Recipe: Preserved Ginger

This is the only recipe I've come across for preserving fresh ginger. It doesn't say what you do once you put it in jars -- seems like you'd still need to refrigerate it or process it, but you may want to check with your local extension office to make sure, or check some other way. Also, have you tried using the jars of minced ginger you can buy right off the shelf? I usually just use fresh ginger in small amounts so find the jars handy, but also keep a root in the freezer. And it is also sold in a crystallized form.

Anyway . . . this is what I found . . .

PRESERVED GINGER

1/2 lb. ginger root, peeled
1/2 pint water
1/2 lb. sugar

Cut ginger root into size desired. Put all ingredients into a heavy saucepan. Cook until sugar dissolves and becomes thick and syrupy. Stir frequently to prevent mixture burning. Pour into small, clean jars.