Canning jalapenos guarantees you a steady supply of fresh pickled or plain jalapenos to add a kick to your hearty homemade meals.
Learn how to do it in these two simple methods.
A Step by Step Guide to Canning Jalapenos | Two Ways
Canning Pickled Jalapenos Through Water Bath Canning
Things You’ll Need
For Pickled Jalapenos Recipe
- 2 3/4 lbs Jalapeno peppers
- 2 cups of filtered water
- 6 cups of white vinegar
- 3 cloves of crushed garlic
- 1 tbsp. sugar
- 3 tbsp. kosher salt
For Water Bath Canning
- A large deep saucepot
- Canning rack with handles
- Canning jars with rings
- New jar lids
- A canning funnel
- A ladle
- Jar lifter or tongs
- A small plastic spatula or bubble freer
- A magnetic lid wand (Optional)
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- Prepare the canning jars, lids, and rings you will be using by washing in soapy water and rinsing them. You can take the jars through a cycle in your dishwasher but not the lids or the rings.
- Fill your rack-fitted saucepot canner with enough water to cover the jars by at least one inch when submerged and bring to a simmer.
- Using a jar lifter or tongs, gently submerge the cleaned canning jars into the simmering water. Place the jars at least one inch apart on the rack to prevent them from rattling against each other or the sides of the saucepot. Ensure all the jars are filled with hot water.
- Next, place a medium saucepan over medium heat and combine the water, vinegar, sugar, garlic, and salt to make a brine. Bring the mixture to a boil and then turn down the heat for the brine to simmer.
- Thoroughly wash the fresh jalapenos and slice them into quarter-inch rings. Add these to the brine and turn up the heat to bring it to a boil.
- Using your jar lifter, carefully remove the preheated jars from the canning pot. Remove water from the jars.
- Fit the hot jars with a canning funnel and use a ladle to pour the pickled pepper mixture one jar at a time, leaving a headspace of 1 to 1 1/2 inches.
- Run a plastic spatula or bubble freer several times inside the filled jars to dislodge any trapped air bubbles.
- Using a damp kitchen towel, wipe off any food residue on the jar rims. Once clean, fit the lids using a magnetic lid wand or your hands and screw on the rings until just fingertip tight.
- Gently lower the lidded jars into the water bath canner using the jar lifter. Be steady to avoid tipping the jars over as this may affect the sealing process. Once inside the canner, ensure the jars are covered by at least two inches of water when submerged.
- Cover the canner and bring the water to a full rolling boil and process for seven minutes. Only start the timer when the water has achieved a full boil.
- When the processing is completed, remove the jars using your tongs and place them on a towel on your kitchen counter. If you choose to place them on a cooling rack, be sure to line that too with a towel.
- Once in place, leave the hot jars to cool undisturbed for 12 hours.
- Remove the rings and check for unsealed cans by trying to lift the lids with your fingertips. If any cans are unsealed, reprocess them using new lids. However, if 24 hours have passed since processing, refrigerate the pickled jalapenos and consume promptly.
- Lastly, label the canned jalapenos and store in a cool and dark place for up to 18 months.
- Go for enamel canners since they are non-reactive.
- Always have a kettle of boiling water on the side to top up the canner without lowering the water’s temperature.
- Place the preheated jars on a kitchen towel to prevent temperature shock that may cause the hot jars to break.
RELATED: Best Vegetables For Canning
Canning Jalapenos Through Pressure Canning
Things You’ll Need
- Large pot
- Sharp knife
- Chopping board
- Fresh jalapenos
- Slotted spoon
- Quarter or half-liter canning jars with lids and rings
- Pressure canner
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- Clean your jars, lids, and rings in soapy water, rinse and dry them.
- Add water to the large pot and bring it to a slow boil.
- Thoroughly wash the jalapeno peppers and slice them into quarters. Be sure to remove the seeds and the stems.
- Next, add the jalapeno slices into the simmering water and allow it to boil steadily for about three minutes.
- Fit your canning jars with a canning funnel and using a slotted spoon, remove the blanched jalapenos from the boiling water and fill your canning jars. Leave a one-inch headspace in all the jars.
- Add one and a half teaspoons of vinegar to the blanched peppers if you are using quarter-liter canning jars. Or one tablespoon to each jar if you are using half-liter jars.
- Next, top up the jars with clean boiling water while maintaining a one-inch headspace. Having a kettle of boiling water will make this easier.
- Using a bubble freer, free any air trapped in the jar contents. The bubble-freer is also a great tool to put the jalapeno slices in place to ensure they don’t protrude into the headspace.
- Use a clean damp kitchen towel to wipe any food residue off the jar rims, center the lids on the jars, and screw the jar rings just until fingertip tight.
- Lower the screwed jars into a pressure canner with a few inches of water. Place the pressure canner lid on and secure it tightly with the notches.
- Lastly, turn on the heat until a pressure of 11lbs dial gauge or 10lbs for a weighted gauge is achieved and process the jalapenos for 35 minutes.
- When done, remove the jars from the canner and rest them on a towel on your kitchen counter. Clean, label and store them in your pantry.
- Wear gloves when cutting the jalapenos.
- Adjust the canning pressure if you live in an altitude above 1000ft.
- You can leave some seeds on the slices to keep the heat.
- If you will be using the exact quantities in this guide, ensure you do not use larger jars.
- Allow half a kilogram of raw whole pepper per half-liter canning jar.
- The pressure and the processing time will work for either jar size.
- Consume the contents of the jars that do not seal after resting.
Check these 16 oz mason jars out.
Watch this video from Teach a Man to Fish on sugar free pickled jalapenos:
There you have it, homesteaders. With these two canning methods, you bet you will enjoy a fresh supply of jalapenos to last you until the ground is ready for you to grow more.
Which method will you use for canning jalapenos? Let us know in the comment section below!
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