Ecco, una delle cose che vorrò provare a fare sarà il preserved ginger, che vedo spesso citato anche in ricette di conserve, come ingrediente.
Vado matta per lo zenzero e mi sa che ne farò una scorta, proponendomi però di acidificare opportunamente lo sciroppo in cui sarà conservato, tendendo conto del pH di sicurezza (inferiore a 4.6) visto che intendo processarlo nel mio pignattone Weck e tenerne una provvista in cantina. Al fresco ma non in frigo.
Qualcuno di voi ha già provato a farlo?
Copio di seguito questo articolo, trovato al link citato, che penso di utilizzare come base.
Clean and peel 1 pound of fresh ginger roots. The edge of a spoon works very well for this task, removing the papery skin easily without cutting into the flesh of the ginger. Cut the roots into 2-inch lengths and soak in enough cold water to cover overnight, then drain.
Place soaked ginger in a saucepan or stockpot with enough water to cover and bring to a boil. Drain. Repeat boiling process with fresh water three times, or until ginger is fork-tender. Older roots may require extra boiling time.
Make a simple syrup out of 1 pound of white sugar and 1 1/2 cups of water. Boil sugar and water together until a light golden syrup forms (approximately 20 minutes), then add the drained boiled ginger. Bring mixture back to a boil for 1 minute, then set ginger aside and allow to stand overnight at room temperature. Leaving the ginger to soak in the sugar syrup at room temperature allows the sugar to completely permeate the ginger, preserving and sweetening it. The flavor of the ginger also permeates the sugar syrup.
Store preserved ginger in any type of airtight storage container in the refrigerator, or canned in glass jars for pantry storage. To can the ginger, sterilize jars and lids, fill with ginger and syrup and process in boiling water until the lids form a seal. Store any jars that don’t seal properly in the refrigerator and use promptly. Properly canned ginger lasts about a year; refrigerated ginger lasts a couple of months or more.
Use this sweet treat as a delicious addition to all types of desserts and other dishes. The syrup makes a great topping for ice cream or cheesecake, and can be used in place of honey or maple syrup in any recipe. Preserved ginger and its syrup are also good served with strong cheeses like Stilton or Parmigiano-Reggiano. However, preserved ginger is very sweet and should not be used in recipes where fresh or powdered ginger is called for–the flavor is drastically different.