The Art of Canning Green Jalapeños: A Spicy Adventure

Canned and ready to enjoy!

Canning green jalapeños is a rewarding and practical way to preserve their fiery flavor for months to come. Whether you’re a seasoned canner or just dipping your toes into the world of home preservation, this guide will help you create jars of spicy goodness to enjoy year-round.

Why Can Jalapeños?

Green jalapeños are versatile. Their tangy heat enhances salsas, tacos, sandwiches, and even cocktails. By canning them, you capture their peak flavor and ensure you always have a supply on hand, whether you’re spicing up your chili or crafting a custom charcuterie board.

Tools and Ingredients You’ll Need

Ingredients:

- Fresh green jalapeños (about 1.5 pounds (400g) per quart jar)

- White vinegar (5% acidity)

- Water

- Pickling salt (or non-iodized salt)

- Garlic cloves (optional, for added flavor)

- Spices (optional, such as peppercorns, cumin seeds, or oregano)

Tools:

- Large stockpot or canner

- Canning jars with lids and rings

- Jar lifter and canning funnel

- Cutting board and knife

- Clean kitchen towels

Step-by-Step Instructions

Prepping the peppers

1. Prepare the Jalapeños

Wash the jalapeños thoroughly to remove any dirt. Slice them into rings, or leave them whole if preferred. If slicing, wear gloves to protect your hands from the capsaicin.

2. Sterilize the Jars

Place the canning jars in a boiling water bath for 10 minutes to sterilize. Keep them warm until ready to use.

3. Make the Brine

In a pot, combine equal parts white vinegar and water. Add one tablespoon of pickling salt per cup of liquid. Bring the mixture to a boil, then reduce heat to a simmer.

4. Pack the Jars

Carefully pack the jalapeños into the warm jars, leaving about ½ inch of headspace. Add a clove of garlic or a pinch of your chosen spices for extra flavor.

5. Add the Brine

Pour the hot brine over the jalapeños, ensuring they are fully submerged. Leave ½ inch of headspace. Use a non-metallic utensil to remove any air bubbles, and adjust the brine level if needed.

6. Seal the Jars

Wipe the rims of the jars with a clean, damp cloth. Place the lids on top and screw the rings on until fingertip-tight.

Ready for the canner

7. Process the Jars

Place the jars in a boiling water canner, ensuring they are fully submerged. Process for 10 minutes (adjusting for altitude if necessary). Wondering about altitude adjustments? Read my post about it here Remove the jars and let them cool completely.

Storing and Enjoying your canned Jalapeños

Once cooled, check the seals. Properly sealed jars can be stored in a cool, dark place for up to a year. Unsealed jars should be refrigerated and used within a few weeks.

These canned jalapeños are perfect for adding heat to nachos, pizzas, or any dish that needs a spicy kick. Their tangy brine also doubles as a zesty marinade or cocktail ingredient.

Tips for Success

- Safety First: Always use vinegar with at least 5% acidity to ensure safe preservation.

- Experiment: Add different spices or herbs to customize the flavor.

- Wear Gloves: Handling jalapeños can cause skin irritation.

Canning green jalapeños is a delightful way to preserve their vibrant flavor and spice up your meals. With a little preparation and the right tools, you’ll have jars of homemade heat ready to brighten any dish. So roll up your sleeves, grab your jars, and embark on this spicy adventure!