First off.. share the recipe you have please. That can help the rest of us figure out what you have going on. What the recipe calls for, what "small jar" means... And do you mean you want to make a big jar of fridge ginger, or maybe a few small jars of fridge ginger.. or do you mean you are looking for a canned pickled ginger? How much ginger are you looking to pickle up- how much do you use up?

Second, here's a nice GW link about canning pickled ginger- http://forums.gardenweb.com/discussions/1963601/canning-pickled-ginger

You might also want to try searching within this topic, and the cooking area for pickled ginger to see what comes up.

I was going to link you to the same discussion beesneeds did. You'll see it is a quality issue not a safety issue as all the recipes call for straight vinegar brine (diluted vinegar recipes wouldn't be considered safe because of the pH). But the resulting quality is poor compared to fridge stored small amounts or dehydrated.

The link in the thread linked above to instructions on the sbcanning website are the best ones I am aware of.

Dave

Thanks for the answers, I think from reading about this some more I'll just stick with the fridge method. I love that stuff and shouldn't have much trouble getting it used! I've got a pot of ginger growing, just got to wait for it to get mature enough to harvest.