DIY Canning Jalapenos
Canning Jalapenos from the garden!
This is a family favorite! In Florida, I can pretty much grow jalapenos year round. I have far from a “green thumb” but these plants are ruthless. It is a good thing my husband loves to eat them on almost anything. 🙂
1. Pick Jalapenos and rinse.
2. Slice the jalapenos to your liking. We like them in slices
and whole. Don’t forget the rubber gloves!
3. If canning whole jalapenos be sure to tear off the stems and
puncture the jalapenos. If canning sliced jalapenos remember that
the more seeds to keep in your canning the hotter it will be.
4. Place 1/2 clove (or minced) garlic and 1 tsp of kosher salt
(or canning salt) in the bottom of each jar.
Fill mason jars with the prepared jalapenos.
(Make sure you properly sterilize your jars before canning.)
5. (I forgot to take a picture of this part.) Bring 1 part water
with 2 parts vinegar to a boil. Pour into your prepared jars.
Make sure your liquid is covering the peppers.
6. Wipe excess liquid off of the rims of your
jars and lids. Tighten your lids onto the jars.
Place your canned jalapenos into water
(at rolling boil) for 10 minutes. This will
seal the cans.