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One day while wandering about an oriental shop I discovered a little jar of preserved ginger stem which I took home to try. It proved to be most delicious and my family clamored for more, but the price was prohibitive. Nevertheless, the taste lingered until fall when I was canning some rather tasteless pears and the idea of gingered pears possessed me. In the woods I dug wild ginger root, washed and scraped it and cut it into quarter-inch pieces. These I cooked in the regular preserving syrup until it was thoroly flavored, then poured in the pears which had been cut in eighths, cooking and canning in the usual way.
The Iowa Homemaker: Vol. 3
, Article 18.
Available at: https://lib.dr.iastate.edu/homemaker/vol3/iss7/18