Canning jalapenos is a great way to preserve the flavors of summer and make sure you can enjoy them throughout the year. It’s an easy process that doesn’t require much skill, but does require attention to detail in order for your jars to be properly prepared for storage. In this blog post we will look at what you need to get started canning jalapenos, how to prepare and sterilize the jars, the best types of jalapenos to use, processing instructions, storage tips, serving ideas and troubleshooting common problems.
What You Need For Canning Jalapenos
To get started with canning jalapenos, you’ll need some basic kitchen supplies such as jars, lids, rings, tongs and a large pot. You’ll also need ingredients such as vinegar, salt, sugar and garlic if you want to add flavor to your canned jalapenos.
Preparing The Ingredients & Jars For Canning Jalapenos
Once you have all the supplies and ingredients needed for canning jalapenos, it’s time to start prepping the jars. Start by washing the jars in hot soapy water and then rinse them thoroughly before setting aside. Next, fill each jar with 1 cup of white vinegar and 2 cups of cold water. This will help ensure your canned jalapenos stay fresh for longer.
Sterilizing The Jars & Brine For Canning Jalapenos
After preparing the jars and their contents, it’s time to sterilize them. Place the filled jars in a large pot of boiling water and let simmer for 10 minutes or until they reach 180°F (82°C). This will help kill any bacteria on the surface of the jar that could cause spoilage. Once the jars are sterilized, take them out and let cool while you make the brine. To make the brine, combine 1 cup of vinegar, 1 teaspoon of sugar and 1 tablespoon of salt in a small saucepan over medium heat. Stir constantly until all the ingredients dissolve completely.
Stuffing The Jars With Jalapenos
Once your jars and brine are ready, it’s time to stuff them with jalapenos! Cut off both ends of the jalapenos and then slice into rings about ¼-inch thick. Pack these slices tightly into each jar leaving about ½ inch of headspace between the top of the jar and its contents. Then pour the brine mixture into each jar until it reaches the rim. Finally seal each jar with lid and ring and set aside until ready for processing.
The Best Types Of Jalapenos For Canning
When selecting jalapenos for canning, it is important to choose those that are firm and bright green in color. Avoid ones that are wilted or discolored as these won’t produce good results when canned. It is also best to select smaller jalapenos as these tend to be more flavorful than larger ones.
Processing The Canned Jalapenos
Once your jars are sealed, it’s time to process them in a boiling water bath. Fill a large pot with enough water to cover the tops of the jars and bring to a rolling boil over high heat. Carefully lower each jar into the pot using tongs and let cook for 15 minutes. After cooking is complete, turn off the heat and carefully remove each jar from the pot using tongs and place on a towel lined countertop to cool. Let cool for 12 hours before testing for a proper seal by pressing down on the center of each lid – if it doesn’t flex up and down it means it has been properly processed. If not reprocess according to instructions above.
Storage Tips For Canned Jalapenos
Canned jalapenos should be stored in a cool dark place such as a pantry or cellar away from direct sunlight or heat sources. Make sure to label each jar with the date it was processed so you know when to consume it by – canned jalapenos will last up to one year when stored correctly. Also check seals periodically for signs of spoilage such as bulging lids or foul odors.
Serving Ideas For Canned Jalapenos
Canned jalapenos are incredibly versatile and can be used in many recipes ranging from tacos to nachos to salads. They can also be eaten straight from the jar as a snack or added to sandwiches or burgers for extra zing! One of our favorite ways to enjoy canned jalapenos is topping pizza with them – yum!
Troubleshooting Common Problems With Canning Jalapenos
If you experience any issues during canning such as cloudy liquid or soft or discolored peppers discard immediately as they may be unsafe to eat due to contamination. If your lids don’t seem to seal properly after cooling double check that they were screwed on tight prior to processing or try reprocessing again following the steps outlined above.
Conclusion
Canning jalapenos is an easy and enjoyable way to preserve the flavors of summer and make sure you can enjoy them all year round! By following the steps outlined above you should have no problem creating delicious canned jalapenos every time!
I am an inspired, life-long homesteader with a heart for simple, sustainable living. Growing up surrounded by farmland in the rural Midwest, I developed a deep respect for nature and the rewards of cultivating your own land. That’s why I’m passionate about helping others become homesteaders, too. Through my website therootedhomestead.com, I share my DIY tips, share inspiring stories of other homesteaders, and provide resources for anyone who dreams of growing their own food or living off the land. I hope to open a door to a more joyful, meaningful and purposeful life for all.
