Spiced Fig Preserves

These big, green figs have a Greek history

I have never made fig jam before but I really like figs any way I can get them.  Soft, musty and honey-sweet, I think they are beautiful and delicious gifts of nature.  I wonder if Jesus would have gone easier on figs (Matthew 21: 18-22) had he experienced a simple cheese plate with fig jam accompaniment, figs and prosciutto, or even Fig Newtons?

Trimmed and sliced ripe figs have a honey-sweet rose-colored interior

I was given about 9 pounds of green figs from my landlord whose family is Greek.  He said that the fig tree in his yard originated from cuttings from a tree brought from Corinth, Greece. I was happy to utilize these figs that would have otherwise rotted.  The outside is bright green with a deep rose interior.  Most of the figs were extremely ripe so I did not need to use pectin.

I researched fig preserve/jam recipes but none of them spoke to me.  I came up with my own recipe, borrowing small elements from the many.

Ingredients:

• 6 pounds figs (trimmed and sliced in half)
• 4 pounds organic sugar
• juice of 1 lemon
• 1 whole cinnamon stick
• 4 pieces of fresh ginger, peeled and cut in 1″ chunks

In a large stock pot, combine all ingredients and cook over medium heat until sugar is completely dissolved.  Reduce to low heat, stirring occasionally to prevent sticking, and cook until figs are broken down and the syrup is thick and dark brown, about 3 hours *You may need to use the side of a large spoon to break up stubborn large pieces*  With a slotted spoon fish out the ginger pieces and the cinnamon stick and toss into your compost bin.  Remove the pot from heat.

Using a ladle, pack fig preserves in hot, sterilized jars (half pint jars work best, but you can also use pint sized jars) and process in a hot water bath canner to seal according to manufacturers directions.   Allow jars to completely cool before storing in your pantry.

Makes 7 pints

Seven pints of fig jam ready for the pantry

Preserving Heirloom Tomatoes

Recipe was adjusted to yield 3 pints of "red" and 4 pints + 2 quarts of "gold"

Today I canned almost twenty pounds of organic,Washington-grown, heirloom tomatoes. Inspired by Brook Hurst Stephens and her tomato canning demonstration for Can it Forward Day last Saturday, I decided to go for it.  For the last 12 years I’ve focused on pickling and some fruit preserving but I don’t have a lot of experience with canning without the benefit of sugar or vinegar. To boost my confidence, I sought the wisdom of the many good sources available in print and online.  The simple recipe in Ball’s Fresh Preserving website seemed the best, but  I also reread the Canning Tomatoes chapter in Putting Food By (4th Edition) and studied the photos and troubleshooting tips on a website called Pick Your Own.

Blanched tomatoes before peeling

The acid levels in ripe fresh tomatoes can vary from low to high. A standard amount of acid is needed in order to prevent spoilage and ensure food safety, regardless of the variety of tomatoes you use.  I chose to use powdered citric acid instead of bottled lemon juice because I think the bottled stuff tastes weird and citric acid is listed as an ingredient in my favorite store bought salsa (Grandma Chonga’s).  Fresh lemon juice cannot guarantee the 5% acidity needed for water bath canned tomatoes.  I found a bottle of food grade, citric acid powder at Whole Foods Market near Vitamin C in the body care section for about $4.00.

Cut tomatoes brought to boil before packing in jars

Leave tomato pints in the hot water bath for 35 minutes at 212 F/100C. Quarts for 45 minutes.

My tomato box included a mix of large and small, yellow, orange, pink, green, red, black heirloom varieties.  Instead of mixing them up into one mystery sludge, I separated them into two color groups: Golds and Reds.  I’m no tomato expert, but know Koppang Farm grows Nebraska Wedding, Nectarine, Peg’s Round, Tobolsk, Texas star, Big Rainbow, Lucky Cross, Mammoth German gold, Hillbilly, Armenian, striped German, Dagma’s perfection, Gary Isben’s Gold, Ace 55, Carmelo, Thessaloniki, Earlianna, June pink, Moskovich, Abe Lincoln, Wis 55, Druzba, Picardy, Honey, Bloody Butcher and Brandywine.  Each tomato in my box was unique and I reserved a few to eat fresh in summer salads this week.

The canning process was the same except the water bath temperature was higher and there is a big difference in the length of time it stays in the bath.  Typically pickles take between 10-15 minutes but canned tomatoes took between 35-45 minutes.  I followed all the directions, assuming nothing, and all of my jars sealed.  I will try not to open these tomatoes until fall or winter when I’m missing the summer sun the most. There are many ways to use home canned tomatoes–soups, sauces and stews are the obvious choices. I cook with store bought canned tomatoes throughout the winter and add them to rice dishes, poached eggs, beans and braised greens. I use the juice for salad dressing and even cocktails.