How to Can Candied Jalapenos
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
7 half pints
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Calories
100 kcal
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Course
Condiments
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Cuisine
American
How to Can Candied Jalapenos
Description
Making candied jalapenos begins by washing and slicing fresh jalapeños while wearing gloves to prevent irritation. A syrup is prepared by boiling cider vinegar with sugar and spices including turmeric, celery seed, granulated garlic, and cayenne pepper. The peppers simmer briefly in this syrup before being packed into sterilized jars, leaving proper headspace.
Additional boiling syrup is ladled over the peppers to cover, and jars are sealed with finger-tightened lids. The filled jars are then processed in a boiling water bath for 10 minutes (half-pints) or 15 minutes (pints) to ensure preservation. This technique extends shelf life and maintains the peppers’ texture and flavor balance between heat and sweetness.
The candied jalapenos have a sweet and mildly spicy profile, suitable for enhancing sandwiches, salads, meats, and sauces. The recipe emphasizes the safe handling of hot peppers, precautions for canning, and creative uses for the leftover syrup. Storage recommendations suggest refrigeration after opening and note the stable sugar-spice settlement is normal.
Ingredients
- 2.5 lbs jalapeños
- 2 cups cider vinegar
- 4 cups sugar
- 1 tsp Turmeric
- 1 tsp celery seed
- 4 tsp granulated garlic
- 1 tsp ground cayenne pepper
Instructions
- Wash and drain peppers. Wear gloves to cut up this quantity of peppers!! Cut into 1/8 - 1/4" slices.
- Add the vinegar, sugar and spices to a large stock pot.
- Bring to a boil. Then reduce heat and simmer for about 5 minutes.
- Add the peppers and simmer for 4 minutes.
- Use a slotted spoon to load jalapenos into washed and sterilized jars. Leave 1/4 inch head space.
- Once peppers are loaded into jars, turn heat up under the syrup again and boil hard for 6 more minutes.
- Ladle additional syrup over top of peppers in jars, leaving the head space.
- Wipe edges of jars.
- Place lids and bands on jars. Finger-tip tighten.
- DO NOT throw out the the remaining syrup! Place it in a jar and use it in a variety ways! Aioli, brush it on meat, fish and poultry try it in cole slaw and potato or macaroni salads! Anything you can think of!
- Place the jars in the canner with hot water in it. Bring to a full rolling boil. Boil for 10 minutes for half pints, 15 minutes for pints. Turn off burner and let stand in hot water for 5 more minutes. Then remove and leave stand on counter overnight.
- The next day check for seal. If center of lid flexes up and down, they must be stored in the refrigerator. Place sealed jars in a cool, dry place.
- Try to resist the temptation to open them for at least 2 months! I like waiting 3 for the flavors to develop! In the meantime, console yourself with the syrup!!
Notes
- Wear gloves when slicing jalapeños to avoid skin and eye irritation.
- Remove seeds and ribs from peppers to reduce heat level.
- Cook syrup down further for thicker brine but ensure enough volume for proper headspace in jars.
- Never discard leftover syrup; use it as a flavor booster in sauces, aioli, salads, and cooked meats.
- Use proper canning methods and times listed to ensure safety and shelf stability.
- Sugar and spices may settle in jar over time without affecting quality.
- Store canned jalapeños in the refrigerator after opening; they keep 3–6 months or more.
- Other hot peppers like serrano or habanero can be substituted following the same process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7half pints
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 127g | 42% |
| Protein | 1g | 2% |
| Sodium | 11mg | 0% |
| Potassium | 485mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 121g | 242% |
| Vitamin A | 1855IU | 37% |
| Vitamin C | 192.3mg | 214% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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