Canning Jalapeños

Canning Jalapeños

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Jalapeños are so easy to grow. They are also great to add to all kinds of dishes, like salsa and tacos.

This is the last harvest of the season.

Jalapeño harvest

I froze some and canned some. It was very easy to freeze them. The Blue Ball Canning Book, said to just wash them whole and put in a freezing container.  Which to me means a freezer zip lock bag. Easy peasy! Done!

Now off to canning....

I don't know why, but whenever I get set to can, I get a bit intimidated. Even though I've canned LOTS of times. It's weird.

Maybe it's because I've never canned jalapeños. To overcome my fear, I read the Blue Ball Canning Book, again.... 

The Blue Ball Canning Book tells you to water bath the jars, but in watching some You Tube videos, I could see that wasn't going to be necessary.

What I'm going to tell you here... you have to do at "your own risk". I guess that's because Blue Ball Canning and I don't want to be liable... blah, blah, blah... You get my drift...

I've never water bathed all of the jams I've made before. A lot of foods that are 'hot packed' don't need to be put in a water bath. But I'm no expert, so, you do what you think is best. 👍

Anyway.... This is SUPER DUPER EASY!!! Of course, not as easy as freezing them, but I wanted to try this way too.

I learned a great tip! Wash the jars in the dishwasher and leave them in there to keep them warm. That is just brilliant!! Genius!

Please use disposable gloves before you start handling jalapeños. It's awful to accidentally touch your face when you have jalapeño juice on your hands! 

I just cut the jalapeños up seeds and all. A lot of the seeds ended up in the bottom of the bowl. I wonder if you put a lid on the bowl and shake them up the seeds would come out of the centers better.

Canning jalapenos

Aren't those colors just gorgeous!?

Next combine and boil your brine mix. 

Brine:
4 cups of vinegar
1½ cups of water 
½ cup pickling salt

Heat all of that up until it's boiling. I stuffed my jars with as many jalapeños as I could. Then when the brine is boiling ladle it in the jars with about 1/4inch head space.

Wipe the rim and put your canning lid on. Screw the ring on and turn and flip a few times, then place upside down on a dishtowel for 24 hours.

Jars stuffed with jalapeños

Jars full of jalapeños

Jalapeño jars flipped to seal

Then the next day, flip them over and you are DONE! I heard not to open a can for at least two weeks, for the "pickling" to be complete. It's so easy!

Blessings,
Lori