Farms Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14 http://www.figaholics.com https://www.facebook.com/Figaholics

Liza

Registered:1324404004
Posts: 110

Posted 1378936117	Reply with quote #9

Harvey, I have added whiskey in the past........'amazing' I was told to whom I gave jars to. Yummy....Very Yummy. __________________ Liza https://www.facebook.com/Fig.Farm?ref=tn_tnmn Growing in the UK and Portugal:

hoosierbanana

Registered:1287901146
Posts: 2,186

Posted 1378941947	Reply with quote #10

From what I gather recipes with high amounts of sugar do not need to be acidified because the sugar makes the water in the jam unavailable to pathogens. On a gross note, citric acid is not from any type of citrus, although it does occur in lemons etc. It is made from sugars that are fermented by a type of mold called Aspergillus niger. It can cause problems for people who are allergic to mold spores because they cannot all be removed from the final product. __________________ 7a, DE

WillsC

Registered:1348087628
Posts: 1,698

Posted 1378942396	Reply with quote #11

Learn something new everyday....just always assumed it came from citrus. Here the citric acid is mainly used as an add in to the salt for water softeners, in case someone is looking for a source.

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