365Caws is now in its 14th year of publication, and was originally intended to end after 365 days. It has sometimes been difficult for me to find new material, particularly during the winter months, but now as I enter my own twilight years, I cannot guarantee that I will be able to provide daily posts. It is my hope that along the way I may have inspired someone to a greater curiosity about the natural world. If so, I can rest, content in the knowledge that my work here has been done.
Monday, March 14, 2022
Stem Ginger On The Hoof
Day 152: It's arguably cheaper to buy stem ginger at the supermarket than it is to make your own, to say nothing of the labour involved, but the "gingery-ness" of the finished product will prove worth the effort. I'm doing a lot more Chinese cooking these days and am getting a little tired of trying to cut up crystallized ginger without taking off a fingertip in an effort to get the pieces fine enough. I can't really keep fresh roots on hand for grating, so I've decided to put up a few jars in syrup, one to use immediately and the others to be canned like jam or jelly by processing in a water-bath. I suspect there's one flaw in this course of action: it's going to be hard not to eat it for an after-dinner sweet!
Labels:
canning,
cooking,
ginger jar,
stem ginger
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