Ginger
Pete
it. I put some in a air tight bag an put it in the freezer. Thanks for
your info.
Melba's Jammin'
"Pete" <pstea...@atlanticbb.net> wrote:
Hi, Pete -
I've never done it myself but seem to think I've heard of it. I did a
Google search using this search string: how to freeze ginger; the first
bunch of hits indicate that it can be done, though there may be some
sogginess on thawing (makes perfect sense that there would be). I'm
seeing a 3-month limit recommended for the frozen ginger.
I think people also store it (not sure of how long) in sherry wine in
the fridge. You get a nice cooking sherry out of that deal, too, for
Asian-style cookery.
Good luck.
-Barb (who only buys about 3" at a time)
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!
The Joneses
The Joy of Pickling has a coupla recipes for pickled ginger. It is a very light
flavored pickle made with sliced ginger and is good with sushi (son says it is a
palate cleanser). How do ya'll get it to grow so well? I think our mountain air
is too dry and hot, mine has never done well. I've made apple ginger jelly as
well, but it doesn't take a lot. Ginger can be added to peach jam for an elegant
touch, about 2 tablespoons in the batch. And any number of relishes and chutneys
use fresh ginger.
The ginger in sherry thing works pretty well, but marsala might be nice too. Or
a light brandy?
Edrena
Reg
I keep it several ways.
Store it peeled and sliced in a jar covered in Sherry, refrigerated.
You also get flavored Sherry out of it. Keeps up to 3 months.
Vac packed in the freezer. Keeps up to 12 months.
I know it can be pickled too, but I've never tried it.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
Pete
big pot with regular soil. They say you can't do it cause they spray them
with something to stop them from growing but it worked for me. This also
worked with the garlic I got from there. I have garlic planted in a pot for
next spring right now. I have had it (ginger) for 3 years now, dig it up
when the tops die down in the fall, take what I want and put the rest back
into the pot. It even came up with a beautiful flower this year. I keep it
on my back deck in the summer and fall until before the frost hits and then
bring it into the kitchen. I keep it right inside my sliding glass door
during the winter. BTW, the flower gave such a beautiful scent in the
house. I also raise bonsai and have lemon and lime trees which blossom
every so often and who needs air fresheners! Anyway, up to this year I
only got enough of a harvest to use what I wanted. Kept what I didn't use
in the fridge veggie freshen drawer. I've eaten the ginger in sherry and it
is really awesome. I do love sushi! Never thought of making my own but
will have to try it. I kept 2 of the hands out of the freezer so I can use
them. This year however, the harvest was so much I had 4 hands left over.
That is on top of the 3 I put back into the pot for next year. I live in
south central PA.
"The Joneses" <famj...@swbell.net> wrote in message
news:43BD60B0...@swbell.net...
George Shirley
stomach aches. Recipes are on the web, involves lots of sugar.
George
George Shirley
> I just put a piece that I had bought at the local Giant supermarket into a
> big pot with regular soil. They say you can't do it cause they spray them
> with something to stop them from growing but it worked for me. This also
> worked with the garlic I got from there. I have garlic planted in a pot for
> next spring right now. I have had it (ginger) for 3 years now, dig it up
> when the tops die down in the fall, take what I want and put the rest back
> into the pot. It even came up with a beautiful flower this year. I keep it
> on my back deck in the summer and fall until before the frost hits and then
> bring it into the kitchen. I keep it right inside my sliding glass door
> during the winter. BTW, the flower gave such a beautiful scent in the
> house. I also raise bonsai and have lemon and lime trees which blossom
> every so often and who needs air fresheners! Anyway, up to this year I
> only got enough of a harvest to use what I wanted. Kept what I didn't use
> in the fridge veggie freshen drawer. I've eaten the ginger in sherry and it
> is really awesome. I do love sushi! Never thought of making my own but
> will have to try it. I kept 2 of the hands out of the freezer so I can use
> them. This year however, the harvest was so much I had 4 hands left over.
> That is on top of the 3 I put back into the pot for next year. I live in
> south central PA.
>
I grew my own ginger, started the same way you did with grocery store
hand, for several years. We don't use that much of so gave up and let it
die back one chilly winter. (It was planted in the ground)
I also grow decorative gingers: Hidden Ginger, Butterfly ginger, and
variegated ginger. Mostly for the scent of the flowers as the plants
aren't really that attractive. I guess you could say that ginger grows
readily here in SW Louisiana. Good luck with yours.
George
The Joneses
Bravo, George, forgot about the candied ginger, here's a discussion I've posted
many times and a candied ginger jelly that Mother Superior posted some time ago:
I keep my ginger in mason jars in the freezer.
This makes about 1.5 pint of sliced candied ginger.
Edrena
I just made the below recipe. The candied ginger (I made slices)
is tender and gingery-hot. The directions are right on, but I
allowed ginger slices to dry several hours in dehydrator (they
will still be tacky) as shaking wet ginger in jar of sugar gave
me a great pile of wet sugar. It's great stuff tho - the leftover
sugar and sirup are wonderful. Started another batch tonite in
already used sirup, adding 1 more cup sugar. [Would have been better
to use fresh syrup mix. And thinner slices 1/4" rather than 3/8"
is better. The thicker ones are too strong] Wonder how a sprinkle
of that sugar would taste in my evening expresso? [Awful, tea is
better] Thanks "maxine in ri".
Edrena
Actually, I think it came from Ann Hilguss on a mailing list. I
just posted it, probably forgetting to give proper credit. My bad.
maxine in ri
1 lb fresh ginger
2 cups water
2 cups sugar
1/4 cup light corn syrup
Crockpot or slowcooker
more sugar for coating
Peel and slice the ginger. I like 1/4" dice which are great for baking
and nibbling. Mix sugar, water and corn syrup and heat in crockpot
on high until dissolved. Add ginger, and reduce heat to simmer for
24 hours, til syrup is a golden brown. Allow to cool in syrup, then
drain, reserving syrup for pancakes, ice cream, or your other
favorite syrup uses. Toss the ginger in sugar until well coated, and
store in an airtight jar. I have the excess sugar in there with it, and
periodically use it to spice up my morning muesli. This recipe
produces crystalized ginger with a real kick, since you do not boil
and toss the water several times before simmering in the syrup.
Ginger Preserves
No vinegar, but here's one. I haven't made it in years.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh gingerroot
2 cups sugar
Water
1/2 tsp. cream of tartar
Peel gingerroots and cut into bite-size pieces. Soak peeled ginger in
cold water to cover for 1 hour. Drain and cover with fresh cold water.
Bring to a boil and cook for 5 minutes. Drain, cover with fresh cold
water, and boil again for 5 minutes or until tender. Drain and reserve.
Combine sugar and 1 cup water and cook, uncovered, for 5 minutes or
until thick. Add gingerroot and cream of tartar. Bring to a boil and
boil for 2 minutes. Place in sterilized jars, seal, and store in a cool
place. (I water bathed for probably 10-15 minutes.) Makes three 6-oz.
jars.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1552 Calories; 0g Fat (0%
calories from fat); 0g Protein; 401g Carbohydrate; 0mg Cholesterol; 5mg
Sodium
Food Exchanges: 26 Fruit; 27 Other Carbohydrates
NOTES : Made for K Bachman, 1994
Puester
>
>> In article <11rqhdv...@corp.supernews.com>,
>> "Pete" <pstea...@atlanticbb.net> wrote:
>>
>>
>>> Got a big crop of ginger this year and was wondering what I can do to
>>> keep it. I put some in a air tight bag an put it in the freezer.
>>> Thanks for your info.
>
> You can also candy the stuff and keep it in a sealed jar, wonderful for
> stomach aches. Recipes are on the web, involves lots of sugar.
>
> George
>
There was a delicious recipe posted either here or rec.food.cooking
for candied ginger made overnight in a crockpot. Peeled and chopped,
the ginger was slow simmered in sugar and water, drained (the syrup
is delicious, too) dried slightly, then tossed with granulated sugar.
It's as good or better than any commercial candied ginger I've ever had.
This thread makes me want to buy ginger to plant and extra to candy.
I agree that a ginger flower has a heavenly smell.
gloria p
Brian Mailman
>
> There was a delicious recipe posted either here or rec.food.cooking
> for candied ginger made overnight in a crockpot. Peeled and chopped,
> the ginger was slow simmered in sugar and water, drained (the syrup
> is delicious, too) dried slightly, then tossed with granulated sugar.
I've seen that one too--I thought I had it on my site. I believe the
poster was Maxine Wolfson. Here's the one I do have, though...
http://www.jewishfood-list.com/recipes/candy/gingercrystal01.html
B/
Dianna Visek
Thanks, Dianna
On Thu, 5 Jan 2006 14:43:13 -0500, "Pete" <pstea...@atlanticbb.net>
wrote:
>I just put a piece that I had bought at the local Giant supermarket into a
>big pot with regular soil. They say you can't do it cause they spray them
>with something to stop them from growing but it worked for me. This also
>worked with the garlic I got from there. I have garlic planted in a pot for
>next spring right now. I have had it (ginger) for 3 years now, dig it up
>when the tops die down in the fall, take what I want and put the rest back
>into the pot. It even came up with a beautiful flower this year. I keep it
>on my back deck in the summer and fall until before the frost hits and then
>bring it into the kitchen. I keep it right inside my sliding glass door
>during the winter. BTW, the flower gave such a beautiful scent in the
>house. I also raise bonsai and have lemon and lime trees which blossom
>every so often and who needs air fresheners! Anyway, up to this year I
>only got enough of a harvest to use what I wanted. Kept what I didn't use
>in the fridge veggie freshen drawer. I've eaten the ginger in sherry and it
>is really awesome. I do love sushi! Never thought of making my own but
>will have to try it. I kept 2 of the hands out of the freezer so I can use
>them. This year however, the harvest was so much I had 4 hands left over.
>That is on top of the 3 I put back into the pot for next year. I live in
>south central PA.
_______________________________________________
To reply, please remove "fluff" from my address.
Deb
"Pete" <pstea...@atlanticbb.net> wrote in message
news:11rqhdv...@corp.supernews.com...
> Got a big crop of ginger this year and was wondering what I can do to keep
> it. I put some in a air tight bag an put it in the freezer. Thanks for
> your info.
>
>
I've read the recipe for the candied ginger boiled in sugar water, but my
'lazy' way works fine too. The ginger stays crisper than the cooked method,
and maybe a little stronger, so it might not be for you.
I slice the ginger into about 1/4" rounds, heat some honey until thin and
pour it over the ginger. As long as the ginger is under the honey it
doesn't mold or spoil. After a couple of weeks the honey is infused with
ginger.
I use the ginger in vegetable stir fry, the honey in tea.
If I have a cold or upset stomach, I eat a slice or two straight from the
jar.
Add more honey or ginger as needed.
Deb
--
If *I* ran the world, we'd all face different challenges! ;>
Pete
least 6 PM. It is watered daily.
"Dianna Visek" <divise...@yahoo.com> wrote in message
news:ggsrr1tv9oeiuuiae...@4ax.com...
Melba's Jammin'
George Shirley <gsh...@bellsouth.net> wrote:
> Melba's Jammin' wrote:
> > In article <11rqhdv...@corp.supernews.com>,
> > "Pete" <pstea...@atlanticbb.net> wrote:
> >
> >
> >>Got a big crop of ginger this year and was wondering what I can do to keep
> >>it. I put some in a air tight bag an put it in the freezer. Thanks for
> >>your info.
(snip)
> >
> > Good luck.
> > -Barb (who only buys about 3" at a time)
> You can also candy the stuff and keep it in a sealed jar, wonderful for
> stomach aches. Recipes are on the web, involves lots of sugar.
>
> George
I didn't post this because I wasn't thinking of anything other than
keeping the plain stuff plain. Your mention of candied, though, made me
think of this. I've posted it before. Wish I knew where I picked it
up. :-/ I haven't made it in years. (See note with it.)
* Exported from MasterCook Mac *
Ginger Preserves
Recipe By : posted again to rec.food.preserving by Barb Schaller,
1-6-2006
Serving Size : 1 Preparation Time :0:00
Categories : Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh gingerroot
2 cups sugar
Water
1/2 tsp. cream of tartar
Peel gingerroots and cut into bite-size pieces. Soak peeled ginger in
cold water to cover for 1 hour. Drain and cover with fresh cold water.
Bring to a boil and cook for 5 minutes. Drain, cover with fresh cold
water, and boil again for 5 minutes or until tender. Drain and reserve.
Combine sugar and 1 cup water and cook, uncovered, for 5 minutes or
until thick. Add gingerroot and cream of tartar. Bring to a boil and
boil for 2 minutes. Place in sterilized jars, seal, and store in a cool
place. (I water bathed for probably 10-15 minutes.) Makes three 6-oz.
jars.
- - - - - - - - - - - - - - - - - -
NOTES : Made for Karen Bachman, 1994; never gave them to her.
_____
Melba's Jammin'
Pete, this is from an old Farm Journal book -- it also supports freezing.
"Wash, dry, wrap, label and store fresh ginger roots in the freezer.
All I need do when a Chinese-style recipe calls for ginger is to grate
the frozen root."
George Shirley
shade or partial shade. I grow them on the east side of the house and
they only get sun from about 1000 to 1200. They do very well with that
much.
I can't find the URL for a website where the guy is a ginger expert. He
answered my question as to the edibility of Butterfly ginger (NO!) when
no one else seemed to know. I found him by doing a Google search on ginger.
George
Puester
> Puester wrote:
>
>>
>> There was a delicious recipe posted either here or rec.food.cooking
>> for candied ginger made overnight in a crockpot.
>
> I've seen that one too--I thought I had it on my site. I believe the
> poster was Maxine Wolfson. Here's the one I do have, though...
> http://www.jewishfood-list.com/recipes/candy/gingercrystal01.html
>
> B/
I found it in my recipes folder, from 2003 (sorry, no attribution):
Candied Ginger
1 lb fresh ginger
2 cups water
2 cups sugar
1/4 cup light corn syrup
Crockpot or slowcooker
more sugar for coating
Peel and slice the ginger. I like 1/4" dice which are great for
baking and nibbling. Mix sugar, water and corn syrup and heat in
crockpot on high until dissolved. Add ginger, and reduce heat to simmer
for 24 hours, til syrup is a golden brown. Allow to cool in syrup, then
drain, reserving syrup for pancakes, ice cream, or your other
favorite syrup uses. Toss the ginger in sugar until well coated, and
store in an airtight jar. I have the excess sugar in there with it,
and periodically use it to spice up my morning muesli. This recipe
produces crystalized ginger with a real kick, since you do not boil
and toss the water several times before simmering in the syrup.
Note: I have made this once and it was delicious. Be aware it will
make your whole house smell strongly spicy the entire time it's cooking.
gloria p
Brian Mailman
(snip)
Great.... I don't have a crockpot (horrors)... wonder if a dutch oven at
225 would work?
I like the idea of the kick.... my folks come from east of the "sugar
line" in the Old Country and we prefer hotter/sour than sweet.
B/
Melba's Jammin'
"Deb" <d...@somewhere.net> wrote:
> doesn't mold or spoil. After a couple of weeks the honey is infused with
> ginger.
>
> I use the ginger in vegetable stir fry, the honey in tea.
>
> If I have a cold or upset stomach, I eat a slice or two straight from the
> jar.
>
> Add more honey or ginger as needed.
>
> Deb
Hah! Good on you, Deb! Humor me here: Do you rinse the honey off
before using the gingerf to stir fry.
Deb
> > doesn't mold or spoil. After a couple of weeks the honey is infused
with
> > ginger.
> >
> > I use the ginger in vegetable stir fry, the honey in tea.
> >
> > If I have a cold or upset stomach, I eat a slice or two straight from
the
> > jar.
> >
> > Add more honey or ginger as needed.
> >
> > Deb
>
> Hah! Good on you, Deb! Humor me here: Do you rinse the honey off
> before using the gingerf to stir fry.
> --
> http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!
Nope - never gave it a thought, Probably would be neater to chop if I did
though. ;>
Melba's Jammin'
Brian Mailman <bmai...@sfo.invalid> wrote:
How about like fruit butter -- baked low and slow? (Or is that what you
mean? I never put my dutch oven in the oven,. :-)
Brian Mailman
> In article <11ruffu...@news.supernews.com>,
> Brian Mailman <bmai...@sfo.invalid> wrote:
>
>> Puester wrote:
>>
>> (snip)
>>
>> Great.... I don't have a crockpot (horrors)... wonder if a dutch oven at
>> 225 would work?
>>
>> I like the idea of the kick.... my folks come from east of the "sugar
>> line" in the Old Country and we prefer hotter/sour than sweet.
> How about like fruit butter -- baked low and slow? (Or is that what you
> mean?
Yep.
> I never put my dutch oven in the oven,. :-)
Except for no legs/tripod mine is a true cast iron dutch oven and I like
the way the sides/top conduct the heat evenly on overnight stews and
braises or if I'm making "huevos haminados" (hamin is Arabic for
'hidden' or 'buried')
http://www.jewishfood-list.com/recipes/appetizer/huevoshaminados03.html
B/