soy dipping sauce

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

[Only registered users can see links. ] wrote:

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?"


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/

On Thu, 03 Jan 2008 09:24:18 -0800, Brian Mailman wrote:


And toasted sesame oil.

-sw

thanks for your tasty advice, one and all. regards, bobdrob


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