Canned jalapenos?

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I know it's off the main subject, but does anyone have a good way to can jalpenos? I have a bunch I would like to can before they all go bad.
 
I'm not home right now but do you have the BALL canning book by chance. their recipe is pretty good for peppers....Also have you thought about making some pepper jelly ?
 
Hey Got1, is this the book your referring to? I have heard people talk about. Supposed to be very good.
 
This is the one we have...

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this is the one.....almost any canning recipe is in this thing...well there is a lot of recipes
 
I used to have a great recipe for bread and butter jalapenos.
I don't actually like bread and butter pickles but the jalapenos were amazing. Unfortunately I lost the recipes a few years ago and haven't been able to find it since.
I know it was sugar, water, white vinegar and mustard seed but that's about all I can remember )13(
 
Fire it up;574 said:
I used to have a great recipe for bread and butter jalapenos.
I don't actually like bread and butter pickles but the jalapenos were amazing. Unfortunately I lost the recipes a few years ago and haven't been able to find it since.
I know it was sugar, water, white vinegar and mustard seed but that's about all I can remember )13(
Click to expand...


Here is a great recipe for them. I have been making these for years. I have used all kinds of hot peppers and also a mix of several in this recipe. They are wonderful. The secret to packing them is if you think the jar is full add more. You have to pack them down pretty tight because they will shgrink during canning. They are nice and crisp and are good on or with anything.

Bread and Butter Jalapenos

This makes a very tasty and spicy addition to almost any meal. For those that
are daring substitute the jalapenos for habanera peppers but BEWARE these are
HOT. Use gloves handling any peppers!!!

4 lbs jalapeno peppers
2 lbs onions
3 cups vinegar
2 cups sugar
2 Tbsp mustard seed
2 tsp turmeric
2 tsp celery seed
1 tsp ginger powder

Wash and cut jalapenos and onions into thin slices and cold pack into jars

Place remaining ingredients in large saucepot and bring to a boil.

Pour hot mixture into jars, leaving 1/4 inch headspace. Remove air bubbles.
Adjust headspace if needed by adding more hot mixture. Wipe rims. Adjust caps.

Process 10 minutes in boiling water bath.

NOTE: Best after letting sit for 1 month but can be used after 2 weeks.

Yield: about 7 Pints

Darlene
 
I am going to have to try these, I am tired of buying pickled jalapenos at the store they just aren't very good.:smile:
 
You won't regret it. They are sooo good. I have quite a few people that askme for them now. Here is a pic of them. The one on nthe right is what it will look like if you do not pack them down real well. I made one without packing to show people in my canning group what would happen. I do slide shows of how to make some of the canned goods.
Hope this pic shows and I did this right.

Darlene
 
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