We canned about 5-6 pounds of fresh jalapeño peppers yesterday. My pictures aren't very good, but I'm hoping the peppers are! Ended up with about 10 jars. They'll be ready in 3 or 4 weeks.
The top jar is plain jalapeños with a few carrot slices thrown in. The bottom two are honeyed jalapeños (I used both red and green)
Plain jalapeño peppers with carrots.
Honeyed jalapeños. Instead of white vinegar, I used apple cider vinegar with honey and sweet pickle spices. Sweet and hot (like me!).
The top jar is plain jalapeños with a few carrot slices thrown in. The bottom two are honeyed jalapeños (I used both red and green)
Plain jalapeño peppers with carrots.
Honeyed jalapeños. Instead of white vinegar, I used apple cider vinegar with honey and sweet pickle spices. Sweet and hot (like me!). 
4 comments:
The honeyed jalapenos sound great! Do you have a recipe?
Thanks, Ernest!
Here's the one I use...
HONEYED JALAPENO PEPPERS
2 ½ - 3 lbs of jalapeño peppers (I usually slice mine up)
Sliced carrots, if desired
4 cups Apple Cider Vinegar
1 Cup Water
5 teaspoons pickling salt (you can get this at Walmart or the grocery store)
5 Tablespoons honey
Pickling Spices (you can get this in the spice section at Walmart or the grocery store)
Olive Oil
Place about 1 tablespoon of the pickling spice in the bottom of each pint jar. Pack peppers into hot, clean pint jars, leaving ½” headspace. Combine vinegar, water, honey and pickling salt in a large sauce pot. Bring mixture to a boil; reduce heat and simmer a couple of minutes. Pour pickling mixture over peppers leaving ½” headspace. Pour 1 tablespoon of olive oil over the top. Remove air bubbles. Wipe top rims clean. Close the jars with two-piece caps (It’s best to put the sealing lids in hot water while you are preparing so that they will seal better). Process for 10 min in boiling water bath.
Let set for 12-24 hours. Check seals (you can usually hear them pop!)
Ready to eat in 3 to 4 weeks.
For tons and tons of variations, I’d also recommend the book “The Joy of Pickling” by Linda Ziedrich. Absolutely everything you’d ever want to know about pickling darn near anything. I got my copy from Amazon.com
Many thanks!
I just picked 4 lbs of jalapenos out of the snow here in Fremont, Nb. and want to can them. I want an idea like: food blender them, pressure canning them and using them in my deer sausage and deer sticks. I will trade you my 15Mountain Man recipes for a good idea.
Pepper Morris
peppermorris@msn.com
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