Jalapeno peppers

Canning jalapeno peppers

Prep Time1hour hour

Cook Time 35minutes minutes

Total Time1hour hour 35minutes minutes

Ingredients

jalapeno peppers

vinegar

water

Instructions:

Wash peppers.

Cut into quarters, removing stems and seeds.

Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.

Remove from pot with slotted spoon.

Pack into ¼ litre (½ US pint) or ½ litre (1 US pint) jars.

Leave 3 cm (1 inch) headspace.

Add 1 ½ teaspoons vinegar to each ¼ litre (½ US pint) jar; 1 tablespoon vinegar to each ½ litre (1 US pint) jar.

Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace of 3 cm (1 inch.)

Debubble; adjust headspace.

Wipe jar rims.

Put lids on.

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Processing time: either size jar 35 minutes.

Notes:

The seeds are where the heat are; you can leave some in, if you wish.

From https://www.healthycanning.com/canning-plain-jalapenos