Canned Candied Jalapeños

Jalapeños

Canned Candied Jalapeños

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Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

  • 3 cups vinegar, ACV or white (at least 5% acidity)
  • 2 tsp salt
  • 4 cups sugar
  • 6 cloves garlic, sliced
  • 2 tsp. turmeric
  • ½ tsp cayenne powder
  • 2 tsp. mustard seeds
  • 4 pounds jalapenos, sliced into ¼ inch rings

Directions:

  1. Prep jars and peppers: Wash pint jars and keep hot in simmering water until ready to use (do not boil). Wash lids in warm soapy water. Wearing gloves, wash and drain 4 pounds jalapeños, sliced into 1/4-inch rings, stems discarded.
  2. Make the syrup: In a large non-reactive pot, combine 3 cups vinegar, ACV or white (at least 5% acidity), 4 cups sugar, 2 teaspoons salt, 2 teaspoons turmeric, 6 garlic cloves, sliced, 5 teaspoons cayenne powder, and 2 teaspoons mustard seeds. Bring to a boil over high heat, stirring to fully dissolve the sugar.
  3. Simmer peppers in syrup: Add the jalapeño slices to the boiling syrup, lower heat to medium, and simmer until the peppers turn dark green and begin absorbing the syrup.
  4. Fill the jars: Using a slotted spoon, ladle the hot peppers into hot jars first, then top off with syrup, leaving 1/2 inch headspace. Remove air bubbles, and wipe jar rims clean before adding lids and bands fingertip-tight.
  5. Load the NESCO canner: Place the liner pot in the NESCO Smart Canner and Cooker and set the canning rack in the bottom. Load the filled jars onto the rack.
  6. Add water: Fill with water until jars are covered by at least 2 inches. Make sure the Pressure Limiting Valve is set to Exhaust.
  7. Set water bath mode: Press the WB/Steam button, then press TIME (+) to set the processing time to 15 minutes for 0-1,000 ft (20 minutes at 1,001-6,000 ft, 25 minutes above 6,000 ft).
  8. Start and wait for full boil: Press Start (do NOT press Pressure Cook). The digital chase will rotate as the unit heats. It should reach a boil in 15-25 minutes — you’ll see a constant, steady stream of steam from the Pressure Exhaust Valve once it’s there.
  9. Start the timer: Once you see the constant steam stream, press Start again to begin the processing timer. Do not press Start a third time, or the unit will shut down completely.
  10. Rest, then remove jars: When the cycle finishes, let the unit rest before turning the lid open. Carefully remove jars with a jar lifter. Lids will pop as they seal and cool.
  11. Cure before opening: Cover jars with a towel and leave undisturbed before checking seals or opening. Store any unsealed jars in the fridge.

Canning method: Water bath — pint jars, 15 minutes (0–1,000 ft) / 20 minutes (1,001–6,000 ft) / 25 minutes (above 6,000 ft).