The figs must be turned twice a day at first and once a day in the later stages of drying. The turning requires much work and expense, as it can be done well only by hand labor. An inferior product may be turned by placing an empty tray face downward upon a filled one and inverting them, leaving the fruit on the new tray. To produce the best grade of dried fruit, the figs should not touch one another on the trays during the process of drying. During the turning, all inferior figs, such as those that ferment and puff up, should be culled out and used for vinegar. Figs which show a slight froth at the eye are turning sour and should be removed.
Covering the figs must not be neglected, if a choice article of dried fruit is to be produced. If white figs are left out over night uncovered, they will be discolored. Rain and dew are very damaging and the fruit should be protected from them. This is best accomplished, in California, by stacking the trays one on top of another when rain is expected. The top and sides of the stacks should then be protected with empty trays. If permanent drying beds of gravel and cement are made, a mechanical device for covering the trays with a horizontal canvas curtain can be used, and in this way they can easily be covered every night.
DEGREE OF DRYNESS.
It is very important that drying cease when the figs have reached the proper stage for packing. They must on no account be overdried nor should they be removed from the trays too soon. The proper degree of dryness can be detected by pressing the figs between the thumb and finger. They should be soft and pliable, with the contents distinctly pulpy, and when squeezed the fig should not resume its former shape, but remain pressed. It should be plastic, not elastic nor dry. Underdried figs will spoil in packing, while overdried ones are hard, leathery, and worthless as food or delicacy. The trays must be gone over every day and the properly dried figs taken off, the spoiled ones being removed at the same time. The time required for drying varies from four to sixteen days. Drying within six or seven days yields the best quality of product.
SWEATING AND EQUALIZING.
Dried figs are greatly benefited by being sweated or equalized as regards moisture. This is accomplished by placing them in sweat boxes holding 75 pounds or more. The boxes are stacked up one across another in such a way as to insure a free circulation of air. This is to prevent the sour fermentation, which would spoil the figs. The room where the sweat boxes are stored should be closed and the walls should preferably be of brick. Daily examination of the contents of the boxes should be made, so that any inclination of the fruit to ferment and heat may be detected. In a few days an improvement in the texture of the figs will be noticed, the overdried ones having attracted moisture from those that were underdried and all having become more pliable.
ARTIFICIAL DRYING.
Where figs can not be dried in the open air, evaporators or driers, heated artificially, may be used to advantage, just as in the drying and curing of raisins. Large driers are expensive and are beyond the reach of many growers, but small driers, holding a ton of fruit, may be built cheaply. It may be safely stated, however, that localities where artificial drying is necessary are not suited to the most profitable production of commercial figs, as any extra handling will greatly increase the cost of the product. Where a very superior article is produced the occasional use of the drier may be profitable, in order to save a crop that would otherwise be injured by inclement weather.
PACKING.
The method of packing dried figs and the kind of package used should vary according to the quality of the finished product. They should be packed in order to prevent drying out, as well as to make them present an attractive appearance. It pays to pack the best grades well, for good packing always enhances the value of fruit.