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Candied Jalape�os

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Also called 'cowboy candy,' this will soon become your newest favorite home-canned vegetable! The sweet, spicy tang goes beautifully on cream cheese or straight out of the jar. The longer the jars sit, the sweeter the jalape�os become. Don't feel like slicing into rings? Chop small into relish-size bits and use on burgers or brats or to jazz up egg salad sandwiches or deviled eggs."

List of Ingredients

◦ 4 pounds jalape�o peppers
◦ 8 cups sugar
◦ 3 cups apple cider vinegar
◦ � cup mustard seeds
◦ 1 tablespoon garlic powder
◦ 1 teaspoon ground turmeric
◦ 1 teaspoon celery seeds
◦ 1 teaspoon cayenne pepper


Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

Slice off the stem end of the jalape�os and discard. Shake out excess seeds and discard. Slice the jalape�os into uniform ⅛- to �-inch rounds. Set aside.

In a large pot, combine the sugar, vinegar, mustard seeds, garlic powder, turmeric, celery seeds, and cayenne. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Once at a boil, reduce the heat and simmer for 5 minutes. Add the jalape�o slices, mix well, and simmer for 5 minutes.

Place the hot jars on a cutting board. Using a funnel and slotted spoon, fill the jars with hot peppers, leaving a 1-inch headspace. Bring the remaining liquid in the pot to a full rolling boil. Set a timer for 5 minutes, then immediately remove it from the heat. Ladle the hot liquid over the jalape�os. Remove any air bubbles and add additional liquid if necessary to maintain the 1-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process pints for 15 minutes and half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 8 pints or 16 half-pints