> I'd like to preserve Ginger without using sugar.
> I know I can use sugar to preserve ginger, but being diabetic I'm
> trying to get away from using sugar for preserving as much as
> possible. Since I want to use the ginger in soups and other asian
> style dishes' I don't think it needs sugar, so I'm thinking Vodka
> since I have some sitting around.
You probably can but will that be any healthier for you than sugar?
Alcohol converts to sugar in the body if I remember correctly.
> now, I tried preserving ginger in Honey a few years ago, and that
> didn't work so well since the natural juices in the ginger diluted the
> honey to such an extent that it molded. I don't want that to happen
> to this batch so How do I know if I've used enough vodka?
I have preserved fresh ginger by slicing it, putting it onto a bun pan
and freezing it. Then I bag it and keep it in the freezer.
> If I peel and slice the ginger, put it in a jar and add enough to
> cover would it be enough, or should I figure it by weight? HOW do I
> do this? is it just by guess and by golly? thanks everybody, I
> appreciate any help. kitty
Anything I've ever preserved in booze was done by guess and by golly.
All of that being said, I'm also diabetic, Type II, in my sixteenth year
on insulin. I buy crystallized ginger, aka ginger preserved in sugar, by
the six-pound can on eBay and keep it in the pantry. I make a very nice
ginger and nut bread for the ladies at our church with both diced
crystallized ginger and powdered ginger in it. I also eat it with no
more ill effects than any other carbohydrate I eat in my daily plan. Of
course your mileage may vary by how brittle a diabetic you are. Good
luck with any of it.
Father Inquisitor, HOSSPOJ