Recipe: How to Dry Figs

I don't know anything about the variety of figs, sorry.
Here is how to dry them:

DRYING FIGS

In dry warm climates figs are allowed to partially dry on
the trees. Ripe figs dry in 12 to 20 hours in a dehydrator.
When properly dried they are pliable but not wet.
FREEZING FIGS

Whole or sliced
Select tree-ripened soft-ripe fruit. Make sure figs have
not become sour in the center. Sort, wash and cut off
stems. Peel if desired. Slice or leave whole.

Use one of the following packs:

Syrup pack
Use 50-percent syrup (1 cup water to 1 cup sugar). For a
better product, add 3/4 teaspoon ascorbic acid or 1/2 cup
lemon juice to each quart of syrup. Pack figs into
containers and cover with cold syrup, leaving 1/2 inch
headspace. Seal, label and freeze.

Unsweetened pack
Pack into containers, leaving 1/2 inch headspace. Cover
with water or not as desired. If water is used, ascorbic
acid may be added to retard darkening of light-colored
figs--3/4 teaspoon to each quart of water. Leave 1/2 inch
headspace. Seal, label and freeze.

Crushed
Prepare figs as directed for freezing whole or sliced.
Crush them coarsely.
With 1 quart (1 1/2 pounds) fruit, mix 2/3 cup sugar. For
a product of better quality, add 1/4 teaspoon ascorbic acid
to each quart of fruit. Pack figs into containers, leaving
1/2 inch headspace. Seal, label and freeze.
FIGS

QUANTITY: An average of 16 pounds is needed per canner
load of 7 quarts; an average of 11 pounds is needed per
canner load of 9 pints--an average of 2-1/2 pounds yields 1
quart.

QUALITY: Select firm, ripe, uncracked figs. The
mature color depends on the variety. Avoid overripe figs
with very soft flesh.

PROCEDURE: Wash figs thoroughly in clean water.
Drain. Do not peel or remove stems. Cover figs with water
and boil 2 minutes. Drain. Gently boil figs in light syrup
(5-3/4 cups water to 1-1/2 cups sugar for a load of 9 pints or 4 quarts, 9 cups water to 2-1/4 cups sugar for a load of 7 quarts) for 5 minutes. Add 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint to the jars; or add 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars. Fill hot jars with hot figs and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR FIGS
IN A BOILING-WATER CANNER
pints 45 minutes, quarts 50 minutes.