Quote:
Originally Posted by Soliloquy
for the recipe! I've seen many people recommend that book. I should get it.
Fresh or dried ginger?
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I have always used dried ginger. It's less trouble to me, and it is easier to sprinkle on the rinds.
The copy of the Ball Blue Book that I have is my grandmother's.
You totally need the Blue Book. It is my go-to canning resource. I use it as a starting point for a lot of modifications and alternative recipes that I have made over the years.
Blessings,
Kelly