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Canning Ginger Tea Recipe
Ginger contains gingerol said to have powerful medicinal properties. Ginger is often used to treat nausea, reduce muscle pain and is an anti-inflammatory said to help fight the flu and common cold. It is important to have this delicious immune-boosting drink sitting on your pantry shelf, especially during cold and flu season.
Add a couple tablespoons to your hot green tea or drinking an ounce every day to help strengthen your digestive system and prevent heartburn. Feeling congested? Place a couple tablespoons in your hot whiskey toddy, or if you enjoy the concentrated flavor of ginger, heat a coffee mug full and serve with a lemon wedge; just be ready, this concentrated ginger tea is feisty!
Yield: About 14 half-pints (8-ounce) jars
3- 4 medium size ginger roots, roughly peeled and cut into 2-inch pieces
14 cups water
- Place prepped ginger root in a deep pot on the stove and cover with 14 cups of water. Bring to a boil. Reduce heat slightly to keep a low boil for 10 minutes, stirring occasionally. Remove from heat and cover with a tight fitting lid.
- Steep the ginger roots for at least 10 minutes or upwards of a half hour.
- Using tongs, remove pieces of ginger root and cut into smaller ½ inch pieces. Place one piece into each jar. Using a ladle, fill each jar with ginger water, leaving a ½ inch of headspace.
- Wipe each jar rim with a washcloth dipped in vinegar. Add a lid and ring to each jar and hand-tighten.
- Process in a pressure canner at 11 psi for 20 minutes. Be sure to follow your manufacture instructions for operating your pressure canner and know your elevation for required psi.
Diane, The Canning Diva®
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