Question on how to can

[Jared77]

Jalapenoes? I've got a recipe for candied jalapenoes and wanted to can them. Would a water bath be enough? Or do I need to pressure can them? I want to put them in pint sized jars to serve as a condiment.

Thank you

 

[vfem]

Here's the question.... what's the recipe? Is their added acid?

 

[journey11]

Can you post the recipe? If it has enough vinegar in it you can probably waterbath it. I waterbath a hot pepper mustard I make and it does fine because of all the vinegar in there.

 

[trunkman]

I just canned some last night! I made the brine, packed the peppers in a sterilized jar, added the boiling brine, put the lid on and water bathed for about 15 minutes. The recipe just called for adding the boiling brine and putting the lid on and let it seal itself, no water bath, I wanted to take it a step further that's why I water bathed them...

 

[trunkman]

Vfem, my recipe is 3 parts vinegar, 1 part water, 1 cup sugar for 3 quart jars and I added a sprig of dill to each jar also...

 

[Jared77]

The original recipe had zero acid. It was basically a caramelized jalapeno. In a pan, jalapeno, sugar, reduce it down over medium heat just like you caramelize onions. That was my concern I was afraid without an acid Id be up a creek.

They called it cowboy candy. So I type that in a search and I low and behold I get this recipe

Ingredients

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

Instructions

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. Its wonderful brushed on meat on the grill or added to potato salad or, or, or In short, dont toss it out!

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow to mellow for at least two weeks, but preferably a month before eating. Or dont. I wont tell!

So I think with my crop of jalapenos I know what Ill be making here shortly. Thank you for the help though. Vfem I think this recipe might be something you might want to try stocking. I've had something similar to these when my brother mailed me a jar when he lived in Arizona. They were a huge hit with everybody who tried them.

 

[chris09]

Jared77,
You will be fine, in your ingredient list you have 2c Vinegar.
The Vinegar will add the acid you need so you will not have to presser can them.

Chris