Wow...I forgot I even started this thread back in 2008. Now that I have a few years of successful fig growing under my belt, I can honestly say that this Garden-Web "Fig Forum", and the "Figs4Fun" Forum have the most up-to-date information covering all aspects of fig growing. You just do a search for the specific subject, and you will be able to read many postings regarding the information that you seek. Both forums cover, culture, pruning, fertilizing, varietal information, sources, etc. Growing fig trees is not hard, and basic, good cultural practices will bring you to within 98% of your goal. Common sense, and a little research will take care of the other 2%. For those growers in cooler areas, I urge you to read and understand how to keep your fig trees alive from season to season. This is one specific area of fig culture that causes the most grief for many growers. The Fig Forums are the single best sources for all your fig growing information. They are living textbooks, and new chapters are written, amended, and corrected, everyday. Forget the books. My thoughts. Frank

Hi, we have made jam and jellys with our fig crop yearly with excellent results, however when small quantities are available we've found the cook and freeze method produces excellent results with little effort, no prep, easy cleanup. All that's required are: Dozen, more or less figs, stems on. 1 cup of water, 1/2 cup sugar, more or less depending on number of figs. 1 qt. sauce pan, Zip lock freezer bag. Put all in sauce pan, heat to a boil, stirring occasionally, turn off, let cool. Pour all into Ziplock bag, close and put in freezer. To eat, dump all into a small bowl let defrost, eat and drink. Figs and vanilla icecream, Yummy! Enjoy your crop year round, we do.

I'll try to explain my reasoning better. The Easy to Preserve recipe for fruit puree has the disclaimer for the specific fruits, including figs that clearly says "There are no home canning recommendations available for purees of these products." Yes it does say that, in that one location. It also states that same claim in the USDA Guidelines. Both poorly worded as I maintain the qualifier should have been included in the statement. It lists "figs, tomatoes, canaloupe and other melons, papaya, ripe mango or coconut." However we all know that isn't literally true. We all know that tomatoes may be pureed and canned as we all make tomato sauce. We all know that there are approved acidified recipes for ripe mangoes including the Mango Sauce recipe that calls for 5 1/2 cups of mango puree. We know there are jam and preserves recipes for both pureed tomatoes and pureed figs. right? We all make them and instructions for doing them are NCHFP provided. So clearly there are recommendations available for canning purees of these foods when they are properly acidified. The USDA Guidelines goes on to say (likely in this book somewhere as well) that "these foods, when properly acidified, may be canned and may be processed in a BWB. FIGS USDA Guide to Canning Fruits (p. 2-14) Important: All home-canned Figs must be acidified before canning in a boiling water canner to make them safe from the microorganism that causes botulism. It adds the same warning to all the foods listed above (except coconut milk) which would directly contradict the comment on page 39 in So Easy to Preserve if we take it literally. So yes you may can tomato puree, fig puree (just as the Ball book lists), mango puree, papaya puree, even melon puree when those foods are first properly acidified. Ok? Dave

Thanks, Lee. It's always nice to find out that someone finds value in the things we write. One would assume a nursery wouldn't over water their plants. In most cases, plants in nuresries WON'T be over-watered for a couple of reasons. One of those is that they are good at noticing signs that illustrate a group of plants need fopr water, or for just establishing an appropriate schedule on which to water. The second reason has to do with the fact that the plants often rest on the ground. When the pot is in direct contact with the ground, or if roots grow from the pot into the ground or through a ground cover cloth under the pots, the earth acts as a giant wick to pull excess water from the soil. If you use a soil that is capable of supporting 3-4" of perched water and you set it directly on dry ground, the perched water will disappear within minutes due to the wicking action of the earth. .... to clarify. Water when the skewer/dowel comes out free of dirt/dry looking? Yes, that's right. If you were checking daily or twice daily to get a 'feel' for how often to water, the ideal time to water would be the first time the tell comes out dry. IOW, you want to wait until just before the plant might experience drought stress before you water. With some species of ficus (like benjamina), you can clearly see or feel when the youngest leaves are just starting to lose turgidity. If you wait until then and pay attention to the interval since last watering, you can often establish an appropriate rhythm that should keep you out of trouble re over-watering. Do you have to use a new dowel every time? If you're actually using a dowel, you can cut a 4' piece in half & sharpen all 4 ends. If you're using a skewer, they're cheap, so why not use a fresh one after each moist pot you discover. Or, if you wipe the end off with a rag and wave it in the air between tests, it usually dries down enough that you can test a lot of plants with just the 4 ends from the single rod you cut in half. How much water do I flush it with? I usually suggest at least 10x the volume of the pot the plant is in; and if you err, it's better to err on the generous side and use more than 10x. How often do you do it? I use a soil that I can flush at will, and I DO flush every time I water. If you're limited to supplying small amounts of water to prevent soils from staying soggy for long periods, a thorough flush every 4-6 weeks is good. What do I use as the wick? Anything cotton? Cotton rots quickly. I prefer strands of rayon. You can buy a rayon mop head and pull it apart, or buy a man made rayon chamois and cut it in strips. Too, the nylon string ties used to tie onion or citrus bags closed very often work very well for drainage wicks (but not watering wicks). I have some of those that are 12-15 years old & still working great. Not all are created equal though, so discard those that don't work well. And do you tape it on the side of the planter out of the effluent. I meant to talk to you about the effluent. Your pot should be raised so it's above the effluent that collects in the saucer, or via other means, the effluent should have no pathway back into the soil. Reason: It doesn't make sense to flush salts from the soil only to leave a pathway right back to where they came from because the pot is sitting in the effluent. Here's how I do wicks: That covers how I do it before the planting is established. If the pot supports an established planting, I simply fold the wick over the end of a straight slot screwdriver and push it into the soil far enough that the short end is all the way into the soil. That holds it pretty securely initially and as roots grow around and into the wick, even more so. Is foliage pro 9-3-6 still your go to fertilizer? Yes. I might add a little extra K for some plants (tomato and hibiscus), but I basically use it for everything. I completely avoid any high-P fertilizers in containers. I consider a fertilizer to be high in P if the middle number (P) is equal to or larger than the first number (N). ..... it seems I will loose a bunch of leaves off the bottom. Is it ever possible to get that growth back? Yes. Once a leaf is shed, no new leaf will form in its place, but above the scar where a shed leaf was attached, there are dormant buds that can be stimulated to grow. The methods of activating these latent buds could easily fill a chapter in a book, so I won't elaborate. Back-budding will naturally occur if you can get the plant outdoors in full sun and plenty of air movement, fertilize it in what's called the luxury range, and make sure the root system is healthy and has plenty of room to run. You can artificially stimulate back-budding low on the trunk by notching or pruning the plant back hard. The hard pruning is especially effective when working with healthy plants at the peak of their food-making/photosynthesizing ability, which, where you live would be in June. Father's Day or the summer solstice are the easiest markers to remember. You mentioned the kids and learning. When I was a youngster, I went to a 1-room little red brick schoolhouse that had K-8 in the one room. Obviously, it was hard for the teacher to spend as much time with each student as they needed, so most of the time I read World Book Encyclopedia and anything I could get my hands on about animals or science. I only wish that the world of plant science would have got its hooks into me at a very young age. I hope your kids find something they love to do, no matter what it is, and have the opportunity to follow that calling. Al