Best 6 Canning Jalapenos Recipes

CANNING JALAPENO PEPPERS

Steps:

• Wash peppers.
• Cut into quarters, removing stems and seeds.
• Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.
• Remove from pot with slotted spoon.
• Pack into 1/4 litre (1/2 US pint) or 1/2 litre (1 US pint) jars.
• Leave 3 cm (1 inch) headspace.
• Add 1 1/2 teaspoons vinegar to each 1/4 litre (1/2 US pint) jar; 1 tablespoon vinegar to each 1/2 litre (1 US pint) jar.
• Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace of 3 cm (1 inch.)
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: either size jar 35 minutes.

CANNED JALAPENOS RECIPE

Steps:

• Wash canning jars and lids in hot soapy water or in the dishwasher before using. Wearing rubber gloves, clean the jalapenos by trimming off the stem end and cleaning out the seeds from the inside using a small paring knife. Insert the paring knife into the jalapeno and cut around the ribs so that the insides can be pulled out. Then tap the open end of the jalapeno on your work surface to remove the remaining seeds. You can leave some of the seeds in if you want hotter jalapenos but be careful because a few can make a big difference. Most of the heat is in the seeds. Once the seeds are removed, slice the jalapenos into rings and place in the jars; fill to about 1/2 inch of the top edge. Mix the brine solution in a saucepan and bring to a full boil. While the brine is cooking, place the lids into a small pan and cover completely with water. Heat until boiling and then turn down so they are just lightly boiling. Once the brine is boiling, pour over the jalapenos in the jars until they are completely covered. Do not fill more than 1/4 inch from the top edge of the jar. Immediately place the hot cover on the jar and seal firmly but not too tight. Allow jars to cool completely at room temperature and then store in a cool, dry and dark area. Make sure jars have sealed before storing. Store for up to a year. Note: You can use jars with screw on lids that have the rubber seal inside the lid or you can use actual canning lids and rings, both need to be boiled before using. Also, if you don't have 6 full pint jars of jalapenos to preserve at one time, you can adjust the brine amounts accordingly. I have made up quarter and half batches at times.

MEXICAN PICKLED JALAPENOS

Steps:

• Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
• Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
• Toss jalapenos, onion, and carrots together in a bowl.
• Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
• Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
• Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
• Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
• Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

PICKLED JALAPENOS

Steps:

• Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
• Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
• Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

CANDIED JALAPENO OR COWBOY CANDY

Steps:

• Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
• Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
• In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
• Add the pepper slices and simmer for exactly 4 minutes.
• Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
• Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
• *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or... In short, don't toss it out!
• Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
• When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
• Allow to mellow for at least two weeks, but preferably a month before eating. Or don't.

BREAD AND BUTTER JALAPENOS FOR CANNING

Steps:

• Cut off tops of jalapenos and seed if you wish to have a less spicy product. If not, cut into rings.
• Cut onions into strips.
• Soak veggies for about an hour and cold pack into jars.
• Combine remaining ingredients on stovetop and bring to boil.
• Pour into jars, leaving 1/4 inch headspace and cap.
• Process for 10 minutes in boiling water bath.