When slicing your jalapenos, be sure to wear gloves. Nate slices ours since I am nursing Anna. He did it barehanded and woke me up at three in the morning complaining of his left arm burning. Silly me thought he was having a heart attack. It wasn’t until the next day he suggested it might be the jalapenos. So, wear gloves if you don’t want your hand to burn.We use pint and half pint jars for our jalapenos but divide a recipe for quarts. (Again, we have a small amount of people actually eating some of this food we’re preserving.)
Recipe for Canned Jalapenos
- Mix 2 cups of water and 2 cups of white vinegar on the stove to simmer. Do not boil…just simmer.
- Pack your jars with your jalapenos and use a non-metallic spatula to go around the side removing any air-bubbles. (Remember, I'm not sure if I do a good job of this...I mean how do you know you've removed air bubbles?!)
- Add a clove of garlic to a pint jar of jalapenos. (For a quart add 2 cloves and for a half pint add 1/2 clove.) Aren't you glad I'm doing the math for you.
- Add 1/8 tsp of pickling salt to a pint jar of jalapenos. (For a quart 1/4 tsp for a half pint...I do smaller than a pinch since I don't have a tsp that measures 1/16.)
- Once your liquid mixture is simmering, use your funnel to assist you in pouring the mixture into the jar. Fill your jar up leaving 1/4 inch headspace.
- PUT ON YOUR LID! (Edited so Tony C doesn't lose his peppers.)
- Using a water bath canner or a large pot, place your jars in the boiling water and ensure the tops of the jars are covered by one or two inches of the water.
- Once the water begins to boil again after the jars are placed in, process for 15 minutes.
- You can safely remove jars with the special jar tongs I showed you in the first post.