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How to Preserve Ginger

Wash and thoroughly scrape the rhizomes (or root stock); throw quickly into cold water to prevent discoloration. Cover with fresh cold water; bring to boiling point and drain. Cover again with boiling water and cook slowly until the ginger is tender; drain, this time saving the water to use for the flavouring of other preserves, or it may be put aside for a ginger extract. Weigh the ginger, and to each pound allow a pound of sugar and half a pint of boiling water. Put the sugar and water in a preserving-kettle; bring to boiling point and skim. Put in the ginger and cook slowly until each piece is perfectly transparent. The ginger may now be put away the same as other preserves, or drained free from the syrup, cut into thin slices and rolled in granulated sugar. The syrup may be used for flavouring preserves. -The New Home.