Directions:

• Prep: Sterilize the jars and prepare all lids, rings, and canner.
  
• In a medium saucepan combine all the teriyaki sauce ingredients (ginger, Liquid Aminos, brown sugar, vinegar, and lemon juice) and bring to a boil.
  
• Reduce the heat to low and scoop out 1/4 cup for thickening later. Continue to simmer the rest of the sauce for 20 minutes, partially covered.
  
• During the last few minutes of cooking add the Therm Flo to the reserved liquid and whisk together until lumps are gone. Slowly whisk the mixture into the simmering pot of teriyaki sauce and cook until slightly thickened.
  
• Ladle the hot teriyaki sauce into the prepared jars, leaving 1/4-inch headspace. Wipe clean rims and shut each jar finger tight, then place them into the canner (or large pot).
  
• Cover the jars with 2 inches of hot tap water and bring to a boil. Once the water comes to a boil set the timer for 20 minutes.
  
• Remove jars using a jar lifter and place them on a kitchen towel. Carefully twist each band tightly shut to ensure they seal, only don't press down on the lids. Cool for 12-24 hours on the towel before checking for seals.
  
• Label and store the jars in a cool dark place on the shelf.