Peel green ginger roots and lay in cold water for 15 min., then boil, changing the water twice, until very tender. Drain ginger and weigh it before laying it in iced water. Allow 1 1/4 lb. of sugar to each lb. ginger. Wet each lb. sugar wih a cup of water and put the sugar and water into the preserving kettle. Boil and skim until the scum ceases to rise, then remove syrup from fire and set aside until cold. Wipe each piece of ginger and lay it in the cold syrup. Stand for 24 hrs., drain the ginger and reheat syrup. Take from fire again and when blood-warm put in the ginger. Leave it for two days. Then take out ginger roots at once. Now set aside for a week before draining the ginger once more. Boil syrup, drop in ginger and put in jars. Do not use for one month.
Wash ginger roots & boil gently until tender. Soak in cold water, changing water frequently. Make a syrup using 2 parts sugar to 1 part water. Pour syrup over ginger roots & let stand for 5 days. Pack into clean hot jars & fill jars with boiling syrup which has been boiled down until thick. Seal immediately. Add spices if desired.
Wash green ginger roots. Soak in cold water 1 hour. Boil 5 min. Change water. Repeat several times, depending upon whether a mild or strong flavored preserve is wanted. Boil ginger until tender, then put into cold water 1 hour. Drain & cook 5 min. in syrup made of 2 parts sugar to 1 part water. (Use 1 lb. sugar to 1 lb. ginger.) Let stand several hrs. Drain off & boil syrup 5 min. Pour over ginger. Let stand 2 days. Drain off syrup. Pack ginger into hot jars. Boil syrup until thick. Pour over ginger; seal at once.