canning fig butter?
so, i have a ton of figs this year and i've already made one of the ball fig jams, but i'm REALLY wanting to do a super dark, sweet fig butter, one of the spiced ones with molasses. problem is i cannot for the life of me find a tested recipe for one i want! i have done some research on guidelines and have pH strips so i can definitely adjust for acidity safely, but the one variable that i can't figure out is processing time, since cooked down figs don't seem to have been tested for this.
i found one recipe for canned fig jam that says it's safe based on usda guidelines, but i went over those same guidelines and it doesn't seem to be true based on the processing time issue.
these would be going in 1/4 pint little jars and the recipe says to water bath can for 5min (acid adjusted) but i would be worried about that. if i increased the time to 10 minutes for the little jars would it theoretically be a little safer? i'm just not sure what rules with canning i can safely bend a little!