Freezing Figs

An especially easy method for storing figs.

To freeze figs to make preserves later, heat firm ripe whole figs to a boil and let them set for three or four minutes. Then, drain, cool and freeze.

When you decide to freeze figs, be sure to choose fully-ripe fruit. You can freeze figs with sugar or without sugar and with or without their peels. Wash the figs thoroughly, remove their stems and peel them if that's what you prefer. You can either cut them in half or leave them whole. Freeze figs with or without sugar syrup.

If you want to use a syrup…

Dissolve one cup of sugar in two cups of water. Make one cup of syrup for each quart of figs you plan to freeze.

To keep figs from turning dark…

Stir three-fourths teaspoon of crystalline ascorbic acid into each quart of syrup or use a commercial ascorbic acid mixture according to label directions.

Fill the freezer containers…

Fill about one-fourth full of syrup and pack the fresh figs solidly in the container. Cover the figs with syrup, but leave one inch of head space. Crumple some waxed paper and put it on top of the figs in the head space. This will help keep the figs under the syrup. Seal the package airtight and freeze it immediately at zero degrees Fahrenheit.

To freeze figs without syrup…

Sprinkle them with ascorbic acid mixture dissolved in a little water. Place the figs on a baking sheet and freeze them quickly. Remove the individually frozen figs and place them in jars leaving an inch of head space. Place crumpled waxed paper in the head space or cover the surface snugly with plastic film. Seal the jar airtight and freeze at zero degrees Fahrenheit.

If you want to freeze figs to make preserves later, first heat firm ripe whole figs to a boil and then let them set for three or four minutes. Then, drain, cool and freeze.

For more information on freezing figs contact your local county Extension office.