Canning Candied Jalapeños With Denali Canning

Directions

1. Put on some gloves and remove the stems of the jalapeños. Slice the jalapeños to ⅛ - ¼ inch uniform rings then set aside.

   
2. 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).
   

3. 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.

4. 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.

5. Remove any air bubbles with a chopstick or bubble removal tool. Wipe rims clean and screw on lids fingertip tight.

6. 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!