First ripe fruit this year,Nero 600m Breba,off 3 year old fig in pot
vasile F S
4 years ago
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dieseler
4 years agovasile F S
4 years agoRelated Discussions
Memoirs of a First Year Urban Orchardist
Comments (10)Below is a link to the squirrel trap. I did not mean to take credit for the trap, and I haven't even built one yet, but it seems like it would work rather effectively. I like it because it is the most inconspicuous one I have ever seen, which is a major selling point for me, living right next door to two families. trapping and drowning them seems like a quick way to get the ASPCA called on me, and relocating them seems like a major hassle, also seems safe for neighborhood cats. Yes, I meant PINE BARK. Thanks for the comment, I will edit accordingly. No, I water them with the hose. I had a drip line set up for about a day until I realized I put it on the blueberries to, and the way I coiled it around the plants, I had to remove the whole line to get it off the blueberries. Also, watering with the hose, by hand gives me an extra excuse to examine them without looking like a weirdo staring at his plants all day :) Brady, funny you posted that link, I saw that before and was planning on doing something similar to that but now that I need to keep the branchwork of the trees higher up, to allow sunlight/airflow to the bushes below, I am going with an elevated espalier form. This tree seems like a trouper though, so I think I can afford to experiment with it a bit. Here is a link that might be useful: squirrel trap...See MoreWhat were the best figs in a bad year?
Comments (10)Martin that is a great looking 'orchard' (Is orchard the right word for fig trees?). If I can figure out how to make sure that they are watered every day I will try that. My Latarrula started in a container but I couldn't get to it every day to water so it dropped its figs. Last year I planted it in ground but with the bad weather I didnt get any this year either and they are supposed to be good here. I use tanglefoot for my grapes and cherries and it works very well to keep ants away. Wild forager, 70 figs is better than I have ever had from in-ground fig trees yet altho my Petite negri probably had that many that did not ripen this year. Pauly22 That give me some hope. I do use the pinching method already so will use it for the DK too. One thing I am wondering about is how to keep it small but it's only 2 years old now so it's not too much or a worry yet. This is my first try as a bush-type instead of single-stem tree. I did prune my trees a bit this Spring and I am wondering if having to grow from non-apical buds slowed them down some. Maybe next Spring I'll forget the pruning until they reach the 6 leaf stage then pinch. Daniel...See MoreMaking my first Fig Jam.......could use some guidance?!?!
Comments (3)The boiling water process is very necessary for the safety of jams and jelly. It helps to kill off any bacteria that may be left in a jar, or lid. The lids are never boiled prior to placing on the hot filled jars, so they could carry a possible bad thing if they were not heat treated by the boiling water batch. The amount of sugar and REGULAR pectin is VERY critical and can cause a poor set if the sugar isn't sufficient enough or the pectin isnt enough or is too old. I would suggest using the Pomona pectin as its much more stable, and can give very reliable results without any concern about the sugar. Its especially useful for those who have never made jellies or jams before, and need 100% positive results. The lemon juice mentioned, doesn't state the amount either, so there, you could add enough to taste. With pleanty of added acid like BOTTLED lemon juice or citric acid, the product can usually keep for well over a month in the fridge, once opened. If you have a lot more figs than the 4 cups, you could also make a larger batch with Pomona pectin as it will set with the added calcium as opposed to sugar. LOTS of sugar in a jelly or jam will help keep it from spoiling once its opened and refrigerated. Figs, usuaully have a lot of natural sugar, so they are needing an acid to enhance their flavor as well as safety. The canning jar size would be 8 ounce. I use pints for my stuff when using Pomona and have put up about 15 pints of jelly using a whole box of the Pomona pectin. I use a 10 minute BWB for pints. Fig jam is quite simple, and you have found a decent and basic recipe. For me, it would be some fig squares I would make from my brown turkey figs. This year, all my figs were lost due to my long stay in the hospital, and the tree getting too dry in its big pot....See MoreSome Ripe Ronde De Bordeaux Figs
Comments (14)I have four plants of this variety growing in pots as they are all less than a year old started from a batch of cuttings. I left one fig on the largest one to see if it would ripen. It is the size of a large cherry now and we have about one more month of high temperatures. Do you think it can ripen to the point that it will taste sweet?...See Morehoosierbanana
4 years agohoosierbanana
4 years agovasile F S
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4 years agohoosierbanana
4 years agolast modified: 4 years agobluemoonlight
4 years ago
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vasile F SOriginal Author