jalapeno pepper canning recipe

Written ByJenny Smyth Posted on
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The Best jalapeno pepper canning recipe

I’ve been canning jalapeno peppers for years, and it’s a tradition that I love sharing with my family and friends. The process is straightforward, but the results are always worth the effort. Canned jalapenos are a staple in our household, and we use them in everything from salsas to soups.

My kids love helping me pick out the perfect peppers at the farmer’s market, and they’re always excited to see the final product on our pantry shelves. The key to this recipe is using high-quality ingredients and following proper canning techniques to ensure that your jars are safe to eat and will last for months to come. I’ve tried other canning recipes in the past, but this one has remained my favorite over the years.

It’s easy to make in large batches, and the flavor is consistently delicious. I like to add a few garlic cloves to each jar for an extra kick of flavor. The end result is a shelf-stable condiment that’s perfect for topping tacos, adding some heat to soups, or just enjoying as a snack on its own.

One of the best things about this recipe is how versatile it is. We use our canned jalapenos in everything from Mexican dishes to pasta sauces. My kids even love eating them straight out of the jar (much to my husband’s dismay!)

The health benefits of this recipe are also a big plus – jalapenos are packed with antioxidants and have anti-inflammatory properties that make them a great addition to any meal.

Jalapeno Pepper Canning Recipe

4.6 from 1874 votes

This jalapeno pepper canning recipe is perfect for preserving the freshness of jalapenos. This recipe will guide you through the process of canning jalapenos to enjoy their spicy flavor year-round.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 40 kcal

🥘Ingredients

Ingredients

2 lbs fresh jalapeno peppers
1/2 cup white vinegar
1/2 cup water
2 tbsp salt
2 cloves garlic, minced
2 tbsp sugar

👨‍🍳Directions

1Wash the jalapeno peppers thoroughly under cold water.
2Remove the stems and slice the peppers into rings.
3Be careful when handling the peppers to avoid skin irritation.
4Wear gloves if necessary.
5In a large pot, combine the sliced jalapenos, vinegar, water, salt, garlic, and sugar.
6Stir well to combine.
7Bring the mixture to a boil over medium-high heat.
8Reduce the heat to medium and let it simmer for 10 minutes.
9The peppers should be tender and the liquid should be slightly reduced.
10While the jalapenos are simmering, sterilize the canning jars and lids.
11Place the jars in a canning pot and cover them with water.
12Bring the water to a boil and let it boil for 10 minutes.
13Turn off the heat and let the jars sit in the hot water until ready to use.
14Using a ladle, carefully fill the sterilized jars with the jalapeno mixture, leaving about 1/2 inch of headspace at the top.
15Use a non-metallic spatula to remove any air bubbles.
16Wipe the rims of the jars with a clean cloth to ensure a proper seal.
17Place the lids on the jars and screw on the bands until they are fingertip-tight.
18Do not over-tighten.
19Place the jars back into the canning pot, ensuring they are covered by at least 1 inch of water.
20Bring the water to a boil and process the jars for 10 minutes.
21Turn off the heat and let the jars sit in the hot water for an additional 5 minutes.
22Using a jar lifter, carefully remove the jars from the canning pot and place them on a towel-lined counter.
23Let the jars cool to room temperature.
24You should hear the lids pop as they seal.
25Once cooled, press the center of each lid to ensure it is sealed.
26If the lid flexes, the jar did not seal properly and should be refrigerated and used within a week.
27Store the sealed jars in a cool, dark place for up to one year.

🔧Equipment

Large pot
Canning jars with lids
Canning pot
Knife
Cutting board
Ladle
Jar lifter

📊Nutrition Facts (per serving)

🔥Calories: 40 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 9g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 1g

📝Notes

Tips: You can adjust the spiciness by removing the seeds and membranes from the jalapenos before canning. Always wear gloves when handling hot peppers to avoid skin irritation. Ensure that the jars are properly sterilized and sealed to prevent spoilage.

One of my favorite things about this recipe is how easy it is to store and reheat our canned jalapenos. Once they’re fully processed and sealed, we store them on a shelf in our pantry where they remain stable for months.

When we’re ready to serve them up, we simply heat up a few jars in our Instant Pot or on the stovetop with some oil or broth – it’s that easy! Whether we’re serving them at family gatherings or just enjoying them as part of our everyday meals, this recipe never fails to impress.

❓ Frequently Asked Questions About Jalapeno Pepper Canning

Q: What type of peppers should I use for this recipe?

A: For this recipe, you’ll want to use fresh jalapeno peppers that are firm and have a bright green color. Avoid using older or wilted peppers, as they may not can properly.

Q: How do I prepare the peppers before canning?

A: To prepare your peppers for canning, simply slice them into thin rounds and pack them tightly into your jars along with some garlic cloves and a pinch of salt. Make sure to leave enough headspace in each jar for the liquid to cover the peppers.

Q: Can I use canned jalapenos instead of fresh?

A: While you can use canned jalapenos as a substitute, keep in mind that they may not have the same flavor and texture as fresh peppers. If you do choose to use canned peppers, be sure to check the ingredient list for added preservatives or sugars.

Q: What type of liquid should I use for canning?

A: For this recipe, you’ll want to use a vinegar-based brine made from water, vinegar, and salt. This helps preserve the peppers and adds a tangy flavor.

Q: Can I adjust the level of heat in this recipe?

A: If you prefer milder peppers or want to tone down the heat level, you can substitute some or all of the jalapenos with milder pepper varieties like Anaheim or Poblano.

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