Canning candied jalapenos
Also hailed as Cowboy Candy, this will soon become your newest favorite home-canned vegetable! The sweet, spicy and goes beautifully with cream cheese or straight out of the jar. The longer the jars sit, the sweeter the jalapenos become. Don’t feel like slicing into rings? Chop them small into relish-size bits and use them on burgers and brats or to jazz up egg salad sandwiches or deviled eggs.Print Pin Rate
- 4 pounds fresh jalapeno peppers
- 8 cups sugar
- 3 cups apple cider vinegar
- ½ cup mustard seeds
- ¼ cup garlic powder
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1 teaspoon cayenne pepper
- Slice off the stem end of the jalapenos and discard. Shake out excess seeds and discard. Slice the jalapenos into uniform ⅛- or ¼-inch rounds. Set aside.
- In a large stainless steel stockpot, combine the sugar, apple cider vinegar, mustard seeds, garlic powder, turmeric, celery seed, and cayenne pepper. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Once the mixture is at a boil, reduce the heat and simmer for 5 minutes.
- Add the jalapeno slices, mix well, and simmer for 5 minutes.
- Using a slotted spoon, fill hot jars with the hot peppers, leaving 1 inch of headspace.
- Bring the cooking liquid remaining in the stockpot to a full rolling boil for 5 minutes, then immediately remove from the heat.
- Using a canning funnel, ladle the hot liquid over the jalapenos. Remove any air bubbles and adjust the headspace as necessary to maintain 1 inch of headspace.
- Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
- Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 6 PSI for a dial gauge and 5 PSI for a weighted gauge.
- Process pints and half-pints for 10 minutes.
MAKES APPROXIMATELY 8 PINTS OR 16 HALF-PINTS PREP: 45 MIN • COOK: 15 MIN • CANNER: 50 MIN • PROCESSING: 10 MIN • TOTAL: 2 HR Recipe Tip: There will likely be leftover liquid. Do NOT discard. Fill hot jars with the remaining liquid, leaving 1 inch of headspace. Place a lid and ring on each jar and hand tighten. Process alongside jars of Candied Jalapenos for the above specified time and PSI. The delicious liquid makes an excellent marinade for meat. Ingredient Tip: If you grow your own jalapenos, be sure to allow some to turn orange and red on the vine to give your Candied Jalapenos a gorgeous array of green, orange, and red colors. Or can red peppers separately for festive holiday gift-giving.