Canned Pickled Jalapenos

Pair these Canned Pickled Jalapenos with sandwiches, pizza, nachos, burgers, and even scrambled eggs! All you need to prepare these are jalapenos, white vinegar, salt, and water! Easily double or even triple the recipe and stock your canning pantry with these delicious hot and spicy morsels!

I was never a fan of spicy food, but over the years I have been slowly increasing the amount of heat I add to my food.  I have conquered dried red chili flakes, so much so that I basically use up a jar of them in about a month. And, I’m the only one in the house who will eat them! It was time to venture into the world of jalapenos – and Canned Pickled Jalapenos won me over!

I’ve added jalapenos to a few recipes over the years, but I would always cut back on the suggested amount because I used to have such a fear of them burning my tongue and my insides.  But, just recently, I tried adding canned, fire-roasted jalapenos to a dip recipe and it was absolutely delicious!

There’s a common saying that not much in life is certain. Well, the one thing in my life that is most definitely certain is my love of jalapenos. How many times do I think to myself that I missed out on so many delicious recipes, because of my fear to try spicy or hot food!? I’ve long gotten over that fear and these pickled jalapenos are my reward!

OVERCOMING MY FEAR OF SPICY FOOD

Yes, that might sound funny, but I used to be so afraid of anything that was spicy. I used to think that just by touching jalapenos I would put myself at risk. You see, I would surely be that one person who would rub his eye right after! It took me years to master the ability to eat spicy food. You must understand, Dear Reader, I grew up in a house where the spiciest and hottest ingredient ever used with regular ground black pepper. Even that was used sparingly!

Eventually, I was able to increase my heat/spice level tolerance bit by bit until I could comfortably eat a jalapeno. Now, I think we have jalapenos on hand all the time. I’ve even managed to incorporate them into many of our regular dishes. Both John.e and McKenna will eat them too, which totally surprised me! I think the key for John.e is removing the heat factor first – the seeds!

Come to think of it, I probably add spiciness to almost everything I prepare for myself. I’m just thinking about those dried red chili flakes, for example. I use about a jar of those in one month because I load up on them all the time. Of course, I only use those when I make something for myself. If John.e is eating what I’m preparing, it’s ground black pepper only.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Jalapenos – You will need about three dozen jalapenos to get 5 jars. I’m using these decorative spiral Ball mason jars. They hold almost two cups and I used 4 of them. So, this recipe will yield about 8 cups.
• White Vinegar – Usually I’ll suggest substitution options for vinegar flavours, but in this case, I would not recommend using anything else. The taste will completely change and I can’t guarantee it will be any good.
• Pickling Salt – If you use regular table salt or sea salt, you run the risk of the liquid becoming super cloudy.
• Water

HOW TO WATER BATH CAN

STEP 1: PREPARING THE JARS

Some canners say that if you need to boil the jars longer than 10 minutes, then you don’t need to sterilize the jars. I say no! Canning is not as simple and cheap as frying an egg. It takes time, and an investment if you don’t already have the equipment. Eliminate any risk whatsoever by always sterilizing your jars. It’s easy to do and your Canned Pickled Jalapenos will thank you! Wash the jars in hot, soapy water. Rinse the jars well under running water to get rid of any soap residue.

Transfer the jars to a large pot of water. Bring to a boil and boil for 2-3 minutes. Using a jar wrench/lifter, lift the jars out of the water, tilting to pour out the water. Be careful; it’s hot! Stand the jar up on a baking sheet. Once all of the jars are on the baking sheet, place them into your preheated oven at 200 degrees F. This will keep them hot and away from any contamination.

STEP 2: PREPARING THE SEALS AND RINGS

Mason jars are equipped with three parts. The first is the jar. The second and third parts combine to form the lid. The flat disc with the rubber ring on the bottom is the seal. Finally, the circular part that actually screws onto the jar is called a screw band. Depending on the brand or the recipe you’re reading, the names of these things can vary. But, they all do the same thing.

The screw bands never come in contact with the food, so they do not need to be washed or sterilized. But, because I want to eliminate any risk of contamination, I make sure they’re clean. After all, they have been sitting in a warehouse before they got to the store, and then finally, to me. That’s too many germs for my comfort level! I wash them in hot, soapy water, rinse them well, and transfer them to a bowl until I need them. The sealing disk/sealing ring needs a little more consideration.

If you look at the bottom of the lid, you will see a reddish-brown rubber ring. It’s attached to the lid. This ring has a huge job! It is pretty much in charge of keeping your food safe for long-term storage. Place the lids into a glass bowl. I like to separate them so that they are not all stacked. When I’m ready to ladle the food into the jars, I pour a kettle of boiling water over the lids so that they are sterile and the rubber band softens. That’s it. You have now prepared your jars. Next, we need to get the canner ready!

STEP 3: PREPARING THE CANNER

You can buy a canning pot, but you don’t have to do that. Any stock pot will do just fine. Be sure that the pot is tall enough to hold enough water so that your jars are covered by at least an inch of water. Fill the canning pot accordingly. Also, be sure to insert a canning rack or mat into the bottom of your pot. If you buy a canning pot it will come with one. Otherwise, you can buy them for any pot size. Never let your jars touch the bottom of the pot when boiling. They could easily break and your Canned Pickled Jalapenos will be lost. Once you’ve done this, bring the water to a full boil.

In most cases, if you’re new to canning, you might notice some white residue on the jars after all is said and done. This can easily be cleaned off once the jars are cool. A few tablespoons of white vinegar in the boiling water helps to eliminate most of it. I use it every single time.

Lastly, it’s always a good idea to keep a kettle of boiling water close by. Depending on how many jars you need to process, you might have to boil them in batches. You will be surprised at how quickly rapidly boiling water can evaporate. Having a kettle of boiling water will allow you to easily top up the canning pot without altering the temperature of the water.

STEP 4: FILLING THE JARS

Depending on the recipe, filling the jars is quite easy. Having some inexpensive equipment on hand can make this process much easier. Invest in a canning funnel. It will help you ladle the food into the jars without making a mess. Remember to pay attention to the recipe’s recommended headspace. This is the amount of empty space from the top of the food to the very top of the jar. Also, it’s imperative to keep the rim of the jar clean to ensure a good seal. You will also need a bubble remover. You can buy these, but I’m not a fan of them. A clean wooden chopstick does the same thing. Removing bubbles will prevent mould from growing.

Lastly, you will need a magnetic lid lifter. Remember how I said the flat sealing lids will be submerged in a bowl of boiling water? Well, you can’t just pick them up with your hands. First of all, it’s hot! Secondly, you will want to eliminate the risk of any contamination. Do not touch the underside of the lid. Period! Using a magnetic lid lifter will allow you to pick up the lid and position it right onto the rim of the jar without ever touching it.

Finally, you will need to screw on the metal screw bands. In most cases, the food in the jars is scalding hot, so you can’t touch the jars to tighten the lids. But, that’s a good thing! You should never over-tighten the lids. Place the screw band over the jar and tighten it with one hand. It should be snug, not tight. Now, that’s it! You’re ready to boil these jars!

STEP 5: BOILING THE JARS OF FOOD

Carefully lift the jars of Canned Pickled Jalapenos straight up using a jar wrench/lifter. Lower the jar into the pot of boiling water. Fill the canning pot with jars in this manner. Don’t jam the jars in; leave a little bit of space between the jars. I aim for about a centimetre or a finger’s width. Remember, you can process the jars in batches.

Once the canning pot is loaded, place a lid on the pot, and start your timer according to the recipe you are following. If the water is not at a full boil, do not start timing until it is! When the time is up, use the jar wrench to lift the jars straight up out of the water. Transfer the jars to a flat surface that has been lined with a few layers of kitchen towels. Allow the jars to fully cool – at least 24 hours! Finally, wipe the jars down, label them with contents and date, and store them in a cool, dark cupboard or pantry.

Some people remove the screw bands after the jars have cooled for 24 hours. I remove them just to check if there is a good seal. I put them back on once I’ve checked. It’s up to you if you want to leave them off. If you notice that a jar has not been sealed, you can either discard it or refrigerate it for immediate consumption. Only do so if you are 100% sure the food has not been compromised and that it is safe to eat.

HOW TO PREPARE YOUR PICKLED JALAPENOS

Begin by washing the jalapenos well. I highly recommend that you were latex gloves for this next part. Slice the jalapenos into 1/4 inch slices, discarding the stem end. Pile the jalapenos into the clean, hot jars. Set aside.

Next, measure the vinegar, water, and salt into a saucepan. Over medium heat, bring the mixture to a boil. Stir until the salt has fully dissolved. Ladle the brine into the jars. Remove any air bubbles. Top up the brine, being sure to leave 1/2-inch headspace. Wipe the rim of the jar with a clean, moist paper towel. Place the lid on the jar and process in a prepared waterbath canner for 10 minutes.

STORING CANNED PICKLED JALAPENOS

Once you have safely removed the jars of processed Canned Pickled Jalapenos from the canner, and they have cooled completely, it’s time to store them.

Storing properly is just as important as every step you take to ensure your efforts are safe and sterile. The first thing I like to do is wash the jars. Sometimes, the jars will be covered with a residue from the boiling process. This is normal and will depend on your water source. If I can in our city apartment, the jars are not too cloudy at all. But, at our home in the country where we use well water, the jars will have a chalky, white residue on the outside.

You can wash the jars under warm running water with a little bit of dish detergent. Dry the jars well with a clean towel. Next, it’s important to label them properly. Trust me – if you fall in love with canning, you’ll come to rely on labels. In the beginning, I could easily mistake a jar of canned tomatoes for a jar of salsa or a jar of sauce!

Your label should include the name of the recipe and the date you made it. Store the jars in a cool, dark place. You don’t need to push them all to the back of the corner in your unfinished basement! Any pantry or cabinet will do as long as it’s not directly above a heat source. I store mine in a built-in pantry under the stairs. Just keep them cool and away from direct light to prolong the shelf life.