Nothing beats the taste of home-canned jalapenos. Pickling is an ancient preservation technique that has been used to preserve food for centuries, and it’s still a popular method today! Making your own pickled jalapenos at home can be easy and rewarding. In this article, we’ll go over three simple steps on how to can jalapenos perfectly every time. We’ll cover all the basics of pickling techniques, jarring jalapenos, and even some tips on preserving food at home.
Preparing the Jars and Lids
Before you begin pickling your jalapenos, make sure to have clean jars and lids handy. It’s important to sterilize them in boiling water for about 10 minutes prior to using them. This helps ensure there are no harmful bacteria present. Make sure to also gather any other supplies needed such as tongs, a pot large enough to fit the jars, and a jar lifter or similar device.
Boiling the Jars
Once you’ve gathered all of your supplies, fill up the pot with enough water to cover the jars completely. Bring the water to a rolling boil and add the jars one by one. Allow them to boil for about 10 minutes. Once finished, use a jar lifter to remove the hot jars from the boiling water and let them cool before continuing.
Washing the Jalapenos
Next, take out your jalapenos and give them a good wash. Make sure to dry them off with a clean cloth or paper towel afterwards. Now you’re ready to start prepping the jalapenos for pickling.
Removing the Stems and Seeds
Start by cutting off each end of the jalapenos and removing the stems. Next, cut the jalapenos into thin slices and discard any seeds. Doing this will help create a more uniform look when they’re canned.
Making the Brine Solution
In a medium saucepan, bring 2 cups of white vinegar and 1 cup of water to a low simmer. Add 1 teaspoon of sugar, 1 tablespoon of salt, and 3 cloves of garlic (peeled). Simmer until all ingredients dissolve. Let cool before proceeding.
Filling the Jars
Take one of your sterilized jars and pack it with the prepared jalapenos slices. Fill it up just below the rim so that the brine solution can easily be poured inside without overflowing. Carefully pour in enough brine solution to completely submerge the jalapenos slices and then repeat with remaining jars.
Securing the Lids
Make sure that all air bubbles have escaped before closing the lid tightly. Use tongs or another utensil if necessary. Don’t forget to wipe down the rim of each jar before securing the lid – otherwise it won’t seal properly!
Processing the Jars
Fill up a large pot with enough water to cover the filled jars and bring it to a rolling boil. Place the jars one by one into the boiling water bath making sure not to touch their sides or bottoms. Let them process for 15 minutes. Once done, carefully remove each jar with a jar lifter or similar tool and let them sit undisturbed until cooled.
Checking for a Seal
Once your jars have cooled, check that each one has sealed properly by pressing lightly on its lid. If it doesn’t spring back up when pressed, it means it has sealed correctly and you’re now ready to store your freshly-made jalapenos!
Storing the Jars
It’s important to store your newly-canned jalapenos away from direct sunlight or heat sources since light and high temperatures may affect their quality over time. Keep them stored in a cool place like a pantry or cellar for best results. Your delicious homemade pickled jalapenos should last for several months when stored properly!
Pickling your own jalapenos is easier than you might think! With these simple steps, you’ll be able to make delicious and healthy snacks right from your own kitchen! Plus, home-canned recipes like this one are always budget-friendly too. So why not give it a try?
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.
