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Canning pickled ginger?

Posted by MissRumphius 4b (My Page) on
Sat, Sep 20, 14 at 13:03

I found some beautiful young, stem ginger at our local farmer's market today. I would like to pickle it to give as part of Christmas packages. However all the recipes I find call for refrigerating the pickle. None mention canning. The ratio is 2 lbs of young ginger packed in a brine of 2 t. salt, 3 cups rice or white vinegar and 2 cups of sugar. Could someone with more expertise than I say if that would be safe for canning? And is there any other reason (change in texture, perhaps?) that makes canning it a bad idea?
Or does anyone have other suggestions as to a good use for this? I thought of candying it. I still have some ginger jam left from last year.
Elaina


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RE: Canning pickled ginger?

  • Posted by malna NJ 5/6 (My Page) on
    Sat, Sep 20, 14 at 16:11

Check out this post from two years ago.

Here is a link that might be useful: Canning Pickled Ginger


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RE: Canning pickled ginger?

Malna - Thanks. That's a bit embarrassing though, since the old post was also mine and I had completely forgotten it. I find young ginger fascinating but I'm never quite sure what to do with it. I think I will candy this.
Elaina


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