*** Pour 6 quarts boiling water over 6 quarts of figs. Let stand 15 minutes. Drain and rinse figs in cold water. Prepare syrup by mixing 8 cups sugar and 3 quarts water. Bring to boil; boil 10 minutes and skim. Slowly drop figs into syrup, a few at a time, so as not to cool syrup. Cook rapidly until figs are transparent, about 30 to 45 minutes. Lift out and place in shallow pans; boil syrup down until thick, pour over figs and let stand overnight. Pack into clean jars. Process 20 minutes at simmering temperature in hot water bath.
Read General Water Bath Canning Instructions.
Yield: 5 Pints.
A water bath canner is a large kettle with a cover and a rack or metal basket to keep the jars from resting directly on the bottom of the kettle. The canner needs to be deep enough for water to cover the tops of the jars one or two inches without boiling over.