Candied Jalapeno Canning Recipe?

9 years ago

Hello,

Does anyone have an approved candied jalapeno canning recipe? I'm looking for something to then put on cream cheese or goat cheese and crackers. Thanks!

Featured Answer

digdirt2

9 years ago

It is a safe recipe because it uses straight undiluted vinegar (no added water). Just make sure you use 5% vinegar. We've reviewed that particular recipe here before and gave it an OK.

However it is going to be a little dry I think with only 2 cups of vinegar. Notice in the recipe above it calls for 6+ lbs of solid ingredients (onions and peppers) to 7 1/2 cups of liquid (the vinegar). The one you linked to calls for 3 lbs of solids (the peppers) to only 2 cups of liquid. Normally the liquid and solid ingredients are kept in closer proportion to each other so that you get better heat penetration through the jars. The more dense the jar contents the slower the heat penetration so being a bit sloshy in the jar is better than solid pack. Follow me?

You can make it as written but personally if I were making that recipe I'd be prepared to mix up a 1/4 to 1/2 dose of extra brine (the vinegar and sugar and seasonings) and pack the jars a little more loosely. If they are too soupy you can always pour off a bit of the liquid after opening the jars.

For future reference it is always best until some training to stick with tested and approved recipes found at NCHFP or in the approved canning books. And as a very general rule and with only a few exceptions, blogs and personal recipes are not the place to find safe ones. When doing something with high acid foods like fruits and pickles that are all vinegar brined there is little risk but when you get into vegetables the risks rise rapidly. So when in doubt feel free to ask here. OK?

Dave

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Comments (6)

digdirt2
9 years ago
I assume you are referring to what many call Cowboy Candy, aka Bread & Butter Jalapenos? There are many discussions here about it including several recipes and variations contained in those discussions. (Note there are a couple of recipes included that are not safe but they are commented on as such.)

http://www.gardenweb.com/gardenweb/query/cowboy-candy/topic=harvest

I think the original recipe is one Carol (reading lady) shared here several times in the past.

Bread and Butter Jalapeno Peppers

-------- ------------ --------------------------------

4 pounds jalapeno chile peppers -- mixed red and green
2 pounds onions
hot red chili peppers -- dried, one per jar
7 1/2 cups white vinegar -- 5%
3 cups honey -- (24 ounces)
3 teaspoons powdered ginger
3 teaspoons mustard seed
3 teaspoons celery seed
1 1/2 teaspoons turmeric

Wash, top and seed jalapenos. Slice about 1/3" thick. (I like a bit thicker rather than thinner.) Clean, peel and slice onions thickly. Small boiler onions preferred.

Soak vegetables for an hour in cold water after slicing (this will help float out some of the seeds.) I soaked in separate bowls.

Put the remaining ingredients in a large pot and bring to a slow boil. Simmer for 10 minutes. Add jalapenos and onions and fresh red peppers if using instead of dried. Heat mixture to a simmer. Stir and turn mix for 10 minutes.

Pack peppers in canning jars with one red pepper per jar, leaving 1/2 inch head space.

Pour the hot sweet mix on the peppers, filling to 1/2 inch head space. Seal and immerse fully in a simmering hot water bath at 180F (not a roiling boil) for 10 minutes.

After cooling, age for 6 weeks in a dark cupboard.

Yield is 7-8 pints.

____________

Dave
minis006
Original Author
9 years ago
Thanks!

The recipe I was suggested to is at this page http://www.foodiewithfamily.com/candied-jalapenos/amp/

but now that I know more about safety with canning I have no way of telling if this is adequate for food safety or not.
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annie1992
9 years ago
I can personally vouch for Carol's recipe, I make it every year and my husband loves them. I'm a coward, so I can't tell you, but he says they are wonderful. And, if Elery is happy, I'm happy.

Annie
minis006
Original Author
9 years ago
Thank you both, and especially thank you Dave for always being willing to kindly assist anyone including us canning newbies!
Rebecca (7a)
9 years ago
Has anyone tried making Carol's recipe with not-so-hot peppers? Like poblanos, Anaheims, or heatless jalapenos or habaneros?