How to Preserve Ginger Juice

1. Refrigeration:

- Strain freshly extracted ginger juice to remove any pulp.

- Transfer the ginger juice into an airtight glass jar or bottle.

- Label the jar with the date of preparation and refrigerate it.

- Refrigerated ginger juice can typically last for up to a week or two.

2. Freezing:

- Prepare fresh ginger juice as described above.

- Pour the juice into ice cube trays, filling each compartment.

- Place the ice cube trays in the freezer and freeze until the juice cubes are solid.

- Once frozen, transfer the ginger juice cubes to a freezer-safe airtight container or bag.

- Frozen ginger juice cubes can last for several months.

- When ready to use, thaw the desired number of cubes at room temperature or add them directly to recipes.

3. Canning or Bottling:

- Follow the same steps as refrigerating the ginger juice.

- Instead of storing it in the refrigerator, prepare a hot water bath canner.

- Place the sealed glass jars or bottles of ginger juice into the canner, ensuring the water level covers the jars by at least 1 inch (2.5 cm).

- Bring the water to a boil and maintain a gentle boil for 10-15 minutes, adjusting for altitude.

- Carefully remove the jars or bottles from the canner using a jar lifter and let them cool completely on a wire rack or kitchen towel.

- Canned or bottled ginger juice stored in a cool, dark place can last for several months to a year.

4. Dehydration:

- Strain the freshly extracted ginger juice.

- Pour the juice into a dehydrator tray or spread it thinly onto parchment paper.

- Set the dehydrator to a low temperature (around 115°F/45°C) and let it run for several hours until the ginger juice turns into a powder.

- Store the dehydrated ginger juice powder in an airtight container in a cool, dry place.

- To use, mix the desired amount of powder with water to reconstitute the ginger juice.

Remember to always follow proper hygiene and safety practices when preserving or handling ginger juice.