Candied Jalapenos (Canning)

Candied jalapenos that can be used over cream cheese for and sweet and savory appetizer.


32 - 1/2 pint jars


Calories 77, Total Fat 0.1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 19.8g, Dietary Fiber 0.5g, Total Sugars 19.4g, Protein 0.2g


Prep Time/Cook Time:

15 minutes / 35 minutes

Remove the stems from all of the jalapeno peppers. Slice the peppers into uniform 1/4 inch rounds. Set aside. In a large pot, bring cider vinegar, white sugar, turmeric, celery powder, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, into clean, sterile canning jars. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes. Pour the boiling syrup into the jars over the jalapeno slices. Wipe the rims of the jars with a clean towel and top with two-piece lids. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. Transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.