Things You'll Need
Glass canning jar with a fitted lid and seal
Water bath canner
Ginger juice is traditionally used in Chinese cuisine as a marinade or flavoring in sauces. Its health benefits are frequently extolled and in recent years, some people have taken to drinking it straight in a single shot. However, since ginger juice is so potent, it is typically consumed in small amounts, making it important to preserve unused portions of the ginger juice. Ginger also has natural anti-bacterial properties that facilitate preservation and diminish the likelihood of contamination.
Canning Ginger Juice
Sanitize a glass jar by washing it in hot, soapy water, rinsing it and drying it. Since damaged glass will not retain an airtight seal, make sure the jar is free of chips and cracks.
Pre-treat the lid according to the jar manufacturer's instructions. For example, metal lids are typically equipped with a sealing compound that needs to be heated prior to use.
Fill the jar with the ginger juice, leaving a headspace of 1 1/2 inches.
Wipe the jar rim and screw threads using a sterile cloth.
Screw on the jar lid. Make sure it is firmly secured, but be careful not to fasten it too tightly. An overly tightened lid can prevent the jar from venting properly. Set the jar aside.
Fill the water bath canner half full with water. Place the water canner on the stove top and preheat the water to 140 degrees F. Use a pot thermometer to determine when the water has reached the right temperature, and adjust the burner heat accordingly to maintain the water at 140 degrees F.
Place the sealed jar of ginger juice on the rack of a water bath canner for 30 minutes. Make sure to maintain the water at 140 degrees F, and that the jar is covered in at least 1 inch of water.
Once the time has lapsed, carefully remove the jar and allow it to cool completely for about two hours. Avoid placing the jar on a cold surface, which could cause it to crack.
Inspect the cooled jar for a tight seal and wipe away any juice residue.
Store in a cool, dark place. Refrigeration is only necessary once the jar has been opened.
Freezing Ginger Juice
Pour the ginger juice into a clean glass jar or freezer container.
Seal the vessel, leaving 1 1/2 inches of headspace.
Place the jar in the freezer. Since ginger juice does not consist of 100-percent water, expect it to take longer to solidify. The jar can be stored in your freezer for up to six months.
Thaw when ready to use. Any juice that remains frozen can be returned to the freezer.
If you are making your own ginger juice for preservation, use only the freshest roots by selecting plump and firm ginger that’s free of bruises. Avoid using wrinkled ginger, which is likely dried out and old. Consider adding lemon juice to the ginger juice before you can or freeze it. Lemon juice is a natural preservative that can further extend the shelf life of preserved ginger juice. If you do not have a water bath canner, you can use a deep pot and lay an elevated cooling rack on the bottom.
Glass jars used for canning have been specially tempered to withstand extremes in temperature. Make sure that you are using containers that can tolerate both hot and cold.