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| 1. | In 2-quart saucepan, heat (A) to boiling over high heat. Boil 5 minutes. Drain. Repeat boiling and draining 3 more times, removing ginger from pan after last draining. |
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| 2. | In same saucepan, heat (B) to boiling over high heat. Add ginger slices and return to boiling. Reduce heat to gently simmer ginger, stirring occasionally, until translucent (about 50 minutes). |
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| 3. | With slotted spoon, transfer ginger to wire rack placed over a tray. Let ginger stand until surface is dry to the touch. Shake ginger in bag contaioning (C) until coated. Store ginger in jar, or freezer for maximum life. |
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