Canning Pickled Jalapeno Peppers

It is fall harvest time!  Time to preserve those last bits of garden freshness.  I have a unique way that I can jalapeno peppers and I thought I would share it with y'all.  My pickled jalapeno peppers are sure to be a hit at your house.

Pickled?  Oh yes pickled!  We are actually going to make these peppers the same way I would make bread and butter pickles.  It gives them a slightly sweet flavor while still giving you that HOT punch.  They are amazing.  So gather up your peppers, jars, lids, and my secret weapon.  I use the Ball mix for bread and butter pickles.  All of your spices are in this one little pack.  There is no need to buy all of those different spices.  You will also need sugar and vinegar as per the instructions on the package.

Speaking of the instructions on the back of the package -- follow them!  Even if you are novice canner, the instructions will walk you through the process and you will have pretty jars of food before you know it.  Want to branch out beyond jalapeno peppers?  Get the Ball Blue Book for canning.  It should be available in the canning section of Walmart or your local store.  It is the canning and food preservation bible and will walk you through any fruit or vegetable.  Now back to our peppers.  Put your mix in a pot according to the directions on the back of the package.  It will look like this....

Add your jars to hot water to start getting warm.

Add your lids to hot water also.  Your lids should NOT boil at this stage!  They should only be in boiling water when they are on the jars.  (Or this is always what my elderly canning teachers told me.)

While everything is heating up, slice your jalapeno peppers.  Discard the stem ends.  Wear gloves PLEASE!  I cut them for my own use in food without gloves.  But something about doing this many always tears my hands up.  If you have a burning reaction on your skin to the peppers, soak your hand in vegetable oil for 30 - 45 minutes and that should at least alleviate the pain.  (Yes I have been there, done that.)

Pack your peppers in your jars TIGHT then add your liquid to the jars.  Be sure to leave 1/2 inch of head space at the top of your jar.  Then process your jars in boiling water that covers the top of them for 15 minutes.  Remove and in a little while you will hear that satisfying POP as your jars seal!

To fully enjoy these peppers, allow them to sit for 4 weeks before opening.  I know that is a long time to wait but they are worth it!  So are you canning anything this fall?  Trust me -- it is simple!  You can do it!  Any canning questions?  Feel free to leave me a comment and I will see if I can answer!

Thanks for stopping by!

Angie

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