Calimyrna figs
HOW TO DRY YOUR FRESH FIGS |
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| In dry, warm climates, figs are allowed to partially dry on the trees. Wash and cut away imperfections. Cut larger fruit lengthwise in half. Use a double layer of cheesecloth to line the bottom of well-ventilated boxes, or over cake racks or sheets of screening. Arrange the fruit so that edges aren't touching and set the trays in full sun off of the ground. You can cover with tulle netting, tightly tucking the netting underneath to keep out insects. If the night air is dry and the temperature does not drop more than 20º below the noontime temperature, leave the racks outdoors. If the figs must stay indoors (if the sun disappears), check occasionally for mold and discard moldy pieces. |
| Turn the figs in the sun each morning. When the pieces are reduced in size and skins are leathery, cut one open. If the inside is slightly sticky, the figs are done. |
| In more humid climates, you may oven dry your figs. The oven door should be left ajar, and care taken not to heat the figs above 135ºF. They should be kept in the oven, or dried at intervals, turning them occasionally until they have lost about ¾ of their fresh weight. They should be stored immediately in airtight jars to prevent insect contamination. |
| When using a dehydrator, set at 110-115ºF for 12 to 20 hours. Check for doneness, according to taste but dry enough not to mold. When properly dried, the figs are pliable but not wet. Cut the figs in ¼" slices, discarding both ends, place on screens; turn when done (dry enough not to tear when turned), then turn again before completely dry. Cool before using. |
| Dried figs may also be kept in the freezer. Do not wash dried figs before freezing; just package dried figs without sugar in plastic bags or other suitable containers. Any defective figs should be sorted and discarded before drying. Sun-dried figs should also be heat-treated in this manner for about two hours if they are to be stored for very long. |
| (Sources for drying information include the California Fig Advisory Board, Los Angeles Times, Fruit Gardener, California Rare Fruit Growers.) |
HOW TO FREEZE YOUR FRESH FIGS |
| One cup of sugar to 5 cups of sliced or cut up figs give the best result. First chill figs to make them easy to peel (if you wish to peel them). Slice and mix with sugar thoroughly and then quick freeze. If you would rather use sugar syrup for freezing figs, use 1 quart of water to 1 cup sugar in making syrup. Chill before pouring over figs. Leave 1 1 1/4" head space for figs packed in syrup. (California Fig Advisory Board) |
| When freezing fresh figs, any texture or flavor changes can be remedied by cooking. Enclose whole figs in plastic and freeze up to several months. To use, thaw a few minutes until soft enough to halve; simmer in sweet or savory liquid to thoroughly penetrate flesh. Or cook fresh figs with some sugar, then puree and freeze for use in desserts.(Elizabeth Schneider) |
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