Canning Jalapenos

by GettingFreedom on June 5, 2009

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

Once I had my jars filled, all the air bubbles removed, and placed their lids/rings on–they were ready to put into the hot water bath.

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

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{ 23 comments… read them below or add one }

Sherry June 5, 2009 at 1:23 pm

Smokin' jalapenos, Batman! :D What a great deal! Thanks for the tutorial/recipe!

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Hattie June 5, 2009 at 2:29 pm

Those look sooo good! The only hard part of it all would be the waiting to eat them!

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Green Bean June 5, 2009 at 2:31 pm

Wow! Those do look really good. I've canned plenty but never thought of doing it with peppers before. I'm so doing that this summer.

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Tiffany June 5, 2009 at 7:00 pm

I'm impressed. I've never canned anything in my life, although my mom used to can when I was little. And for some reason, hot peppers are a food that scare me to cook with. Why? I have no idea! I need to conquer my phobia.

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Gayle June 4, 2012 at 2:04 pm

Jalapenos are a low-acid fruit, so there’s a risk of botulism with canning. I read up on preserving them so I can store what I grow in my garden. Recommendations are for pressure canning them, so I bought a pressure cooker just for that reason.

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Mama B August 14, 2012 at 12:08 pm

Thankfully the acid in the vinegar takes care of the risk. I make mine with a 1:1 water to vinegar ratio, which makes them less sour, but still safe.

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Shynea @ Penny Pinching Diva June 7, 2009 at 12:00 am

Phoebe, these do look really good. I have always wanted to try my hand at canning food. I do have a small question. You said you took time to make sure all of the air was out of the jars before you put them in the boiling water. How did you do that?

Take care,
Shynea

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Michelle June 7, 2009 at 4:11 pm

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)

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Lenetta @ Nettacow June 9, 2009 at 2:48 am

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! :>)

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Amanda July 31, 2009 at 5:38 am

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.

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Nicole August 19, 2010 at 2:29 pm

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.

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GettingFreedom August 19, 2010 at 3:17 pm

@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!

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Nicole August 19, 2010 at 3:33 pm

@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.

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Nicole August 19, 2010 at 3:35 pm

@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. :)

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GettingFreedom August 20, 2010 at 6:40 am

@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. :(

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Nicole August 20, 2010 at 12:07 pm

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!

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Robert August 22, 2012 at 9:58 pm

Thank you for your recipe! I needed a good one and i’m sure it will be great! I had a book many years ago from my grandmother, but i was young and maybe not very responsible with handeling things. Now @ age 46 i regret miss handeling my grandmother’s! I want to share with you something that grandma did to “strech the product” and make some of her stuff look quite festive! To her, “Hot Pickels” she would put cucumber spears and (red bell peppers for added color) in wide mouth jars after covering the bottom of the jar with a mix of jalapeno & hobenaro. 3 alarm pickels! She would add juliann sliced carrots to her jar’s of jalapeno’s, sometimes red bell peppers or both, just depended on her mood i think. Some of her recipes i was able to remember and write down. Others like this one, as simple as it was all i could remember was she always added a large pinch between 2 fingers of sugar. Don’t ask me why, it was the way grandma did it, and Nobody Argued With Grandma! My grandmother was a fantastic cook and a wonderful woman. Every year that i can my garden harvest i thank her, even though she’s no longer with me i know i couldn’t have done any of it with out her. Thanks for your help rebuilding my canning book. Robert. fmxwtrucking@gmail.com

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Jim September 2, 2012 at 5:30 pm

Am I reading correctly that it is just 3 teaspoons of pickling salt to 6 cups of distilled white vinegar?

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GettingFreedom September 6, 2012 at 8:03 am

Sure are!

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william September 19, 2012 at 5:00 pm

We just tried them after waiting three weeks, the only problem is there a little soggy. Any suggestions on what I did wrong. I was hoping for a little crunch. They taste o.k. but not exactly what we were expecting.

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GettingFreedom September 20, 2012 at 2:49 pm

I had a few of ours that have turned out a bit soggy as well. I know some people add about 1/8 of a tsp of alum to every pint–but that doesn’t always work, either.

We’ve “canned” some using the hot pack method which ended up being crispy, but not everyone is a fan of that method. Basically, you do everything like it states above, but skip the hot water bath completely. After you pour in the boiling vinegar solution–add your lids/rings and seal. Let sit overnight. With this method, I’m uncertain how long they would shelf stable–so refrigeration may be the best option to be completely safe.

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William August 12, 2013 at 3:14 pm

I figured what I did wrong with the batch from last year. When I did the hot pack method they were crispy. The problem when I canned the other ones, I think was when I put the hot water in the jars I left them sit longer then I should have. I will wait until the water is in a firm boil until I put the hot water over the jalapenos. I am doing a hot pack method now, because I just picked thirty jalapenos. We love this recipe and our family and friends who were recipients of them, loved them as well.

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William August 13, 2013 at 10:47 am

Not the water, the solution!! Sorry.

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