Hi Guys, I just noticed this section on canning and I though I might have something to contribute. I had an unbelievable harvest this year with all the rain here. I probably picked almost a thousand figs off of one tree. Along with the Brandied figs I made Fig preserves and de-hydrated the balance. So here it is, my Brandied Fig Recipe.
8 cups figs – halved or quartered (see note)
1 2/3 cups brandy
1 1/3 cups sugar
3/4 cup water
1 Vanilla bean
a very little sprinkle of cinnamon powder
In a large pot combine brandy, sugar, vanilla bean (cut into 5 pieces), cinnamon and water to a boil, reduce heat and simmer until sugar dissolves.
Fill jars with figs and add brandy solution to jars, to 1/2″ headspace. Place one piece of the cut vanilla bean in each jar.
Process in hot water bath 15 minutes starting the timer when the water returns to a boil. Turn off heat and let jars rest in pot a few minutes
Remove from water bath and allow to cool completely before storing.
2 cups of figs = about 1 tightly packed pint
It takes about 10 figs to fill 1 pint
The brine for this recipe will fill 5 pints