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Brian Mailman[_1_]

wrote:
> 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.

That could be a message from the universe that it's a sauce that's meant
to be used fresh (made as needed) and not "put up." This strikes me as
akin to asking "how do I can pickling brine?"

> Does anyone know what method I ought to be using? Hot Pack? Cold
> Pack? HWB? Pressure? all replies & info greatly appreciated.
> regards, bobdrob

Given the recipe you've posted, I'd say BWB (boiling water bath), but
you do realize that the garlic and ginger will be cooked, no matter what
you do, right?

btw, you might think of adding some star anise into the mix.

B/