Pickling and Canning Jalapeños

by on May 24, 2012 » Add the first comment.
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Heat the following in a pan to boiling

  • 3 cups white vinegar
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup salt
  • 1 tsp garlic powder
  • 1 tsp onion powder

Process peppers:

  1. Cut off stem and discard
  2. Cut off tip 1/3 of the pepper, and put in “ready” bowl
  3. Cut remaining 2/3 piece in half and put in “to be processed” bowl
  4. Use a thin knife (fillet knife) to ream out  seeds and veins (put seeds and veins in a “use later” bowl
  5. Move deveined piece over to the “ready” bowl
  6. Complete all pieces until “to be processed” bowl has been emptied
  7. Sterilize jars and lids
  8. Put enough peppers to fill one jar into the hot liquid and let blanch for 2 minutes,
  9. Then move pieces into your jar until nearly filled
  10. Move some of your brine into the jar, leaving 1/2 inch headroom
  11. Set aside for hot water bath canning
  12. Repeat until “ready” bowl has been emptied.
  13. Process in hot water bath

Seeds and Stems – HOT PEPPER OIL

  1. Place seeds and stems in a casserole dish
  2. Cover seeds and stems completely with Canola or Olive oil
  3. Bake in oven at 400 degrees for one hour
  4. Let cool
  5. Drain into oil bottle, discarding remnants
  6. Use oil to spice up any food where oil might naturally be used

 

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