Most of my trees are in their third year.  While some varieties are under performing and will be replaced this winter, several are exceeding expectations.   So much so, that I am experimenting with sun drying figs for the first time.  Outside temps are above 100 degrees again today.

So for those of you that do this, I have a few questions.

1).  Do you slice them in half first?  My larger varieties are getting sliced, but many of the smaller ones...is this necessary?

2).  Do you prep them in any way?  I have read that some cut off the stems, and that some wash them first, and that some give them a brief salt water rinse in boiling water.
I would prefer to keep this simple.   As in....pick the fig, slice it in half (the big ones anyway), lay it out on the screen, and check it every few hours.
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So for those of you that have done this successfully...Do you see a problem with my method?   Any tips or recommendations?

Thanks

Dave, I have found that not drying them fast they mold and sour. Dwllnet built a solar air heater I guess you would call it to heat the air before it goes into the dehydrator. When he introduces himself and he can explain. He is with his kids on vacation. We are drying Celeste, they dry much faster if they are sliced but that is all we do.

It has always worked for me to slice them put in trays in the sun.  Bring them in at night or if rain.  In a few days they are delicious.

For me drying in the dehydrator seems to dry them out too much and they don't taste the same as under the sun. 

Some people use their oven for a unique taste or when making fig treats.

You need a screen on top & bottom to keep the flies off if you do it in the sun.

My sister uses her car parked in a sunny spot.  This way temperature is increased and flies etc can't get in.

Bob,

Hershell's and his brothers solar drier uses the sun to dry the figs but they are not exposed to the elements or to flies.  They are in a converted refrigerator that is inside his sugar shack and the suns heat is moved in to that fridgde......like I said in the other thread Hershell and his brother are Georgia MacGyver's.

So...do I need to slice the little ones?   I know they can be purchased dried and whole, but will this work using just the sun?

If you have the right sun strength it will work for sure, all that is needed is the intensity and duration with lower humidity, higher humidity would work too but you need constant air movement so mold and fungus don't take hold.  In turkey they put apricots on top of tin roofs to sun dry them (I believe they use other methods as well like racks etc).  I know of a cherry farmer who uses his greenhouse with supplemental heat to sun dry cherries, the heat is for at night when it gets too cold.

Thanks wills for explaining that. We do have a thermostat that turns the heat bulbs on if the temp is not maintained by the sun. I think Daniel said the air temp was 127 as it traveled to the dehydrator.

In AZ you'll have more issue with it being too hot in the sun than lacking dying power. I'd whack them in half and put skin side down. They'll be dry in a day or two this time of yr. Cover with cheese cloth, window screen, or agribon 19 row cover. I've used all and each worked.

They'll dry twice as fast in AZ as out east. No fancy equipment needed.

Here's an article I had saved from one of the sites I came across a while ago:

"How to Dry Fresh Figs

In the dry warm climates where figs are produced commercially, the figs are allowed to partially dry on the trees. To sun dry small quantities at home, wash the figs, cut away any imperfections and cut fruit in half lengthwise. Line the bottoms of well-ventilated boxes, wire racks or sheets of screening with a double layer of cheesecloth. Arrange a single layer of fruit in each so that pieces are not touching and set in full sun elevated several inches above the ground. Cover with tuille netting, tightly tucking the netting underneath the rack or screening to keep out insects.

If the nighttime temperature does not drop more than 20 degrees below the noontime temperature and the night air remains dry, racks may be left outdoors. Otherwise, it is advisable to dry figs indoors.

Turn the figs each morning. When the pieces are reduced in size and the skins are leathery, cut one open. If the inside is just slightly sticky, the figs should be heat-treated by placing in an oven at 110 to 115 degrees F for about 2 hours if they are to be stored for very long. Then, cool and place in airtight containers and store in a cool, dry place or place in tightly closed plastic bags and store in the freezer.

In more humid climates, oven drying is recommended. Wash the figs, cut away any imperfections and cut fruit in half lengthwise. Arrange a single layer of fruit on foil-lined baking sheets so that pieces are not touching and place in oven set at lowest temperature, 110-115 degrees F. Leaving oven door ajar and turning heat off and on to avoid heating figs above 135 degrees F keep figs in oven or dry at intervals turning them occasionally until they are reduced to about 1/4 their fresh weight. Cool and store immediately in airtight containers in a cool, dry place or place in plastic bags and store in the freezer.

When using a dehydrator, wash and cut the figs into 1/4-inch slices, discarding ends and any imperfections. Arrange on screens and place in dehydrator with the temperature set at 110-115 degrees F for 12 to 24hours, turning when dry enough not to tear and again before completely dry. Check dryness according to taste, but dry enough to prevent mold. When properly dried, figs are pliable but not wet, Cool before using or storing in airtight containers in a cool, dry place or in plastic bags in the freezer."

Here is a link to an LSU ag center publication with a lot of information on preserving and drying figs, and a few other recipes to boot...

http://www.lsuagcenter.com/NR/rdonlyres/69DF3014-F313-4784-AFEB-EAAC4125406E/61880/pub3018LouisianaFigsLOWRES.pdf

I would think that being in AZ, your summer time environment is about as good as it gets (well, maybe even better South of PHX) for fig drying.  You might experiment with leaving a few small figs whole and see how it works.

Just remember to bring 'em in if the monsoon hits :)

in new mexico they will dry on the tree. we get no rain that time of year n the humidity is super low.

try leaving some on the tree. then, just pick n rinse.

In AZ, they will dry inside the house no problem. I've got plenty of limes that get bone dry if not eaten within a couple days.

Ha Ha.  It is indeed monsoon season, eboone.

And I am laughing because we just got a little thunder shower, and may yet get some more tonight.   I saw (and heard) it comin, so I ran out and picked the figs that were semi-ripe and put them in the fridge, then took my drying figs into the garage.   (Might have better luck in there anyway).

Dave:

They won't dry nearly as fast in garage as out in full sun. I move mine in and out for rain or at night. Coons will eat all in one night or dump them on the ground. Greenhouse in background.

Here are my raisins drying on cookie trays and covered with Agribon 19. I cut the grapes in half since they were large and dry much faster that way.