BWB canning recipe sub (ground ginger for grated ginger root)?
I have all the ingredients pulled for a chutney, except for ginger root. I am planning to can this after work tonight, but I don't want to do it if it is unsafe. Anyway, the recipe calls for 1 tsp of grated ginger root. My family never uses that. We use ground ginger in pumpkin recipes, so I have that on hand.
The recipe calls for 1 tsp of grated ginger root, in a recipe that makes 64 oz. I figure the substitution shouldn't make a big difference. Am I correct?