Drying Figs

Ingredients

Figs may be dried in the
oven or in the sun.

Preparation

1
Dried figs are rich in flavor and great for snacks and for baking cookies, cakes, muffins or breads.
2
TO DRY FIGS IN THE OVEN: Select and wash fully ripe figs. Dissolve one cup of sugar in three cups of water and bring the mixture to a boil. Add the figs and simmer them for ten minutes. Remove the figs by lifting them from mixture. Drain and cool the figs and place them in a single layer on a drying rack. You can use a broiler pan rack or cake rack for a drying rack. Set your oven at its lowest temperature. A low, even temperature of 115 to 120 degrees Fahrenheit should be maintained for 10 to 20 hours. Leave the door propped open slightly so moisture can escape. If you use a gas oven, be sure
3
TO DRY FIGS IN THE SUN: To save energy, you may want to sun-dry your figs. Figs will dry well outside on hot, sunny days. They should dry in about two days. Bring them in each day at sundown. They will also dry well in a car parked in the sun. Wash fully ripe figs, leaving stems on. Cut the figs completely in half to the stem and turn the cut side up on the drying rack. Cover the figs with a piece of cheesecloth or nylon net to keep insects off. Put the drying rack on a table, a car or a roof in full sun. Dry until outside is leathery, but pliable. Inside should be
4
FOR LONGEST STORAGE LIFE: Place the dried figs in the refrigerator or freezer in moisture-proof bags or containers. Figs can be stored at room temperature if they're completely free of juice. To store, first reheat the figs at 160 to 180 degrees Fahrenheit for 10 to 15 minutes, then place them in moisture proof containers.
5
If you use glass jars, heat clear jars in oven until they are dry and hot. Pack the hot figs into the hot jars and seal. When they are cool, examine the jars for signs of moisture. If you find moisture, reheat the figs and repack them in hot, dry jars. Moisture will cause mold to grow which will spoil the figs.

Tools

 



Yield:

8.0 servings

Added:

Friday, February 12, 2010 - 12:07am

Creator:

Anonymous

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