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

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/

Brian Mailman wrote:
> btw, you might think of adding some star anise into the mix.

I like to add thinly sliced green onions and sesame oil.
The local Thai/Chinese restaurant I go to adds chopped corriander (cilantro).

If you want to cut your time down, you could infuse the garlic and ginger
in the vinegar. I don't think it would need to be processed in any way.

Other variations:

Fish sauce.
An anchovy filet.
Chopping the garlic and or ginger.
Whorchestshire sauce. (pardon the spelling)

Lots of variations on type of vinegar and soy sauce.

I prefer to use white wine vinegar and wheat free soy sauce.

Geoff.

--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
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thanks for your tasty advice, one and all. regards, bobdrob


> wrote in message
...
> 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