Canned Jalapeños Not Pickled -

Equipment

Canning jars
Pressure canner
Stock pot
Funnel
Ladle
Jar lifter
Debbubler
Magnetic lid wand
Gloves (optional but recommended)
Rag
Vinegar

Ingredients

2 lbs Jalapenos
Salt (optional)
Water

Instructions

Cleaning Your Jars, Lids, and Prep Canner
Wash your canning jars, lids, and bands in hot soapy water. Rinse well and place the jars upside down on a clean kitchen towel or on a drying rack. Fill a pressure canner to the bottom line inside your canner which equals about 3 quarts of water. Place your canner on your stovetop over medium heat to begin heating.
Preparing the Jalapeno Peppers
Start by washing your jalapenos thoroughly under running water. If you have gloves you should wear gloves while handling and cutting the peppers. Due to their capsaicin content once it gets on your skin it will burn even after washing your hands. If you do not have gloves it is important to wash your hands every few minutes to try to remove any capsaicin that may be on your skin. Remove the stems from each pepper and cut them however you prefer. You can slice them but I prefer to dice the peppers. I do save some of the seeds to add as well to add more heat.
Step 3: Packing Your Jars
Fill your clean jars with sliced, diced, or whole jalapenos, tightly packed. Add 1/4 teaspoon of salt to half pints, 1/2 teaspoon to pints, and 1 teaspoon to quarts. Fill your jars with the hot water. Leave about an inch of headspace. Use a debubbler to remove any bubbles and air pockets in the jars.
Sealing and Processing the Jars
Wipe the rims of each jar with a clean rag dampened with vinegar. The vinegar will remove any water or debris. Using a magnetic lid wand take out the lids and place them on top of each jar. Secure with a ring. Place your filled jars into your pressure canner and process for 35 minutes for half pints or pints and 40 minutes for quarts.

Nutrition

Serving: 2tbsp | Calories: 20kcal