If you’ve never canned before, typically I wash my canning jars, lids and bands in the dishwasher on sanitation wash the morning before I want to can. Then I fill my canner with water and put jars, lids and bands in the water and start heating. By the time I am ready to fill my jars, they have been sitting in boiling water for quite a while. Then that water is nice and hot and doesn’t take too long to heat back up to a boil once the jars are filled and ready to go.
3 pounds jalepenos
2 cups cider vinegar
6 cups white granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 teaspoons granulated garlic (I used garlic powder)
1 teaspoon ground cayenne pepper
Make sure you wear gloves while you are cutting your jalepeno peppers. I have learned this the hard way, especially with 3 pounds of peppers!! Slice the stems off and discard. Slice the peppers into about a ¼ inch round. Set aside.
In a large pot bring the rest of the ingredients to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 minutes. Use a slotted spoon to transfer the peppers into clean, sterile canning jars. Fill to ¼ inch of the upper rim of the jar. Turn the heat back up under the pot and boil the syrup for 6 minutes.
Use a ladle to pour the syrup over the jalalpenos. Insert a knife to release any trapped air. Wipe the rims of the jars with a clean damp towel and fix on new lids and tops.
Place jars in a canner, cover with water by 2 inches. Bring the water to a full boil and boil for 10 minutes for half pints and 15 minutes for pints. After 10 minutes use canning tongs to transfer jars to a cooling rack. Leave to cool for 24 hours.
Says to let mellow for 2 weeks to a month. I haven’t eaten these yet as they are in the canner processing as I type! J I will definitely keep you posted as to how they turn out!