Ginger has never really been something I’ve thought about very much. Occasionally, my dad would add some ground ginger to stir fry, or I’d use some in fall desserts. But the farmers near Durham have been showcasing mounds of baby ginger at their tables for the last few weeks, and my curiosity about this knobby little root grew with each table I passed.
And with fortuitous timing, I came across this recipe for ginger apple chutney. Combined with apples & onions, also plentiful at local markets, this seemed like a perfect opportunity to buy a chunk of ginger. The recipe wasn’t written as one for canning, but I suspected the acid content would be high enough for canning and checked with a deft canning blogger to be sure.