CANNED FIGS
I made these canned figs during the month of August as a result of the large amount of figs that the fig tree produces, it is a shame to see so much food wasted and it hurts my soul not being able to consume them on time.
Obviously I share them with family and friends, but even so, the surplus is very large and you have to find a way not to spoil them.
The last summers I have dedicated myself to preparing fig compoteHe cooked them with vanilla and cinnamon, crushed them and packed them in glass jars to later prepare desserts or accompany some toast with butter.
This year I have preferred to keep them almost whole, to take them with yogurt or kefir. The process is practically the same, but instead of crushing them, they are left whole or halved.
Canned figs can be consumed for months with kefir, yogurt, or in a dessert.
To make the compote, I usually leave them as is, without peeling, instead this time I removed the skin from most of them and cooked them over low heat with a few Ceylon cinnamon sticks and a splash of lemon juice.
I also added water and let everything simmer for about 20 minutes.
When they were still hot, I packed them in glass jars, previously sterilized (boiled in water), and then boiled the jars to keep them for a longer time.
You will have canned figs for a few months, you can use them in desserts, in breakfasts, or as a condiment to make cakes, muffins, cupcakes, etc.
As you know, I am diabetic, and although I can enjoy them, because they are very healthy and provide many nutritional benefits, they are also very sweet, this is due to their high content of carbohydrates: fructose, sucrose and glucose. I take in moderation.
Figs are rich in glucose, fructose and sucrose, they provide a lot of energy, ideal for athletes.
Controlling the amount of carbohydrates consumed is essential for diabetics, and it is also important for anyone, an excess of carbohydrates in the diet, even if it is of natural origin, (from fruits, tubers, honey, etc.), it produces inflammation, imbalances in the microbiota and leads to hyperinsulinemia.
For all this, it seems essential to me to know the characteristics of each food and to know which are the ones that best suit our needs, while still appreciating how good they are, they can be introduced into the diet without unbalancing it.
Properties and benefits of fig:
- Very digestive, they contain cradin, citric, malic and acetic acid
- They are rich in fiber which helps intestinal transit, they contain mucilages, which are carbohydrates accessible to the microbiota. (Macs)
- Rich in potassium, magnesium and calcium.
- They contain vitamins A, B1, B2, B3 AND C.
- The 80% is water.
- And they stand out for their high content of carbohydrates: fructose, sucrose and glucose. Which makes that they should be taken in moderation.
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CANNED FIGS
equipment
- Stainless steel pot
- 6 glass jars
Ingredients
- 3 kg fresh figs
- 1 lemon just the juice
- 2 Ceylon cinnamon sticks
- 1 natural vanilla pod Or a splash of vanilla essence
- 200 ml filtered or mineral water
Elaboration step by step
- Peel the figs and cut them in half.
- Put the figs in the pot, add a cinnamon stick and the open vanilla pod, scooping out the seeds with the tip of a knife.
- Squeeze the juice of half a lemon and add it as well.
- Add the water.
- Cook for 20 minutes over moderate heat, it has to boil, but very soft, that way you will get the water to reduce, and the flavors to concentrate.
- Once that time has passed, let it rest for 10 minutes.
- Before packaging the figs, you have to sterilize the glass jars where you are going to make the preserve, you must boil them for 15 minutes in water and let them dry well.
- Fill the jars making sure that there is no air inside, you must "squeeze" the figs with a spoon to eliminate air bubbles, fill them to the top, filling with the cooking liquid, and close well.
- The next step is to place all the jars in a pot with boiling water for 30 minutes, (a water bath).
- After that time, you let them cool down to room temperature and store them in a cool, dry and dark place.
Notes
- If this technique is done right, the canned compote has an estimated shelf life of one year.
- If any of the cans gets air, it could be damaged, so you have to look carefully every time you open a can and make sure it is in good condition.
- Once opened, the compote can be stored in the fridge for a week.
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