Boil your jars, lids, and lid rings about 20 minutes or so before using. This particular recipe is pretty basic but gets the job done for you. Remember to always follow all safety precautions when canning. NOTE: It is highly recommended that you use a pressure canner for properly canning jalapeno peppers.
- 1 cup rice wine vinegar
- 1 cup white granulated sugar
- 1/2 cup salt
- 3 cups water
- 2 bay leaves, dried
- 1/4 cup yellow mustard seed
- Bring all ingredients to a boil - make sure the salt and sugar dissolve completely.
- Pack several jars with the peppers you wish to preserve. NOTE: If you wish, you can also add garlic cloves to the jars for additional flavor.
- Remove bay leaves and add solution to jars. Be sure to tap jars to remove air pockets.
- Seal the jars with sterilyzed lids and rings, the boil again for 10 minutes. Overboiling can result in mushy peppers.
- Remove jars from water and dry.
- After they cool, you can check the validity of the seal by pressing the top of the jar: if the top is sucked in, the jar is sealed. If it pops up and down, the jar is not sealed and you’ll need to start over (from the beginning: do NOT reprocess jars that were not sealed by initial canning. Remember, safe is much better than sorry).
- Store for later use!
Refer back to our Canning Jalapeno Peppers information page for canning safety and canning tips for peppers.
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