Jalepenos and other hot peppers

by **Raeja** Sat Mar 18, 2017 10:58 am

Canning Jalapenos and other hot peppers

This is the easiest canning recipe I know :)

Fresh Jalapenos or other hot peppers
White or Cider Vinegar
Water
Clean Canning Jars
Clean Canning Rings
Canning Lids

Make the canning brine with half water and half vinegar. Depending how big a batch I am canning determines how much brine to make. If you only have a small amount, I would suggest 1 cup water and 1 cup vinegar, you can adjust as you need.

Wash Peppers. You can can them whole or slice them any way you want them. Put them in clean canning jars and fill to just below the lid ring (You are better off using 1/2 pint, pint, or jelly jars). Mix equal portions of vinegar and water.

Pour enough brine over peppers to cover. Be sure to leave 1/2" head space.

Soak canning lids in boiling water for about 4 minutes and put on clean dry jars. Lightly tighten down with canning lid with jar ring.

Gently put the jars into a canning rack or on a washcloth at bottom of Canner. Pour enough water over top of jars to cover with about 2" of water above the jars.

Bring water to boil and start timing. Process 30 minutes.

Remove from Pan with Coated Tongs. Place on a towel and don't disturb for 24 hours. Seals should start popping.

When they are fully cooled lids should be down tight ~ if they move when you touch them, you have a bad seal. You can still use the pepper but will need to keep them refrigerated or reseal them. These will last for a couple years. Always check any home canned product before using. Make sure it has good color and no nasty smells, etc.