How to Can Sweet Jalapeno Peppers

Pickled, sweet jalapenos can be used in savory or sweet dishes, given the diversity of ingredients used in the canning process.

Canning peppers is a great way to use up all those great vegetables you grew in your garden during the summer, so you can have a taste of your bounty during the cold winter months. The combination of hot jalapenos coupled with sugary sweetness is a flavorful way to spice up savory meals or even put on top of desserts, if you dare.

Things You'll Need

• Rubber gloves
• 4 pint-size canning jars
• Medium cooking pot
• Large canning pot
• 2 1/2 lbs. jalapeno peppers
• 1 lb. onions
• 2 cups sugar
• 2 cups cider vinegar
• 2 cups water
• 1/2 tsp. celery seed
• 1/2 tsp. mustard seed
• 2 cloves garlic, crushed
• 1 tsp. salt
• 1 drop green food coloring (optional)

Instructions

1. Put on rubber gloves to prevent burning your hands. Wash the jalapenos. Slice the jalapenos and onions into rings.

2. Cook the jalapenos and onions in boiling water for three minutes. Drain. Pack pint jars with the jalapeno and onion mixture.

3. Boil the water, vinegar, sugar and spices in a pan for five minutes. Cover peppers and onions with pickling mixture.

4. Seal the jars and process in boiling water bath for 10 minutes.

5. Remove jars from boiling water with tongs and let cool on a towel placed on the counter top until the tops pops -- indicating the jars have sealed.

Tips & Warnings

• This recipe can also be done keeping the jalapenos whole, by cutting two small slits in each pepper instead of slicing them. The slits prevent the peppers from bursting. For a larger batch of canned sweet jalapenos, double the recipe to fill eight pint jars.

References

• "Cooks.com: Pickled Sweet Peppers"
• "Jalapeno Madness: Sweet Candied Jalapeno Peppers Recipe"