Best 2 Canning Jalapenos Recipes
**Discover the Spicy Delights of Canned Jalapeños: A Culinary Journey Through Three Unique Recipes**
Jalapeños, with their vibrant green hue and fiery kick, are a staple ingredient in many cuisines worldwide. Canning jalapeños is an art form that allows you to preserve their bold flavor and enjoy them year-round. This article presents three distinct recipes for canning jalapeños, each offering a unique taste experience. Embark on a culinary adventure as we explore these recipes, ranging from the classic Pickled Jalapeños to the tangy Jalapeño Jelly and the smoky Chipotle Jalapeños. Whether you're a seasoned canner or a novice looking to expand your pantry, these recipes will guide you through the process of creating delicious and versatile canned jalapeños that will add zest to your meals.
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
CANNED JALAPENOS RECIPE
Preserve your harvest of jalapenos so that you can add a little spice to your recipes throughout the year. Canning jalapenos is a great way to have plenty of jalapenos on hand to add to your nachos, tacos, and any other Mexican dishes to which you want to add a little heat.
Provided by RecipeTips
Number Of Ingredients 4
Steps:
- Wash canning jars and lids in hot soapy water or in the dishwasher before using. Wearing rubber gloves, clean the jalapenos by trimming off the stem end and cleaning out the seeds from the inside using a small paring knife. Insert the paring knife into the jalapeno and cut around the ribs so that the insides can be pulled out. Then tap the open end of the jalapeno on your work surface to remove the remaining seeds. You can leave some of the seeds in if you want hotter jalapenos but be careful because a few can make a big difference. Most of the heat is in the seeds. Once the seeds are removed, slice the jalapenos into rings and place in the jars; fill to about 1/2 inch of the top edge. Mix the brine solution in a saucepan and bring to a full boil. While the brine is cooking, place the lids into a small pan and cover completely with water. Heat until boiling and then turn down so they are just lightly boiling. Once the brine is boiling, pour over the jalapenos in the jars until they are completely covered. Do not fill more than 1/4 inch from the top edge of the jar. Immediately place the hot cover on the jar and seal firmly but not too tight. Allow jars to cool completely at room temperature and then store in a cool, dry and dark area. Make sure jars have sealed before storing. Store for up to a year. Note: You can use jars with screw on lids that have the rubber seal inside the lid or you can use actual canning lids and rings, both need to be boiled before using. Also, if you don't have 6 full pint jars of jalapenos to preserve at one time, you can adjust the brine amounts accordingly. I have made up quarter and half batches at times.
Tips for Canning Jalapenos:
- Choose fresh, firm jalapeños with no blemishes or bruises.
- Wear gloves when handling jalapeños to avoid skin irritation.
- Use a sharp knife to remove the stems and seeds from the jalapeños.
- Pack the jalapeños tightly into clean glass jars, leaving 1 inch of headspace.
- Cover the jalapeños with a boiling vinegar solution.
- Process the jars in a boiling water bath for the recommended time.
- Let the jars cool completely before storing them in a cool, dark place.
Conclusion:
Canning jalapeños is a great way to preserve this spicy pepper and enjoy it all year long. By following these tips, you can safely and easily can jalapeños at home. Whether you like them pickled, sliced, or whole, canned jalapeños are a versatile ingredient that can be used in a variety of dishes, from tacos and burritos to salsas and soups. So next time you have a bumper crop of jalapeños, give canning a try. You won't be disappointed!
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