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Is it possible to freeze the fig in the freezer

The fig tree or figs is famous for its useful fruits. The most useful substances in fresh fruits, but they are kept very short. In the ripening season of the figs, various blanks are made.

Jam from ripe fruits is brewed per literwater and a pound of sugar per kilogram of figs. Each fruit must be punctured with a toothpick in several places. From sugar and water, you need to weld the syrup, bringing the liquid to a boil. In the boiling syrup immerse the prepared figs and cook for 5 minutes without stirring. If the fruits were at the top, a wooden spatula should be immersed in syrup. After the workpiece is removed from the fire, leaving for 12 hours.

Then the jam is cooked again for 5minutes. After that, the jam is turned off and left for 12 hours for infusion. For the third time after a 5-minute digestion, the hot jam is placed in cans.

This is not just a treat, but also an excellent remedy for colds and coughs. Drying the fig is done in two ways: natural and artificial.

For drying, you need to use mature fruits,who themselves fell. They must be clean and complete. If the fruit needs to be washed, it should be done carefully, because the rind has a thin peel. Fruit is laid on a sieve and gently sprayed with water from a spray.

If the weather is rainy, the grid with fruits is removedin the room. Also, the fruit should be taken at night. Every 2 days, the figs are turned over to prevent deposition. After a week or one and a half fruits are podvyavyatsya and they can be removed from the lattice. Now the figs are slightly flattened, that is, the upper part must be pressed so that a dense disk forms. After this, the prepared fruits are strung onto a string and the nizank is placed under the canopy until completely dried. If the weather is not sunny, dry the figs will have to gas, but in this case the taste of dried fruits will turn out slightly different.

Not a very common way of harvestingfigs for the winter, but quite fast. Experts advise using a dark fig, pre-washed. Wet fruits are dried, then they are put into a bag, remove the air and put into the freezer.

  • 1 cup dried figs;
  • 1 glass of port;
  • 0.25 cups of balsamic vinegar;
  • on a teaspoon of orange and lemon zest;
  • a spoonful of sugar;
  • half a glass of crushed nuts;
  • salt, ground pepper.

Dried fig fruits are poured into a jar, poured inthere is also port, crushed zest. In this form, the billet is left in the refrigerator for a day. Then the liquid needs to be drained and add the rest of the ingredients according to the prescription, put on fire. When the pouring boils, put the figs in it. On a small fire, the mass is boiled for half an hour with the lid open. When the workpiece has cooled down, it is transferred to a clean jar and placed in the refrigerator for storage.

To make liqueur from figs0.8 liters of water, a kilogram of figs and sugar, a liter of alcohol. Fresh fig fruits are washed, then they must be suppressed and filled with water. In this state, the workpiece is left for 4 days. Next, the mass must be filtered and pressed. In the liquid, sugar is dissolved and alcohol is added. The billet is left to be infused for several days.

The filtered liquid is bottled and sent to storage in a cool, dark place.

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