Info: Preserving Figs
Garry Hemming
one. Thanks in advance.
--
+-------------------------------+------------------------------------+
| __ Live Long and Prosper, | email - gar...@innotts.co.uk |
| __/// +------------------------------------+
| \XX/ (B{D Garry. | CRASH!...There goes Amosiac again! |
+-------------------------------+------------------------------------+
| Visit me at URL: http://www.innotts.co.uk/~garryh/index.html |
+--------------------------------------------------------------------+
Keith Smith
: Does anyone know a good recipe for preserving Figs? I really need
: one. Thanks in advance.
In Fresno, California, the desert climate "modified" with a lot of
expensive water makes this area the world's most productive agricultural
region. And that includes commercially-grown figs.
A few weeks ago I picked about 20 pounds of ripe figs, sorted them out
to eliminate unwanted critters, and prepared to dry them. First, weigh
the figs; this will be important later.
Heat a large pot of water to boiling. Place a suitable amount of figs
in the water for 30 seconds, then remove, and drain. Repeat until all
figs are treated. (I chill the figs with cold tap water as they drain.)
This process is intended to crack the waxy coating figs have and promote
faster dehydration.
(Check the figs again at this stage as you may find some critters in a
few that have been made uncomfortable by the hot water. Discard as you
please.)
Since we have a comparatively dry climate and until recently daily
temperatures of 90 degrees F. and higher, your figs will dry in two to
five days' time. I place mine on a couple of surplus, large window
screens, turning once daily. Cover the figs with cheese cloth to prevent
new critters in your unsullied figs.
Your goal is to reduce moisture by about 50 percent. After two or
three days, weigh the figs. Put them back to dry until they weigh about
one half what they did at the start. (Now this is somewhat subjective
since the ripe figs may have lost considerable moisture while still on
the tree.) The Fig Police will not come knocking if this percentage is
off a bit.
What you are looking for is some flexibility when you pinch the fig
between your fingers, but not so hard and dry as to break your teeth if
you bite into one.
Some people give figs a sulphur treatment (i.e., burn flowers of sulfur
in closed container with the fruit for an hour or so) to preserve the
colour before drying. I reckon we have enough sulfur dioxide and other
pollution in the air that will do the job; besides, it is a pain to set up
a cardboard box in the back yard to do this step.
You finally should place your dried figs in your kitchen oven set for
about 170 degree F. for about 45 minutes. I place the dried figs in a
plastic bag and store it in the refrigerator.
I send about half my stash to my housemate's father in West Palm
Beach; she says it makes him a happy, regular guy. Some of the balance
goes to relatives in New England and the Midwest where figs are uncommon,
period.
By all means get after the project: we're losing the light!
Cheers! kds
P.S. -- Check your library for one of the recent British gardening
magazines (the BBC one?), which featured the care and treatment of fig
trees. As such magazines go for about 5 pounds sterling hereabouts, you
would think I could be more specific.
Leslie Basel
> Does anyone know a good recipe for preserving Figs? I really need
> one. Thanks in advance.
Hello. Since someone else posted their techniques for
drying them, I'll post a fig pickle recipe, and a dried fig
jam recipe. Enjoy! And if you still have too many, mail 'em
to me!
Leslie
leb...@ag.arizona.edu
Enjoy! These are a few of the fig recipes I have. Hope its
not too late.
Figs Pickled in Balsamic Vinegar --from The Glass Pantry,
Georgeanne Brennan
1 1/2 cup granulated sugar
3 cup water
6 allspice berries
4 Tbsp chopped fresh thyme leaves
2 tsp chopped fresh rosemary leaves
4 juniper berries
4 fresh/dried bay leaves
1 piece dried orange peel, 2 in long
3 1/2 lbs firm, ripe figs
3/4 cup balsamic vinegar
3 fresh thyme sprigs, 2 in long
3 fresh rosemary sprigs, 2 in long
3 pieces of dried orange peel, 1 in long
Combine sugar and water in a nonreactive saucepan, large enough
to hold the figs (they'll be added later). Bring to sugar water
to a boil over high heat, stirring to dissolve sugar, then reduce
heat to a simmer to form a light syrup.
While syrup is forming, take an 8 in square of cheesecloth, put
the allspice berries, chopped thyme/rosemary, juniper berries,
bay leaves, orange peel. Gather corners, make a spice bag. Add
the spice bag to the syrup, reduce heat to low, and simmer 20
minutes.
Add the figs to the syrup. Continue to cook everything for about
15 minutes over low heat, turn figs gently occasionally. Remove
the spice bag and discard.
With a slotted spoon, pack the figs into 3 clean, dry half-pint
jars. (Should be a tight fit.) Add 1/4 cup balsamic vinegar to
each jar, then cover the figs with the hot syrup, leaving 1/2 in
headspace. Put a fresh sprig of thyme, rosemary, and orange peel
into each jar.
Wipe rims, cover with new 2-piece lids, process for 20 min in a
boiling waterbath. Check seals. If sealed properly should last for
about 1 year.
If you've decided to dry your figs and you have a lot of them,
this is a terrific recipe. Its actually more of a compote,
rather than a jam (fig chunks in a yummy syrup), and darn good
with rice pudding.
Dried Fig Jam
28 oz dried figs (about 2 packages if you are buying the d.figs)
5 cup water
1/2 cup fresh lemon juice
3 cup sugar
all seeds from juiced lemons
2 tsp ground cardamom
1 Tbsp rum (optional, my variant)
Place dried figs in 4-quart pot. Add the water, partially cover
pot, bring to a boil. Remove from heat, let figs stand covered
for 1 hr to plump them back up again. Remove figs with slotted
spoon, reserve the water. Snip the fig stems with a scissors.
Dice figs by hand or food processor (by hand is tedious!), set
figs aside.
Start sterilizing 4 pint/8 1/2-pint jars here. Heat lids here, too.
Add lemon juice and sugar to the reserved fig water. Cover, and
rebring to a boil. Reduce the heat, simmer for 5 min, then stir
in the chopped figs. Tie the seeds into a cheesecloth bag, add to
the mix, re-reboil, reduce heat to a simmer, simmer until slightly
thickened (15-20 min). Remove from heat, take out tied seeds,
mix in the cardamom, and rum.
Ladle jam into sterilized jars, wipe rims, cap with hot rims and
rings. Process 15 min in boiling waterbath.