Candied Jalapeños Canning Recipe05. August 2022
Our friend and guest blogger Chez LaRae worked up this Candied Jalapeño Pepper canning recipe that's "Sweet with Some Heat!" You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.
Candied jalapeños are a delicious condiment that pairs well with meats and cheeses, can be spread on sandwiches, stuffed into burritos, or spooned in chile con queso for added punch. Canning jalapeños is an easy one-day project that you will add to your summer recipe book.
Decorate your final jars with our Custom Kraft Apothecary Canning Labels. Labels are customized and printed with your text for peppers, salsa, jam, jelly, or even kitchen baked goods. Shop our Apothecary Canning Label Collection for matching fruits and vegetables.
TIPS: When choosing jalapeños look for glossy, smooth skins and firm chiles for easy slicing. Avoid wrinkled or soft chiles. Wear rubber gloves when cutting jalapeños. I also wear a cloth mask and glasses based on previous experiences coughing, sneezing, and tearing up. You can cut jalapeños with a sharp knife or mandolin.
For sweeter, more syrupy jalapeños, increase the amount of sugar from 5 cups to 6 cups.
Candied Jalapeños Canning Recipe
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Preservation method: Water bath canning
Difficulty level: Easy
YIELD: Makes 10 half-pint jars
- 3 lbs fresh jalapeños, stemmed and thinly sliced
- 2 red bell peppers, stemmed, ribs removed, and finely diced
- 2 1/2 cups apple cider vinegar
- 5 cups sugar (can use 6 cups for sweeter, syrupy jalapeños)
- 1 tbsp turmeric
- 2 tbsp yellow mustard seeds
- 2 tbsp black mustard seeds
- 2 tsp celery seeds
- 1 tsp cayenne powder
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Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat.
Place all ingredients in a Dutch oven except jalapeños and red peppers. Bring ingredients to boil and stir until sugar is dissolved.
Once dissolved, lower the heat and add jalapeños and red peppers. Gently simmer for five minutes until peppers are just heated through.
Ladle hot mixture immediately into prepared jars, leaving ½” headspace. You may have leftover liquid and that is fine. Feel free to discard or use it for another application (i.e. zesty coleslaw). Use a wooden skewer to remove any air pockets and readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight.
Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover canner, and bring water to a boil. Once boiling, process jars for 15 minutes. Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.
Let prepared jars stand at room temperature for 24 hours. Affix CanningCrafts’ labels and write dates on jars. Store unopened jam in a cool, dry place for up to 1 year.
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Our Custom Kraft Apothecary Oval Canning Labels are perfect for any food you put up. Labels are customized and printed with your text for peppers, salsa, jam, jelly, or even kitchen baked goods. Shop our Apothecary Canning Label Collection for matching fruits and vegetables.
Shop for Custom Apothecary Canning Labels & Pepper Canning Labels
I have a silly question – do I leave the water that is in the jars when I go to add the mixture or do I pour it out ? I am talking about the 2/3 water that you put in the jars when you heat them.
Yes, pour the water out of the jars before filling. The purpose of the hot water in the jars is to keep them warm before you fill them. If you add hot fillings to a cold jar, you run the risk of jars cracking.
If you ever have a canning recipe that is processed for under 10 minutes, you would need to sterilize the jars by boiling in hot water 10 minutes too. There are some jam recipes that may have processing times under 10 minutes, but the vast majority of canning recipes process 10 minutes or longer, so sterilizing (boiling) jars is usually not needed. But keeping them warm before filling will prevent breakage.
When I’ve canned peppers before they get so soft, not like those you’d purchase from the store. Tips for less mushy results?