"Omelet" > wrote in message
news
> In article >,
> Blinky the Shark > wrote:
>
>> In here a while back, I picked up the idea of saving ginger in wine.
>>
>> I've had some in wine for months; I don't use it often. I looked at it
>> to day, and didn't know if would still be usable or not. Nothing
>> smelled bad. Nothing was walking or swimming around on or in it. It
>> wasn't as hard/crisp as fresh, but it wasn't mushy; it was perhaps as
>> crisp as fresh celery.
>>
>> I didn't taste it. Call me a wusspuss. I tossed it.
>>
>> Then I got to wondering.
>>
>> I pulled a piece out of the disposal, which I'd not spun yet.
>>
>> http://blinkynet.net/stuff/ginger.jpg
>>
>> Those aren't bug antennae.
>>
>> It looks like some of the fibers grew after the cut, which kinda
>> suprised me. I'd say "swelled from the immersion", but those fibers are
>> pretty long.
>>
>> Do y'all think it would've still been okay? I know, I know, the
>> differenece is two or three dollars. This is pretty much just
>> intellectual curiosity; I'm not gonna pull the rest out of the disposal
>> regardless of the concensus. How long have you stored ginger this
>> way?
>
> I've read thru the thread and agree with freezing it and have some
> frozen, but most of it I keep fresh in a small wicker basket in the
> 'frige for fresh grating.
>
> I've recently accidently stumbled on a great way to preserve and use
> Ginger root. Put it in the blender (peeled) with a small amount of
> liquid and puree it before freezing it. Break off the amount you need
> before thawing. I used to just grate the frozen stuff.
> --
> Peace, Om

I ran across a recipe for Ginger Preserves posted by Barb S. some time ago.
If y'all google that, you'll probably find it.
Edrena