I'm looking to make preserved stem ginger in syrup, like Ginger People's brand. I've done a google search and found a few recipes but they differ. I want to can it so I can have jars on hand. Thanks FoodPicklers!
I was intrigued by your question and started doing research and am left with a few questions. Do you mean using the acutal stems of ginger or the root? Now I want to can ginger root, not pickle it and not make candied ginger. So question back to you - could you share the recipes you googled?
Also can you share what appeals to you about Ginger People's brand?
You can "candy" them in syrup in the following way. Peel the ginger and cut it into similar sized pieces of about an inch. Make a light syrup-- 1 liter water, half a kilo sugar-- and bring the pieces of ginger to a boil in the syrup. Allow to cool. Repeat this about twice a day for a week or so, until the syrup achieves the consistency you want and the pieces of ginger have become almost tranluscent. It des take some time, but not much attention, and the results are delicious!
I mean using the root of ginger; I'm not sure why its called stem ginger since it isn't the stem at all but rather candied root in a sweet syrup. A couple of years ago I found a jar of Ginger People's brand at TJ Maxx and have been looking for it or another brand since, but haven't been able to find any, so I thought I should give making it myself a try. Here's a site I found that listed a couple of different recipes:
Hope this helps and if you give it a whirl, let me know.
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