If your garden is producing more jalapeños than you can use fresh, canning is a great way to preserve them for later. Jalapeño plants can produce an amazing number of peppers, and it doesn't take long before you have more than you know what to do with!
These canned jalapeño peppers are a handy pantry staple to have on hand throughout the year. Use them to add a little heat to nachos, tacos, chili, soups, casseroles, sandwiches, and so much more. Best of all, preserving a batch means none of those garden-fresh peppers have to go to waste.
INGREDIENTS
- 3 lbs Jalapeño Peppers
- 2 C Water
- 6 C 5% Distilled White Vinegar
- 2 Tbs Sea Salt or Canning Salt
DIRECTIONS
Thoroughly wash the peppers and chop into rings or mince peppers. To protect hands from burning pepper oils, wear disposable gloves and wash your hands thoroughly after handling the peppers.
In a medium pot, bring the vinegar, water, salt (and sugar, if adding) to a boil. Add the peppers to the vinegar mixture. Reduce heat and lightly boil for 5 minutes. (The peppers will change colors)
Pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ head space at the top of each jar.
Wipe rim. Center lid on jar. Screw band down until resistance is met, then
increase to fingertip-tight. Place jars in canner and bring to a boil and process for 10 minutes.
Yields 5 pints
NOTE: This recipe can be cut in half if you do not have enough peppers.
CANNING JALAPENO PEPPERS
INGREDIENTS
- 3 lbs Jalapeño Peppers
- 2 C Water
- 6 C 5% Distilled White Vinegar
- 2 Tbs Sea Salt or Canning Salt
INSTRUCTIONS
Thoroughly wash the peppers and chop into rings or mince peppers. To protect hands from burning pepper oils, wear disposable gloves and wash your hands thoroughly after handling the peppers.
In a medium pot, bring the vinegar, water, salt (and sugar, if adding) to a boil. Add the peppers to the vinegar mixture. Reduce heat and lightly boil for 5 minutes. (The peppers will change colors)
Pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ head space at the top of each jar.
Wipe rim. Center lid on jar. Screw band down until resistance is met, then
increase to fingertip-tight. Place jars in canner and bring to a boil and process for 10 minutes.
Yields 5 pints
NOTE: This recipe can be cut in half if you do not have enough peppers.