Canning Jalapenos

Jalapenos are a key ingredient in our kitchen. We use them on nearly everything. While we typically prefer fresh ones, I recently found that canning our garden-grown peppers delivers quite a kick. Previously, I wasn’t fond of pickled jalapenos, as the store-bought versions tend to be too mild for our tastes.

The canning process is pretty straightforward. This time, I’m slicing the peppers and using half-pint jars. They don’t hold a lot, but smaller portions are handy when we don’t need much. I will probably also prepare some pint-sized jars for our favorite cabbage salsa.

To begin, boil a mixture of water, vinegar, and canning salt for the brine. Pack the jalapenos into the jars, then pour in the brine, ensuring to leave a 1/4″ headspace. Process the half pints for 10 minutes and the pints for 15 minutes, adjusting the time based on your altitude.

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