For convenience in handling, wooden or paper trays are commonly used for
drying figs in the Western States. By their use the fruit can easily be
stacked and sheltered in wet weather. The trays are of various sizes,
but a small size, such as 2½ feet by 3½ feet, or 3½ feet by 4 feet, is
preferable, as when filled with fruit it can easily be handled by one
man, while a larger size requires two men. The drying ground should be a
clean space outside the orchard, where the trays may be exposed to the
uninterrupted rays of the sun. The figs require all the sunshine
obtainable, and the drying ground must therefore be free from the shade
of trees or buildings. The drying floor may consist simply of beds of
soil elevated a foot above the general level. A drying floor 4 feet wide
may be raised 8 inches additionally along one side. The slope toward the
sun thus given will insure greater heat. Trays may be placed on strips
of wood or scantlings supported by low sawhorses. The sawhorses should
be long enough to support two rows of trays abreast. Three scantlings or
strips will be required for each pair of sawhorses. They should be of
even lengths, as long as obtainable, and the middle one should be larger
than the outside ones; 2 by 4 inches for the middle one and 2 by 3
inches for the side scantlings will be found convenient sizes. The figs
should be placed singly on the tray, with their eyes all toward one
side, and this side of the tray should be slightly raised in order to
prevent the contents of very juicy figs from running out during the
process of drying. The raising of the trays is the most easily
accomplished by placing the 2 by 4 inch supporting strip in the middle
of the sawhorses and the 2 by 3 inch strips on either side. Immediately
after sulphuring, if that is practiced, or after dipping, the fruit
should be spread and the trays distributed on the racks where they will
have the full benefit of the hottest sun. This distribution of the trays
should be finished before noon each day to secure the best color of the
dried product.
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.