Thursday, October 2, 2014

Canned Jalapenos

We have been doing a lot of canning recently.  We had a very successful garden this year and wanted to put everything to use that we possibly could.  Our family uses caned diced jalapenos a lot so canning diced jalapenos seemed like a good thing to try!  Then we could enjoy our awesome garden jalapenos all winter long!
As with other canning recipes, this recipe is a science and should not be altered because it would then not be known how well the final product would actually preserve.  Unless a recipe says you can change something...I never do while canning...just to be safe!
We have a water bath so that is the canning method we used.  It is extremely simple and you can get a quality but inexpensive water bath at Walmart or a local grocery store.

This recipe makes 8-10 half pint jars.

1 lb. jalapenos
2 C white vinegar (with 5% acidity - it should tell you right on the container)
2 C filtered water
2 TBSP pickling salt OR 4 TBSP kosher salt (we used kosher salt)
2 cloves garlic (optional)
1 TBSP whole black peppercorns (optional)
1 TBSP honey or white sugar (optional)

Prepare your jars by washing all of the jars and lids with warm soapy water.  Make sure you rinse them well.
Fill the water bath with enough water to cover the jars with 1" of water and bring the water to a simmer.
Lower the jars into the water.
Put the round threaded part of the lid aside.
Place the flat part of the lid in a boiling saucepan of water.
In a medium saucepan on medium heat, add the water, vinegar, salt, garlic, peppercorns, and homey.
Bring the brine to a boil and then reduce the heat just enough to keep it simmering.
Slice the jalapenos in 1/4" thick rings.
Place the jalapenos in the brine and bring the brine back up to a boil.
Use canning tongs and remove the jars from the water bath, leaving the all of the water in the bath.
Turn the heat under the canner back up to high.
Pour the jalapenos into the jars (using a canning funnel to prevent a mess) and leave a 1/2" of headspace at the top of the jars.
Run a skewer around the interior of the jar to dislodge any air bubbles.
Wipe the rims of the jars and put the lid on and screw the cap on hand turn tight.
Put the jars back in the water bath using the canning tongs.  There should be 1" of water covering the jars.
Bring the water to a full boil.
Allow the jars to process for 5 minutes.
Remove the jars with the canning tongs and place them vertically/upright on a towel or cooling rack.
Let the jars cool, undisturbed for a minimum of 12 hours.
The jars will seal when the lid "pops" or sucks in tightly.
Make sure to label the jar with the date it was canned and refrigerate jars after opening them.
Canned jalapenos will be good for up to one year.

This recipe is from

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