Everyone I know reports the same thing I've seen---canning lids are extremely hard to come by. This is a case of lids plus rings at a store in southern Illinois. This is better than nothing but somewhat frustrating to someone who already owns a giant pile of lids. And even this much can be hard to find. I bought a case of jars in August just to get the lids. Canning is a great activity at any time, particularly so now. But this is one example of continuing supply chain issues. Even if you can get 90 percent of what you want, one missing item can bring your plans to a screeching halt.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
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