Comments on: Canning Jalapenos

By: Canning: Madness. « The Amazing Adventures of Bornn & Bornn

Canning: Madness. « The Amazing Adventures of Bornn & Bornn — Wed, 25 Aug 2010 02:45:35 +0000

[...] (and yellow and orange) Peppers Strawberry Preserves with Balsamic Vinegar & Black Pepper Pickled Jalapenos Diced Tomatoes Red Pepper [...]

By: Nicole

Nicole — Fri, 20 Aug 2010 18:07:39 +0000

Yeah, it sounded like you have had your hands full this summer. I am happy for you that your baby is doing good and hopefully you can get your house finished quick!

By: GettingFreedom

GettingFreedom — Fri, 20 Aug 2010 12:40:27 +0000

@Nicole, Thanks! I’ll have to give it a try next year. With all our summer craziness, we ended up with no garden at all.

By: Nicole

Nicole — Thu, 19 Aug 2010 21:35:38 +0000

@Nicole, I just remembered that I think I had sauce left over, just not enough jalapenos, so you might get one more pint out of it.

By: Nicole

Nicole — Thu, 19 Aug 2010 21:33:56 +0000

@GettingFreedom, Sure! I got this at Cooks.com but I copied it here. I left the seeds in and I don’t remember the exact count of jalapenos on mine, but I ended up with 3 pint jars. I hope you like them we do!

PICKLED JALAPENOS

1 c. honey
Jalapenos
1 qt. cider vinegar

Boil honey and vinegar together. Wash jalapenos; slice in halves or cut rings. Remove seed. Pack into sterilized jars; cover with hot syrup; seal.
NOTE: To prevent burnt hands, wear gloves.

By: GettingFreedom

GettingFreedom — Thu, 19 Aug 2010 21:17:05 +0000

@Nicole, Ooh, thanks for letting me know. I bet we would enjoy them as well. Can you send me the recipe?

You’re welcome for the recipes–it’s my pleasure!

By: Nicole

Nicole — Thu, 19 Aug 2010 20:29:47 +0000

I know this post is from last year, but I didn’t get enough of the jalapenos to can any. This year I got lots so I came back to look and didn’t have the white vinegar or the salt. So I found a recipe that had honey and apple cider vinegar. I was a little worried that they would not come out good. Well we waited about two weeks and then tore into them. They are good!! They have a sweet flavor up front and then the spicy kicks in. Good stuff! Thanks for the recipes, I look at them often.

By: Amanda

Amanda — Fri, 31 Jul 2009 05:38:49 +0000

I always wondered how to do this, thanks. It actually seems so easy! My jalapenos are actually the late bloomers of my peppers, but I know I soon will have way too many. I can't wait to try my own. My tomatoes on the other hand are growing like crazy. I will post pictures soon. You should check out my blog.

By: Lenetta @ Nettacow

Lenetta @ Nettacow — Tue, 09 Jun 2009 02:48:03 +0000

Here is the recipe I use, although in previous years, I've been to chicken to actually can them. I freeze half and put the other half in the refrigerator where they keep until they're gone. Hubs thinks the olive oil - which solidifies in the cold - is kind of weird, but I tried another recipe or two and he liked the first one best. And I do what makes him happy! :>)

By: Michelle

Michelle — Sun, 07 Jun 2009 16:11:48 +0000

this is a yearly staple out of our garden and we make a ton of them!

2 things I have learned:

-if you don't like super heat, slice the jalapenos in half long ways and remove the seeds. You won't get the cute circles but they'll be milder. We do some each way.

- I have found adding about 1/4 cup sugar to the vinegar/salt mixture gives them a nice variation as well.

Way to go, Phoebe! My hubby loves these things, and I started canning them specifically for the money savings you stated. By the end of the summer we have enough for all the next year (and then some-I end up giving some away)