On Tuesday of this week, I made a quick pop into the grocery store for some needed items. I happened to walk buy a buggy with some clearanced produce and decided to take a peak. Lo and behold there were 2 containers of marked down jalapenos. I asked DH what he thought and he told me to go ahead and get both.
But what to do? There was no way that we could eat all of those before they went bad. And I definitely wasn’t going to let them go to waste.
I remembered that last year a neighbor of ours canned some home grown jalapenos that were absolutely divine. We blew through an entire quart in just over 2 weeks! For us, that is fast.
I looked through my canning book when I got home, and did a quick google to figure out my plan of attack. It was so easy!
I first sliced them up thinly.
Altogether there was about 2 ½ pounds of jalapenos and I only paid $1.48!
While I was slicing them up, I was sterilizing my jars, and lids, as well as preparing the liquid to go into the hot jars.
Jalapeno Pickling Solution
6 cups distilled white vinegar
3 tsp pickling salt
Add the jalapeno pickling solution ingredients to a saucepan and bring to a small boil. Once boiling, it is ready to be ladeled into the jars.
Jalapeno Canning Process
10 minutes in the boiling water bath, and they were done and ready to be taken out.
I was able to get 5 pints of canned jalapenos. For best flavor you should wait a few weeks before trying–but I just don’t know that I can! Don’t those just look so good?
I’m not 100% certain, but I want to say that one jar of jalapenos from the grocery store would set you back roughly $2.50. I’ve made 5 jars for right around $4 (that includes the jars, vinegar and jalapenos).
Pretty frugal, and incredibly rewarding!
This post is linked to Frugal Friday