When canning jalapeno peppers, rinse them under cool water and remove the stems. Pack raw jalapeno peppers into sanitized canning jars. Cover them with a pickling solution, leaving 1/2” headspace. Process in a water bath canner for 10-15 minutes.
What is the Best Way to Preserve Jalapeno Peppers?
The best method of preserving jalapenos is pickling and then canning the peppers. Canning jalapenos allows you to preserve large quantities of peppers and store them at room temperature for a year.
How to Pickle and Process Jalapenos in a Water Bath Canner
When pickling jalapenos, the best canning method to use is water bath canning.
This easy method for pickling jalapenos is perfect for first-time canners:
- Wash fresh jalapeno peppers under running water and dry them with a clean cloth.
- Trim away the jalapeno stems and cut the peppers into slices or leave them whole, depending on how you like them. Be sure to wear gloves when handling peppers to avoid skin burns.
- In a large pot, combine vinegar, water, pickling salt or canning salt, and sugar. Boil while stirring the mixture until the salt and sugar are dissolved.
- Prepare canning jars, lids, and screw bands by washing them in soapy, hot water. Rinse and set aside.
- Sterilize the Mason jars by placing them in boiling water for 10 minutes, then remove and place them on a clean towel.
- Pack the jalapeno peppers tightly into the sterilized pint or half-pint jars.
- Ladle the hot brine over the jalapeno slices, leaving 1/2-inch headspace at the top of the jar.
- Use a sterilized spatula or air bubble remover tool to remove any trapped air bubbles in the jar.
- Wipe the rim of the jars with a clean cloth and place the lids on the jars. Add the screw bands and twist until the bands are fingertip tight.
- Place the jars in a canning rack and lower them into the water bath canner.
- Ensure the jars are completely covered with water, and there is at least 1 inch of water above the tops of the jars, and bring to a rolling boil.
- Process the jars for 10 minutes at an elevation below 1,000ft, 15 minutes for elevations between 1,001 and 6,000ft, and 20 minutes for elevations above 6,000ft.
- Once the processing time is done, turn off the heat and allow the jars to sit undisturbed in the water for 5 minutes.
- Use canning tongs to remove the hot jars from the water bath canner and place them on a towel or cooling rack. Let the jars cool at room temperature for 12-24 hours.
- After the jars have cooled, remove the screw bands from the jars.
- Check the seals by pressing down on the center of the lid. If the lid doesn’t move up and down, the jar is sealed. If the lid moves, the jar is not sealed, and you will need to refrigerate the jar or reprocess it.
- Store all sealed jars of pickled peppers in a cool, dry place.
Can Jalapenos Be Canned Without Pickling?
If jalapenos aren’t pickled first, they cannot be processed in a water bath canner due to their low acidity.
Per the NCHFP, it is possible to can jalapenos that haven’t been pickled using a pressure canner.
The pressure canning method ensures that the internal temperature of the jars reaches a level that is high enough to destroy any potential bacteria that could cause illness.
What is the Shelf Life of Canned Jalapenos?
Canned jalapenos are shelf stable for up to 1 year when sealed properly and stored in a cool, dry, and dark place. Pickled jalapenos that haven’t been canned have a shelf life of 3 months when stored unopened in a refrigerator.
How Do You Store Canned Jalapenos?
Canned peppers should be stored in a cool, dry, and dark place, such as a pantry or cupboard.
Avoid storing them in areas that are exposed to direct sunlight or heat sources, as this can accelerate spoilage and cause discoloration. Ensure the jars are dated to keep track of their shelf life.
Do You Need to Add Anything to Can Jalapenos?
It is not necessary to add anything to can jalapenos, but canned jalapenos can be flavored by adding Kosher salt, sugar, onions, garlic, and spices.
For jalapeno rings to remain crisp when canning, use a recommended preservative like Pickle Crisp before you ladle the pickling liquid into the canning jars. Follow the directions on the container for the best results.
Recipe Ideas for Canned and Pickled Jalapenos
Canned and pickled jalapeno peppers are versatile. You can use hot peppers to spice up nachos, hot dogs, and tacos or as an ingredient in soup or chili.
This recipe features pickled jalapenos paired with rich black beans, onions, and tomatoes served on a bed of fluffy white rice.
Use your home canned jalapeno to make filling and spicy cornbread – the toppings only take 15 minutes to prepare!
This colorful side dish includes canned jalapenos, roasted corn, cilantro, tomatoes, and queso fresco.
This crunchy and delightful pizza is topped with hot peppers – add pickled or canned jalapenos for an extra flavorful kick!
Make use of your canned jalapenos and blend them with ranch, buttermilk, and sour cream to make this creamy dip perfect for parties.