Canned Candied Jalapeños
Processing method: Water Bathing
Processing time:Process for 10 minutes (Pints), 15 minutes for Quarts, (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- 3 pounds fresh firm, jalapeno peppers, washed
- 2 cups cider vinegar
- 6 cups white granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Put on some gloves and remove the stems of the jalapeños. Slice the jalapeños to ⅛ - ¼ inch uniform rings then set aside.
- In a large pot, mix cider vinegar, white sugar, turmeric, celery seeds, garlic, and cayenne pepper. Bring the mixture to a boil. Reduce the heat and simmer until thickened (5-10 minutes).
Raise the heat to boiling again and add jalapeño slices, then reduce the heat and simmer for 4 minutes. Use a slotted spoon to get the jalapeños loaded into a jar leaving ¼ inch headspace.
Once peppers are loaded, turn the heat up under the pot with the syrup and bring to a full rolling boil. Boil for 6 minutes. Ladle additional boiling syrup over the jalapeño peppers keeping the ¼ inch headspace.
- Remove any air bubbles with a chopstick or bubble removal tool. Wipe rims clean and screw on lids fingertip tight.
Load your jars in canner, make sure they are covered with at least 2 inches of water and process for 10 minutes (adjust based on altitude). After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!
Like us on Facebook:@DenaliCanning
Join our Private Facebook Group:Denali Canning Community
Follow us on Instagram:@DenaliCanning