The first step in packing is the dipping of the dried fruit, and this
must be done whether the figs are packed cheaply or expensively. The
dipping, which must be done just before packing, causes the figs to
become soft and pliable, equalizes moisture, and improves the skin and
its color. Perforated buckets holding 5 gallons of dried figs are
suitable vessels for holding the figs during the dipping. A kettle
arranged for heating water and large enough to permit the immersion of
the bucket of figs should be provided. In this kettle sea water or brine
made of one-fourth pound of coarse salt to a gallon of water should be
heated to the boiling point. The bucket of figs should then be immersed
in this boiling brine for a few seconds and emptied on to wire screens
to drain. While draining, the figs should be covered with a cloth or
otherwise kept dark. The fruit should be packed on the same day that it
is dipped. The best grade of white figs, or very soft figs of any grade,
should only be dipped in _cold_ salt water, just before packing. The
salt water is never washed off, and the salt that remains does not in
the least injure the figs, but, on the contrary, improves their quality.