I started canning a little over two years ago, with my very first jelly. Rosemary. It was great on meat and on crackers. Then I canned a couple more jellies (lemon and plum) and then a bunch of tomato sauce.
This year I want to step up the game, and I am starting with these jalapeno slices. We're loving our hot peppers this year, and are hoping to increase our crop next year.
And of course add the ghost peppers.
I figured we will be needing a way to preserve some of our spicy goodness and decided to try this one.
Pickled Jalapeno Slices
Ingredients:
Directions:
Prepare for water-bath canning: wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
Cut the chiles into 1/8-inch-thick slices and rinse under cold water to remove the loose seeds. (If you have sensitive skin at all, it is worth wearing gloves for this part - it is a lot of contact with spicy peppers!) Drain well.
In a nonreactive pot, combine the vinegar, 1 cup water, sugar and salt and bring just to a boil, stirring to dissolve the sugar and salt.
Ladle the boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
Working quickly, put a garlic clove into each of 4-6 pint jars (I would prepare 6 jars to be safe, though it made about 5 pints for me). Pack with the chiles, leaving 1 inch head space at the top. Ladle the hot vinegar mixture into the jars, leaving 1/2 inch head space. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it is finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 10 minutes to process. Remove the jars to a folded towel, and do not disturb for 12 hours.
After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed and the jar should be refrigerated immediately.
Really, canning isn't hard at all. This took me about an hour, and I was watching the Olympics (and taking pictures) while I was doing it. It's pretty rewarding to be able to set aside some of your own produce for a rainy day. Or a cold one. Depending.
Do you can? What is your favorite thing to can? If not, would you ever consider giving it a shot?
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This year I want to step up the game, and I am starting with these jalapeno slices. We're loving our hot peppers this year, and are hoping to increase our crop next year.
And of course add the ghost peppers.
I figured we will be needing a way to preserve some of our spicy goodness and decided to try this one.
Pickled Jalapeno Slices
Ingredients:
- 2 1/2 pounds jalapeno chiles
- 4 cups cider vinegar (5% acidity)
- 2 tablespoons sugar
- 2 tablespoons pure kosher salt
- 4-5 cloves garlic
Directions:
Prepare for water-bath canning: wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
Cut the chiles into 1/8-inch-thick slices and rinse under cold water to remove the loose seeds. (If you have sensitive skin at all, it is worth wearing gloves for this part - it is a lot of contact with spicy peppers!) Drain well.
In a nonreactive pot, combine the vinegar, 1 cup water, sugar and salt and bring just to a boil, stirring to dissolve the sugar and salt.
Ladle the boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
Working quickly, put a garlic clove into each of 4-6 pint jars (I would prepare 6 jars to be safe, though it made about 5 pints for me). Pack with the chiles, leaving 1 inch head space at the top. Ladle the hot vinegar mixture into the jars, leaving 1/2 inch head space. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it is finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 10 minutes to process. Remove the jars to a folded towel, and do not disturb for 12 hours.
After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed and the jar should be refrigerated immediately.
Really, canning isn't hard at all. This took me about an hour, and I was watching the Olympics (and taking pictures) while I was doing it. It's pretty rewarding to be able to set aside some of your own produce for a rainy day. Or a cold one. Depending.
Do you can? What is your favorite thing to can? If not, would you ever consider giving it a shot?
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