This recipe shows how to can jalapeno peppers with garlic and a few other pantry basics. Canning these peppers is easy and the flavour is better than store bought. Enjoy your jalapenos for the months to come.
Makes 1.25 Litres ( 2.5 Pints) – Measure the amount of liquid your jars will hold to find out how many jars you will need. I used 2 ½ 500ml (1 Pint) jars.
With this recipe it is easy to increase or decrease the amount of brine (the last 5 ingredients) depending on the amount of jalapenos you have.
The part jar can be kept in the fridge for up to 2 months. The processed jars can be kept for up to 2 years if stored in a cool place away from direct sunlight.
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How to Sterilise Jars and Lids
Place jars on a rack in a tall saucepan then fill each jar with hot water so they don’t float. Continue filling the saucepan with water until the level is above the jars. Place the lids in the water then bring to a boil.
Continue to boil for 10 minutes then remove from the heat and carefully take out of the water with clean tongs emptying the water out of the jars. Place jars and lids on a baking tray then place in a preheated oven at least 100°C (215°F) until ready to fill.
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If you are short like me it is easier to put the tall saucepan in the sink to be able to remove the jars. I use tongs with rubber ends and have a tea towel ready to grab the jar as soon as it’s out of the water.
Adjust the heat of the jalapenos by adding 1/2 tablespoon of sugar for less heat or reducing the sugar for more heat. The amount of seeds you add to the jars will also have an effect.
Reuse jars with this guide on getting the labels off jars for use in canning.
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Are you interested in growing, canning and preserving food? You might like this beginners guide to Homesteading.
For more information on canning, freezing and drying food try this guide to Food Preservation.
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