Do you love adding a little kick to your dishes, even during the colder months when fresh jalapenos are not in season? Look no further than our easy canning jalapenos recipe that will allow you to enjoy the spicy flavor of these peppers all year round. Canning jalapenos is a simple and practical way to preserve their heat and vibrant taste. You can use these canned jalapenos in various recipes, from salsas and relishes to soups and stews. Let’s jump right in and start canning these spicy delights!
Easy Canning Jalapenos
Ingredients:
– 2 pounds fresh jalapeno peppers
– 2 cups white vinegar
– 2 cups water
– 2 tablespoons pickling salt
– 4 cloves garlic, peeled and smashed
– 2 teaspoons whole peppercorns
– 2 pint-sized canning jars with lids
Instructions:
1. Start by washing the jalapenos thoroughly under cold running water. Slice the jalapenos into rounds, discarding the stems.
2. In a saucepan, combine the vinegar, water, and pickling salt. Bring the mixture to a boil over medium heat, stirring until the salt dissolves completely.
3. Divide the garlic cloves, peppercorns, and sliced jalapenos evenly between the two canning jars. Make sure to pack the jalapeno slices in tightly but without crushing them.
4. Carefully pour the hot vinegar mixture over the jalapenos in the jars, leaving about half an inch of headspace at the top. Use a butter knife or chopstick to remove any air bubbles trapped in the jars.
5. Wipe the rims of the jars with a clean, damp cloth to ensure a tight seal. Place the lids on the jars and screw the bands on just until fingertip-tight – do not overtighten.
6. Process the jars in a boiling water bath for 10 minutes. Make sure the jars are fully submerged in water and there is at least 1 inch of water covering the tops of the jars. Adjust the processing time if you are at a high altitude.
7. After processing, carefully remove the jars from the water bath using canning tongs and place them on a clean towel on the countertop. Allow the jars to cool completely undisturbed.
8. Once the jars have cooled, check the seals by pressing down on the center of the lids. If the lids do not move or make a popping sound, the jars are sealed correctly. Store the sealed jars in a cool, dark place for at least 2 weeks before enjoying the canned jalapenos.
9. When you’re ready to use the canned jalapenos, remember to refrigerate any opened jars and consume the peppers within a few weeks for the best flavor.
Canning jalapenos is a fantastic way to enjoy the heat of these peppers throughout the year. Whether you add them to nachos, tacos, or even homemade salsa, you’ll love the convenience of having these flavorful peppers on hand. Give this easy canning jalapenos recipe a try and spice up your dishes with a touch of homemade goodness!
