I found some beautiful young, stem ginger at our local farmer's market today. I would like to pickle it to give as part of Christmas packages. However all the recipes I find call for refrigerating the pickle. None mention canning. The ratio is 2 lbs of young ginger packed in a brine of 2 t. salt, 3 cups rice or white vinegar and 2 cups of sugar. Could someone with more expertise than I say if that would be safe for canning? And is there any other reason (change in texture, perhaps?) that makes canning it a bad idea?
Or does anyone have other suggestions as to a good use for this? I thought of candying it. I still have some ginger jam left from last year.
Elaina