Four day process for three half pints plus a little extra.
- Peel and matchstick the ginger. This is a hateful task. Soak the ginger in ice water overnight.
- The next day, drain the ginger and put it in a small saucepan. Cover with cold water. Bring to a boil, then pour off the water, cover with cold water and bring to a boil again. Strain off the water one more time, then cover with cold water and bring it to a boil one more time. Strain off the water and set the ginger aside.
- In a 3 quart heavy saucepan, bring the sugar and water to a boil.
Add the ginger, and let it steep in the sugar syrup overnight.
- The next day, strain out the ginger and bring the syrup to a boil. Add back the ginger and let it steep again for twelve hours, or the next day.
- Once again, strain out the ginger and bring the syrup to a boil. Add back the ginger and let it steep again for twelve hours, or the next day.
- The final day, make sure you have your sterilized jars, canning pot filled with water, and all that jazz set up.
- Bring the ginger and syrup to 220°F, using tongs, pack the ginger into jars, then divide the syrup.
Clean the top of the jars carefully, place the lids, tighten the rings, and process for 10 minutes.
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