Thursday, October 15, 2015


So we had a good jalapeno harvest this year.  That is one thing I usually grow well.  I love that it worked out perfect. When I started to can this year I looked and we were down to our last jar from last year!  Awesome... So here is how I do it.


First gather all your peppers.  Now I use this same recipe to pickle all my peppers.  I have jalapenos and some red sweet peppers this year and I just mixed them all together.  I like having jars with both spicy and not so spice peppers. 
I like mine to be in rings so I slice them up.  Or if you want whole peppers just cut a slit in each side.
Next sterilize all your jars and lids. 
For our pickling solution you will need to mix 10 cups white vinegar, 1/4 cup sugar and 2 cups water. Bring to a boil and simmer about 10 minutes. 
Now that everything's ready fill your jars with peppers.  I use whatever size I feel like.  Usually pints and quarts as we go though peppers quite a bit. 
   Ok so I can't pour and take a steady picture at the same time but you get the idea.  Pour your hot pickling solution over the peppers leaving 1/4" head space. 
Run a spatula or knife around the jar to remove air bubbles.  Put the lids on and process in boiling water bath for 10 minutes. (or longer if you live above 1000 feet altitude. Click Here)
And Voila....
You now have canned jalapenos!
I've used this recipe for years and I've read more of them and had one that called for soaking the peppers in a salt brine for 12 hours first. This is supposed to keep the peppers crunchy and help retain the color.  I've done it both ways and I couldn't tell the difference between the jars that had been soaked and ones that weren't so I stopped doing this step altogether. 
Happy canning!!

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