CANNING JALAPENO PEPPERS RECIPE RECIPES

PICKLED PEPPER RECIPE FOR HOME CANNING

Pickled Pepper Recipe for Home Canning image

This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 6

Ingredients

5 Cups Diced Peppers, Mix of Hot and Sweet
5 Garlic Cloves
2 Cups Cider Vinegar
1 Cup Water
2 tsp Canning Salt
1 tsp Sugar

Steps:

Begin by preheating your water bath canner.
Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

JALAPENO JELLY RECIPE - FOOD.COM - FOOD.COM - RECIP…

Jalapeno Jelly Recipe - Food.com - Food.com - Recip… image

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:)

Total Time 45 minutes

Prep Time 45 minutes

Yield 5 half-pints

Number Of Ingredients 5

Ingredients

3/4 lb jalapeno pepper
2 cups cider vinegar, divided
6 cups sugar
2 (3 ounce) envelopes liquid pectin
green food coloring (optional)

Steps:

After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

Nutrition Facts : Calories 972.4, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 9.2, CarbohydrateContent 246, FiberContent 2.6, SugarContent 242.7, ProteinContent 0.6

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