This summer we had a bountiful harvest of Jalapenos so much so that we didn’t know what to do with them and they were starting to turn. So I decided to can the jalapenos using mason jars so we can preserve them and use them for toppings all year long. The basics are that you slice the jalapenos and preserve them in a vinegar spice base in a mason jar.
Did you know Jalapenos are actually suppose to be red at full maturity not green? You usually see green in the store because they are able to be eaten when they are green, and there is not much difference in spice level between the green and red. So for efficiency purposes most people pick them while they are green.
Canned Jalapeno
Ingredients
- 15 Jalapenos
- 1 tsp Salt
- ½ cup White Vinegar
- 1 cup Water
- 2 cloves garlic
Instructions
- Wearing rubber disposable gloves, cut Jalapenos into slices. (the oil from the jalapenos will not wash off from water and will string if it touches your skin). Please use gloves!!
- Boil on medium heat the vinegar, water, salt and garlic
- Then add in the Jalapeno slices
- Pour into a mason jar with a rubber lid, fill to the top
- Place the lid on the mason jar and press down so the steam seals the rubber lid. The “button” on the lid should not “pop”. Refrigerate until cool then enjoy eating alone or using as toppings!
