New Year Greetings to all! I want to bottle/can my dumpling dipping
sauce: 1 qt vinegar, 1 qt soy sauce, a 3 in. knob of minced ginger, 1
head minced garlic, some red pepper flakes. Usually, i make a smaller
batch & just refrigerate it, but now i'd like to put it up. I've
searched Ball, USDA, UMN, & UGA to no avail. Does anyone know what
method I ought to be using? Hot Pack? Cold Pack? HWB? Pressure? all
replies & info greatly appreciated. regards, bobdrob