Anybody have a solid recipe for: Canned Whole Pickled Jalapeños???

[Bloodyhands]

The Boss lady wanted me to ask.
She has been struggling to find a canning recipe for canned pickled jalapeños.
Thanks in Advance for Any contributions!

 

[Chdamn]

The only thing that I can tell you is the best thing to do before canning is to burn the skin and then use a brush to remove it.

Jalepeno skin is nasty once canned. It’s no longer crisp just tough.

I spent hours of my life doing this as a kid for my mom to can them.

We would set a propane torch on the counter and stick the jalepenos on fondue forks. Poked into the stem.

Hold the pepper a few inches from the flame and rotate. The wax skin will snap crackle and pop.

After you do all of them use a soft brush and running water to remove.

If you use a little alum in the canning like pickles the pepper will be nice and crisp without the water logged wax coating.

 

[GymB]

The only thing that I can tell you is the best thing to do before canning is to burn the skin and then use a brush to remove it.

Jalepeno skin is nasty once canned. It’s no longer crisp just tough.

I spent hours of my life doing this as a kid for my mom to can them.

We would set a propane torch on the counter and stick the jalepenos on fondue forks. Poked into the stem.

Hold the pepper a few inches from the flame and rotate. The wax skin will snap crackle and pop.

After you do all of them use a soft brush and running water to remove.

If you use a little alum in the canning like pickles the pepper will be nice and crisp without the water logged wax coating.

I just charred and peeled a pile of poblano chilis last night, same deal. Did them on the grill.

 

[Chdamn]

Oh and honestly my mom just basically used a pickle recipe to can jalepenos.

It’s just a brine and alum deal. You should be able to find plenty of pickle recipes.

 

[Tailhunter]

 

[kcult]

The Boss lady wanted me to ask.
She has been struggling to find a canning recipe for canned pickled jalapeños.
Thanks in Advance for Any contributions!

For around six regular sized Mason jars, my recipe is:

2C apple cider vinegar
1.5C water
1C sugar

Bring that stuff to a boil, melting the sugar, then turn off the heat.

In the jars, I put 1 teaspoon of salt, then whatever pepper or sliced veggie I'm doing.

Pour the hot liquid in the jars, put on the lids, and wait for the pop.

This recipe seems to be a hit with most that try it, but feel free to look at it with a raised eyebrow and say, "That don't sound right."

 

[Bloodyhands]

@kcult
I just read her the recipe aloud and she had the raised eyebrow, said "huh" and walked back into the kitchen.
I don't know what that means, but a Thank You for sharing.

 

[kcult]

@kcult
I just read her the recipe aloud and she had the raised eyebrow, said "huh" and walked back into the kitchen.
I don't know what that means, but a Thank You for sharing.

I laffed. And you're welcome.

Squash, cayennes, jalapenos, slightly green tomatoes, cucumbers... it seemed to work well for all those.

Edit: And if I did the jalapenos whole, I would cut slits in them just to give the liquid a good path to the inside.

 

[cjcullom]

If your canning for the future I would remove the whole stem and seeds. Any seed is high in fat therefore making it a candidate for rancidification.
The Ball Blue book should have some variations on the liquid you may like. Tannins are your friend(grape leaves) to help maintain some crispness.
R

 

[hp468]

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