I sent this one on to Mobile Michael, and the cc never posted here. I
actually got to eat a coupla figs from my new fig tree. Very small, not too
aromatic, but very sweet.
So here goes:
From: _The Joy of Pickling_; by Ziedrich, Linda, Harvard Common Press, c.
1998
Pickled Figs [kinda long method - read it all first! E.]
yield: 8 pints
1 gallon (approx 5 1/4 lbs) ripe but firm fits
5 cups sugar
2 quarts water
3 cups cider vinegar
2 3-inch cinnamon sticks
1 tablespoon whole cloves
1 tablespoon whole allspice

1. Put the figs into a bowl, and cover them with boiling water [not the
measured water.E.]. Let them stand until they are cold, then drain them.
2. In a nonreactive pot, heat and stir 3 cups of the sugar and 2 quarts of
water until the sugar has dissolved. Add the figs, bring the mixture to a
boil, and reduce the heat. Simmer the figs 30 minutes.
3. Add the remaining sugar, the vinegar, and the spices tied in a spice bag
or scrap of cheesecloth. Simmer the figs until they are translucent, about
20 minutes.
Remove the pot from the heat, and cover it. Let it stand 12 to 24 hours.
4. Return the pot to the stove, and bring the contents to a simmer. Pack the
hot figs and liquid into pint or quart mason jars, leaving 1/2 inch
headspace. Close the jars with hot 2-piece caps. To ensure a good seal,
process the jars for 15 minutes in a boiling-water bath.
5. Store the cooled jars in a cool, dry, dark place

Hi Edrena- Have you tried this yet?
It sounds unique and tasty, and some years I have a lot of figs (Brown
Turkey) that I wonder what to do with.

The thing that would stop me here is the sugar amount. When you divide 5
cups into 8 pints you have 5 Tablespoons sugar per pint, that seems to be
rather a lot - 'specially when I guess a pint would only hold at most, 10
figs after cooking. I'd rather reduce the sugar than use a substitute.

Is there enough vinegar in this that the sugar isn't an important safety
feature (like in jams - jellies). Do you suppose one could cut it down
without a problem?

Deb
--
In Oregon, the pacific northWET. NWF habitat #32964


"The Joneses" wrote in message
. net...
I sent this one on to Mobile Michael, and the cc never posted here. I
actually got to eat a coupla figs from my new fig tree. Very small, not too
aromatic, but very sweet.
So here goes:
From: _The Joy of Pickling_; by Ziedrich, Linda, Harvard Common Press, c.
1998
Pickled Figs [kinda long method - read it all first! E.]
yield: 8 pints
1 gallon (approx 5 1/4 lbs) ripe but firm fits
5 cups sugar
2 quarts water
3 cups cider vinegar
2 3-inch cinnamon sticks
1 tablespoon whole cloves
1 tablespoon whole allspice

1. Put the figs into a bowl, and cover them with boiling water [not the
measured water.E.]. Let them stand until they are cold, then drain them.
2. In a nonreactive pot, heat and stir 3 cups of the sugar and 2 quarts of
water until the sugar has dissolved. Add the figs, bring the mixture to a
boil, and reduce the heat. Simmer the figs 30 minutes.
3. Add the remaining sugar, the vinegar, and the spices tied in a spice
bag
or scrap of cheesecloth. Simmer the figs until they are translucent, about
20 minutes.
Remove the pot from the heat, and cover it. Let it stand 12 to 24 hours.
4. Return the pot to the stove, and bring the contents to a simmer. Pack
the
hot figs and liquid into pint or quart mason jars, leaving 1/2 inch
headspace. Close the jars with hot 2-piece caps. To ensure a good seal,
process the jars for 15 minutes in a boiling-water bath.
5. Store the cooled jars in a cool, dry, dark place

Deb wrote:

Is there enough vinegar in this that the sugar isn't an important safety
feature (like in jams - jellies). Do you suppose one could cut it down
without a problem?

Sugar is "safety feature," certainly, but in jams and jellies that's not
just what it does.

There's a 3-way handshake going on between the acid, sugar, and pectin.
If one of those components is too high or too low, the product will
not set.

As you point out, setting isn't a priority of pickles, usually. Acid is
paramount. Look like enough vinegar to my eye. My rule of thumb is to
use my tongue; if a mixture tastes sour, the pH is going to below 4.6
(4.6pH). So usually, you can reduce sugar called for, IF you like a
balance more to the sour.

THAT SAID, however, it looks like the process here is to candy the figs
before pickling. In that case, if this is a tested recipe, you can't
cut down on the sugar or you won't get the texture you're seeking (or
that the author deems optimal).

B/

Brian Mailman wrote in
:

Deb wrote:

Is there enough vinegar in this that the sugar isn't an important
safety feature (like in jams - jellies). Do you suppose one could
cut it down without a problem?


As you point out, setting isn't a priority of pickles, usually. Acid
is paramount. Look like enough vinegar to my eye. My rule of thumb
is to use my tongue; if a mixture tastes sour, the pH is going to
below 4.6 (4.6pH). So usually, you can reduce sugar called for, IF
you like a balance more to the sour.

THAT SAID, however, it looks like the process here is to candy the
figs before pickling. In that case, if this is a tested recipe, you
can't cut down on the sugar or you won't get the texture you're
seeking (or that the author deems optimal).

B/


I question whethter this is very acidic. The recipe adds 3 cups (of 6%
acidity) vinegar to 2 QUARTS of water. Let's see, 2 quarts=4 pints=8
cups. This the 6% acidity is reduced to (3/11)*6%, which is just over
1.5% acidity. That does not imply, to me at least, that the preserving
is being done with the acid. Does someone see something wrong with my
logic?

"ScubaPix" wrote in message
. 102...
Brian Mailman wrote in
:

Deb wrote:

Is there enough vinegar in this that the sugar isn't an important
safety feature (like in jams - jellies). Do you suppose one could
cut it down without a problem?


As you point out, setting isn't a priority of pickles, usually. Acid
is paramount. Look like enough vinegar to my eye. My rule of thumb
is to use my tongue; if a mixture tastes sour, the pH is going to
below 4.6 (4.6pH). So usually, you can reduce sugar called for, IF
you like a balance more to the sour.

THAT SAID, however, it looks like the process here is to candy the
figs before pickling. In that case, if this is a tested recipe, you
can't cut down on the sugar or you won't get the texture you're
seeking (or that the author deems optimal).

B/


I question whethter this is very acidic. The recipe adds 3 cups (of 6%
acidity) vinegar to 2 QUARTS of water. Let's see, 2 quarts=4 pints=8
cups. This the 6% acidity is reduced to (3/11)*6%, which is just over
1.5% acidity. That does not imply, to me at least, that the preserving
is being done with the acid. Does someone see something wrong with my
logic?

I felt much the same. This seemed to be a balanced sort of recipe that I
wouldn't fool with. THAT said, a person could pickle in a standard solution
of 1 part vinegar (at least, if not more) to 1 part water. I'd probably use
cider vinegar for the sweet-ish taste. Then salt and sugar (and *lots* of
other things) become flavorings and the sugar could reasonably be subbed
out. But I dunno what sort of texture that would result. The result I had
from this recipe was a sort of soft and mushy fruit anyway, so what's the
diff? And it was deadly sweet.
m2cw
Edrena

ScubaPix wrote:
Brian Mailman wrote in
:


As you point out, setting isn't a priority of pickles, usually. Acid
is paramount. Look like enough vinegar to my eye....

I question whethter this is very acidic. The recipe adds 3 cups (of 6%
acidity) vinegar to 2 QUARTS of water.

Erf. I didn't see that for some reason.

B/

Somehow I read it differently too.

Thanks for all the feedback. I guess I'll keep looking for some other way
to use the figs.

Deb
--
In Oregon, the pacific northWET. NWF habitat #32964


"Brian Mailman" wrote in message
...
ScubaPix wrote:
Brian Mailman wrote in
:

As you point out, setting isn't a priority of pickles, usually. Acid
is paramount. Look like enough vinegar to my eye....

I question whethter this is very acidic. The recipe adds 3 cups (of 6%
acidity) vinegar to 2 QUARTS of water.

Erf. I didn't see that for some reason.

B/

Deb wrote:
Somehow I read it differently too.

Thanks for all the feedback. I guess I'll keep looking for some other way
to use the figs.

Something you might want to do while they're fresh is add a bit of lemon
juice to whipping cream and let it sit for a few hours (or buttermilk
and let sit overnight). After it's "set up," cut the figs in quarters
from stem almost to blossom end and put good dollop of the cream to it.

I still maintain the best way to deal with the quantity you described is
to dry them.

B/

"Brian Mailman" wrote in message
...
Deb wrote:
Somehow I read it differently too.

Thanks for all the feedback. I guess I'll keep looking for some other
way to use the figs.

Something you might want to do while they're fresh is add a bit of lemon
juice to whipping cream and let it sit for a few hours (or buttermilk and
let sit overnight). After it's "set up," cut the figs in quarters from
stem almost to blossom end and put good dollop of the cream to it.

I still maintain the best way to deal with the quantity you described is
to dry them.

B/

I know you wanted to reduce the sugar level, but one could also store them
in wine or liquor. We've had threads on this subject if you are interested.
Edrena

Wine storage sounds good to me, but too many in the family are AA members,
so that would really mess up the holidays. ;

I like Brian's clabbered cream idea, so will Pops.

I guess I'll try canning some this year. Yes, I know USDA suggests adding
ascorbic acid or lemon juice to figs when canning. I'll also try again to
dry them. Problem is, they don't come out like the commercial ones that
some are used to. I don't want to use the sulpher or whatever is used
commercially.

I really need to come up with an original bar cookie kinda like fig newton's
that could become a family favorite that everyone begs for. ;

Deb
--
In Oregon, the pacific northWET. NWF habitat #32964


"The Joneses" wrote in message
t...
"Brian Mailman" wrote in message
...
Deb wrote:
Somehow I read it differently too.

Thanks for all the feedback. I guess I'll keep looking for some other
way to use the figs.

Something you might want to do while they're fresh is add a bit of lemon
juice to whipping cream and let it sit for a few hours (or buttermilk and
let sit overnight). After it's "set up," cut the figs in quarters from
stem almost to blossom end and put good dollop of the cream to it.

I still maintain the best way to deal with the quantity you described is
to dry them.

B/

I know you wanted to reduce the sugar level, but one could also store them
in wine or liquor. We've had threads on this subject if you are
interested.
Edrena

Deb wrote:
Wine storage sounds good to me, but too many in the family are AA members,
so that would really mess up the holidays. ;

I like Brian's clabbered cream idea, so will Pops.

I guess I'll try canning some this year. Yes, I know USDA suggests adding
ascorbic acid or lemon juice to figs when canning. I'll also try again to
dry them. Problem is, they don't come out like the commercial ones that
some are used to. I don't want to use the sulpher or whatever is used
commercially.

I really need to come up with an original bar cookie kinda like fig newton's
that could become a family favorite that everyone begs for. ;

Deb

Do a Google for the Oracoke fig cake recipe. That has become our
favorite. Instead of making it in a bundt pan I make it in a 9X13
rectangular pan and slice them into sorta bars. Calls for fig preserves
and fresh figs but I have made it with only fresh and only fig preserves
and it's still good. I don't put the toasted pecans in it because some
family members don't like nuts.

George

Deb wrote:
Wine storage sounds good to me, but too many in the family are AA members,
so that would really mess up the holidays. ;

I like Brian's clabbered cream idea, so will Pops.



I really need to come up with an original bar cookie kinda like fig newton's
that could become a family favorite that everyone begs for. ;

Newton, Massachusetts, so newtons.... I've got one on my site, but it
does call for .... drumroll dried figs...
http://www.jewishfood-list.com/recip...shonfig01.html

Go back to Recipes and type in (without the quotes) "figs NOT index" for
all the fig recipes.

B/

Thanks George & Brian, I'll look up recipes as per your suggestions and let
you know how the family reacts. ; We have too many members who think the
trees are merely sources of shade.

Any experience drying the Brown Turkeys? They are usually pretty big.
Would you blanch them in a light syrup first?

And a correction to my post below - [stupid post haunted me for 24 hours
until it appeared - did I say it wrong - yep]:
Figs need to be acidified with lemon juice or citric acid to be safe for
BWB. I know y'all knew what I meant, but just in case some newbie was
reading, I'd hate to get them confused.

Deb
--
In Oregon, the pacific northWET. NWF habitat #32964

Deb wrote:

Thanks George & Brian, I'll look up recipes as per your suggestions and let
you know how the family reacts. ; We have too many members who think the
trees are merely sources of shade.

Any experience drying the Brown Turkeys? They are usually pretty big.
Would you blanch them in a light syrup first?

And a correction to my post below - [stupid post haunted me for 24 hours
until it appeared - did I say it wrong - yep]:
Figs need to be acidified with lemon juice or citric acid to be safe for
BWB. I know y'all knew what I meant, but just in case some newbie was
reading, I'd hate to get them confused.

Deb
Can't help on the Brown Turkey, our tree is a Celeste, small, sweet
figs. Miz Anne likes to put up the fig preserves with lemon slices in
each jar as the acidifier, I like them that way too but being lazy I
usually use lemon juice from our lemon tree.

George