GRAND RAPIDS, Mich. — 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.
The Canning Diva Diane Devereaux gives us great how to instructions for making your own ginger tea at home.
INGREDIENTS:
3- 4 ginger roots, roughly peeled and cut into 2-inch pieces
15 cups water
Makes approx 14 half-pints (8-ounce) jars
INSTRUCTIONS:
- 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.
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