Can I freeze figs for the winter?
In fresh form, the ripe figs are not subject to long-term storage. That is why, wanting to eat sweet and juicy fruits, you will have to learn how to prepare them for future use. Our article will help you in this.
Figs (fig tree, fig tree) are hardly possiblenot the oldest cultural plant on earth. It was his leaves, according to the Bible, that were the first "clothing" of Adam and Eve. Initially, this plant was grown in the gardens of Arabia, after which the fashion for it spread to other countries. In ancient Greece, for example, the fruits of this tree were part of the diet of athletes and philosophers. The fruit bearing season is not so great, so many ways of storing it have been invented.
Fruits figs twice - in July and September(the timing may differ slightly due to the variety or region of growth). Each time the collection is subject only to fully ripened fruit. The work is carried out manually, starting it in the morning, always in closed clothes. Such an immutable requirement is explained by the peculiarity of this plant - on the hairs that dot the leaves on the back side, under the action of the sun, a special substance is formed which strongly irritates the skin. Stack the harvest in a small container. Fresh figs are stored no longer than six hours, and preferably in a refrigerator or in a cool place - juicy pulp very quickly begins to deteriorate.
Hand-picked figs hang out in the open air under a canopy in the form of a kind of "beads", piercing the stems of each berry and stringing on a string.
Many people prefer to dry figs, having decomposed it intoflat surface and located in the open air in a sunny location. Berries are always laid out "eye" (a hole at the top of the berries) upward or cut them and fold the halves together.
There is also a "sweet" way, implyinguse of hot syrup. Every berry is dipped in it (literally for a few seconds), after which the figs are laid out on sieves or grates and dried over a gas or under the sun's rays.
This way of harvesting is not so popular - forfrost, judging by the reviews, dark figs are more suitable. It is pre-washed, dried, placed in bags, which are flattened, sealed and frozen.
- Sugar - 1.3 kg
- Water - 1.5 tbsp.
- Figs - 1 kg
- Citric acid - 0.5 tsp.
Pre-brew syrup, gently putthere is aged for 5 minutes in hot water figs and left for a day in a cool and dark place. After that, the syrup is drained, boiled, put again the berries and cooked on low heat until ready. Before the end of the process, citric acid is added to the jam. The finished product is poured into cans and sealed.
- Sugar - 7.5 tbsp.
- Figs - 1 kg
- Lemon juice - 0.5 tbsp.
- Liquid pectin - 150 ml
The figs are washed, crushed, mixed with sugar,stir well, bring to a boil on high heat and cook for another minute. Then the mixture is removed from the plate, pectin is added, mixed well, the foam is removed and spread into prepared cans. The product is sterilized (0.5 l - 7 minutes) and rolled up.
- Sugar - 700 g
- Lemon - 1 pc.
- Nuts without peel - 0.5 tbsp. (not necessary)
- Figs - 1 kg
Figs and lemon are washed and passed through a meat grinder(citrus is used together with the skin, but necessarily extract the bones). The mass is put in the hob, add sugar, crushed nuts, put on a weak fire, cook for 20-40 minutes (depending on the desired density), and then put into jars and cork. The product is well wrapped and allowed to cool.
Figs are released from the pedicels, washed, blanched (4-5 minutes), cooled in water, stacked in cans, poured hot syrup and sterilized (1 liter - 15 minutes).
- Alcohol - 300 ml
- Sugar - 400 g
- Figs - 0.5 kg
- Lemon juice
200 g of sugar is spread in a saucepan, addlemon juice and a small amount of water (ideally, it should only cover sugar). The syrup is cooked on low heat (until the grains dissolve), and after cooling add alcohol. The figs are washed, cut in half, put in jars, pour the remaining sugar (in equal portions), top up the syrup and close. The product is stored in the cold.
- Water - 0.5 l
- Figs - 15-16 pieces.
- Ginger - 2 tsp.
- Brown sugar - 2 tbsp.
- Lemon juice
The fig is sliced, poured with water, a quarter is cookedhours and remove. Then add sugar and a little water (leading to the original volume), cook until the whole grain is dissolved, put the ginger, lemon juice, mix and pour into the bottle. Store the syrup in a cool place.
- Dried figs - 1 tbsp.
- Port wine - 1 tbsp.
- Lemon and orange peel - 1 tsp.
- Balsamic vinegar - 0.25 tbsp.
- Sugar - 1-2 tablespoons.
- Crushed nuts - 0.5 tbsp.
- Ground pepper
Figs are put in a jar, they add port,add the zest and put in the refrigerator. After 24 hours, the liquid is drained, the remaining ingredients are added, the mixture is allowed to boil and the fig is dropped there. On low heat continue to cook for another 30 minutes (without closing the lid), allow to cool, transfer to a jar and sent to storage in a refrigerator.
- Dried blueberries - 15-20 pieces.
- Dry figs - 1 kg
- Water - 10 l
Filed and carefully washed figs cutinto pieces, put in an earthen vessel, pour warm water, add bilberries and close tightly. Ten days later, the wine is drained, filtered, bottled, sealed and allowed to stand for another month.
- Alcohol - 1 liter
- Sugar - 1 kg
- Figs - 1 kg
- Water - 800 ml
Fresh figs are washed, crushed, poured with water and givenstand for 4 days. Then the mass is filtered and pressed. Add alcohol and sugar to the resulting liquid, mix and leave for several days. Liquor is filtered, bottled and stored in a dark and cool place.
Figs are a true delicacy, both in fresh and in processed form. Be sure to prepare for future use these tender and very useful berries.
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