As fall continues.. I’m almost done canning for the season with only hot cherry peppers left to tackle! But last year, I added sliced jalapeños to my list, and they were the very first to go.  I found myself using them up and also, giving them away.

They went great with every antipasto I made, they gave an ordinary sandwich a nice bite, and I took a jar with me to almost every BBQ I went too, for the host or hostess!

These are so easy to make and they’re so inexpensive! I buy them in bulk every season from my local Farmer’s Market! We’re talking $10.00 for 10 pounds & they’re just as good as B&G’s if not better.. now, you can’t beat that!!!

If you’re a beginner when it comes to canning.. And you can handle the heat! I highly recommend you give this recipe a try because this is “canning basics 101” people! Enjoy! ?

Don’t be alarmed if you hear them pop, that just means they’re sealed! ?

SLICED JALAPEÑOS

(yields 11 – 12 medium size mason jars)

Sliced Jalapeños

Sliced Jalapeños

Ingredients

  • 10 pounds jalapeño peppers
  • 12 cups white vinegar
  • 12 cups water
  • 3/4 cup sea salt
  • This recipe will yield 11 – 12 medium size mason jars.
  • Tools
  • 1 or 2 very large pots or stock pots
  • canning tongs
  • 12 medium size mason jar with lids
  • canning funnel

Instructions

  • Fill a large pot with water, and submerge the jars. Bring the water to a boil, then reduce to a simmer. This will help to temper the jars and sterilize them too. Fill a smaller pot with water and submerge the lids. Bring them to a boil, then reduce to a simmer. Begin slicing the jalapeño peppers and continue until all are sliced. In a separate pot, add the water, vinegar, and salt. Remove the jars from the pot and set them aside. When the brine begins to slightly boil, turn off the heat. The purpose of bringing the brine to a boil is to ensure the salt is completely dissolved. Add the jalapeños to the jars and continue until all are filled. Add the brine to the jars and place the lids on them. Place them in a large pot and fill the pot with water, so it covers the jars, by about an inch. Bring the water to a hard boil and allow it to remain as such for 15 minutes. Remove the jars and set aside to cool.

 

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