Canning Jalapenos

December 2, 2019

My garden wasn’t as great this year as I would’ve hoped but I did get a ton of jalapeno peppers! So one day in late September, my parents and I spent an afternoon canning them. They also have a garden so, between their peppers and mine, we had about thirteen jars. I really like how they turned out! Here is the recipe that we used.

Canned Jalapeno Recipe

1 1/2 pounds jalapeños peppers

3 1/2 cups white vinegar (MUST be 5% acidity)

1 cup water

1 tablespoon pickling salt, optional

Ball® Pickle Crisp or Mrs. Wages Xtra Crunch, optional

Steps by Step Instructions

Step 1: slice peppers

Wash peppers and cut off steams. Slice peppers into 1/4-inch thick rings. Wear gloves for this step to avoid burning your hands.

 

Step 2: heat jars

Place a rack into the bottom of a large pot. Fill pot with enough water to cover jars. Submerge jars in water. Bring water to a simmer, 180 degrees. Simmer jars for 10 minutes.

 

Step 3: prepare the brine

While the jars heat, combine vinegar, water, and salt in medium saucepan. Boil for five minutes.

 

Step 4: pack jars

Remove jars from the water. Pack the peppers into hot jars, leaving 1/2 inch headspace. Add 1/4 teaspoon Pickle Crisp to each jar, if desired.

 

Step 5: add brine

Ladle brine into jars, leaving 1/2 inch headspace. Using a wooden chopstick or soft rubber spatula, remove air bubbles. Measure headspace. Add more brine if needed.

 

Step 6: Apply lids

Wipe rim with clean, damp cloth (this makes it seal good). Place lid on jar. Screw on band to “fingertip tight.” You should feel some resistance but you don’t want to crank the band on too tight. 

 

Step 7: process jars

Lower jars into pot. Water should cover jars by 1 to 2-inches after all jars are in the pot. Cover the pot. Return water to a boil. Process for 10 minutes. (Start the timer once the water returns to a boil.) Be sure to maintain a rolling boil during the entire 10 minute processing time. When processing time completes, turn off the burner and remove lid. Wait 5 minutes before removing jars from the pot. Lift the jars out of the water straight. Avoid tipping the jars. Place hot jars on a towel-lined counter or wood cutting board. Allow jars to cool for 24 hours.

 

Step 8: check seals

Press the center of the lid. It should not move. Remove outer ring. Gently try to lift the lid off the jar. It should not move. Wipe jars. Label. If any jar didn’t seal, place into the refrigerator and enjoy within a week or so. 

 

Step 9: store

Place jars in a cool place out of direct sunlight. For best flavor, wait six weeks before enjoying the peppers. 

 

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