Candied Jalapeños (Canning Recipe) – Simple & Delicious!
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Turn your summer produce into a year-round pantry staple with this candied jalapeño canning recipe! Learn how to make and preserve these sweet and spicy peppers that are perfect for topping all your favorite dishes.
This a tested recipe from Ball Canning and requires a water bath canner and proper equipment. (Don’t worry; I will walk through the nitty gritty in this post.)

Table of Contents
Every Christmas, my father-in-law asks for one thing and one thing only: candied jalapeños.
So, every Christmas Eve, my husband and I turn canning these sweet and spicy treats into a fun family tradition.
He chops the jalapeños, I make the brine, and together, we make jars of candied jalapeños to gift.
I often make these in the winter for gifting. But jalapeños are a summer crop, and preserving them means you can enjoy their summery flavor all year long.
Don’t have a garden? No problem! Fresh jalapeños from the grocery store work just as well, especially if you can score a good deal.
This recipe is perfect for gifting or stocking your pantry since it uses water bath canning to preserve the jalapeños. It’s an easy way to turn your peppers into a shelf-stable treat that can last 12–18 months.
Now, if you’re new to canning, don’t worry—I’ll guide you through all the safe, tested steps below!
Preserving your own food—whether it’s candied jalapeños, fermented peppers, or watermelon jerky—is a beautiful way to embrace simplicity at home.
There’s nothing quite as satisfying as popping open a jar of scratch-made pantry staples.
I can’t wait for you to try this recipe!

About This Recipe
This recipe follows the ingredients and instructions from Ball Canning’s Candied Jalapeños.
Though the recipe is the same, this blog post goes into more detail about making, preserving, and using candied jalapeños so you can feel confident and excited about making your own pantry staples.

What Are Candied Jalapeños?
Candied jalapeños, often called cowboy candy, are jalapeño slices simmered in a sweet and tangy syrup. They are the perfect balance of sweet and spicy.
While you can often find “sweet heat” jalapeños at the grocery store, nothing beats the flavor and freshness of homemade. Plus, making them homemade is one of my favorite old-fashioned ways to save money.
Below, I’ll share some of the best ways to serve candied jalapeños—but trust me, these versatile little treats can elevate just about anything you pile them on.

Ingredients
- Vinegar: Use white vinegar with at least 5% acidity. This is important because it ensures your jalapeños are acidic enough for water bath canning.
- Salt: Use canning and pickling salt to accurately measure and prevent cloudiness.
- Sugar: I used organic granulated sugar, but any regular white granulated sugar will do.
- Garlic: Use fresh garlic that is free of spots, blemishes, or bruises.
- Turmeric and Cayenne Pepper: These spices add flavor and a little color to your candied jalapeños.
- Mustard Seeds: Mustard seeds add flavor and color. Plus, they have antimicrobial properties (though the main preservatives are vinegar and salt).
- Jalapeños: The star of the jar! Use fresh jalapeños from your garden or the grocery store. Remove any blemished or bruised spots.
Tools You Will Need
- Gloves: I recommend using food-safe gloves while slicing the jalapeños. Don’t touch your eyes!
- Knife: Grab a sharp knife for slicing the peppers.
- Cutting Board: Any cutting board will work. I prefer using an end-grain cutting board.
- Stockpot: Use a large stock pot to make the brine and cook the peppers.
- Measuring Cups and Spoons: Grab your measuring cups and spoons and make sure you carefully measure the ingredients. This is a tested recipe so you don’t want to deviate from the measurements.
- Water Bath Canner: I use a 21.5-quart water bath canner. Canning pots are taller than stockpots and ensure that the jars are covered by 1 inch of water while processing.
- Food Funnel: Use a canning funnel to transfer the food into the jars.
- Jar Lifter: Always use canning tongs (aka a jar lifter) to transfer the hot jars in and out of the water bath canner.
- Debubbler/Measurer: I like to use this canning debubbler. One side is for popping bubbles, while the other side is for measuring the headspace.
- Mason Jars: This recipe uses canning pint jars. I usually run mine through the dishwasher right before using them. Regular or wide-mouth jars will work.
- Canning Lids & Rings: I use Ball lids and rings. Make sure you get wide or regular, depending on your jar type. Remember, rings can be reused, but lids are not reusable.
Step-by-Step Recipe for Candied Jalapenos

Step 1: Gather your canning supplies and prep the water bath canner. Bring water in the canner to a boil and heat clean pint jars in simmering water until ready for use. Clean the lids and rings with warm, soapy water and set aside.

Step 2: Add all of the ingredients except the jalapeños to a clean stock pot. Bring to a boil over high heat, stirring regularly to help dissolve the sugar.

Step 3: Add the sliced jalapeños and drop the heat to medium. Simmer for 15 minutes. The jalapeños should be dark green and have absorbed some of the brine. Stir regularly to prevent the sugar from burning and ensure all jalapeños are cooked.

Step 4: Remove the jars from the simmering water. Ladle the hot jalapeños into the hot jars. Leave 1/2 inch headspace.

Step 5: Use a clean debubbler to remove air bubbles. Wipe the jar rim with a clean, damp paper towel.

Step 6: Place a lid on each jar, ensuring it is centered. Add a band to each jar and twist it only until fingertip tight.

Step 7: Use canning tongs to transfer each prepared jar into the boiling water bath canner. Ensure the water covers the jars by 1 inch. Turn the heat to medium-high, cover, and bring the water to a rolling boil. Once boiling, process the jars for 15 minutes, adjusting the time for altitude if necessary.

Step 8: Turn off the heat and remove the canner Iid. Allow the jars to cool for 5 minutes in the hot water. This helps prevent a rapid temperature change, which can cause siphoning (aka liquid leaking from the lid).

Step 9: Remove the jars from the canner. Do not retighten or adjust the bands if they are loose. Cool for 12-24 hours. Check the lids for a proper seal once completely cooled. They should not flex or pop when you press the center.

Step 10: Store without bands in a cool, dry place (check with the lid/jar manufacturer for how long they recommend storing).
How To Store Canned Candied Jalapeños
- Without the Rings: Store home-canned goods without the rings so you’ll know if the seal pops.
- Cool and Dry: Keep your canned candied jalapeños in a cool, dry place, ideally between 50° F-70° F.
- Do Not Stack: Do not stack home-canned goods. The weight on the bottom jar can make it hard to tell if the seal has popped.
- Upright: Keep the jars upright.
- Check the Lid Recommendations: Most manufacturers state how long their seals will last. Check the packaging for info.
Tips for Success
- Pack Jalapeños Tightly: Make sure the jalapeños are packed tightly and topped off with brine. This can help prevent fruit float.
- Cool in the Canner: Let the jars cool in the pot, uncovered, for 5 minutes. This prevents the brine from siphoning out of the lid.
- Wipe the Rim: If any brine or bits of food get stuck on the rim, the jar won’t seal. Use a damp towel to wipe the rim of the jar before placing the lid on.
- Use a Towel Under the Jars: Filing the jars can get messy and sticky. I like to cover a cutting board with an old towel and place the jars on top. That way, the towel catches any drips, making clean up a cinch.

Safety Tips for Canning
I always recommend familiarizing yourself with the canning safety tips from The National Center for Home Food Preservation and Ball Canning. Ball’s FAQ page answers many common questions about safe canning practices.
Canning food at home is a safe way to preserve your favorite foods, but there are a few tips to remember:
- Use a Tested Recipe: Tested recipes undergo a rigorous scientific process to ensure that dangerous microorganisms will not grow in your preserved food. I only use recipes from The National Center for Home Food Preservation and Ball.
- Clean Environment: Make sure your food, kitchen, hands, and tools are clean before canning.
- Use Unblemished Food: Choose foods without bruises or other blemishes.
- Adjust for Altitude: How long you need to process the jalapeños depends on your altitude. I live just a few feet above sea level, so I don’t have to adjust mine. But if you live at higher elevations, check out this article for more info.
- Label and Date: Always label and date your canned foods. Use your oldest canned foods first.
- Skip Grandma’s Methods: Old-fashioned canning methods are often unsafe. Also, food and soil change over time (fun fact: tomatoes are less acidic now than they were decades ago). So, only use current tested recipes and canning practices.
Food Preservation Vlog
In addition to canning, I also freeze dry foods to preserve them. Check out this compilation of my favorite freeze-dried pantry staples.
Don’t forget to subscribe to my YouTube channel. New videos come out weekly!
Serving and Using Candied Jalapenos
If you ask me, candied jalapeños are delicious on everything. Here are a few of my favorite ways to serve them:
- Cheese and Crackers: Serve them with crackers and cream cheese or brie for a simple and decadent appetizer.
- Nachos: The more candied jalapeños on nachos, the better!
- Egg Salad: My father-in-law loves to add candied jalapeños to egg salad. Serve it up with some sourdough sandwich bread for an easy lunch.
- Grits: My favorite! I mill corn for grits, cook them in chicken broth, and top with cheddar cheese and candied jalapeños. Milling your own flour and grits is so easy and is my latest obsession!
- Burgers: Add candied jalapeños for a quick and delicious kick to a simple burger.

FAQs & Troubleshooting
Absolutely. After cooking the jalapeños, allow them to cool to room temperature. Pack them in freezer-safe bags or containers and store them in the freezer for up to 3 months.
Definitely! Store them in a mason jar with an air-tight lid in the fridge. Use them up within 2-3 months.
If a jar doesn’t properly seal, stick it in the fridge and use up the jalapeños within 3 days, or freeze the contents for up to 3 months.
If the seal pops after storing it, you will need to pitch it. Bummer, I know. But a popped seal is a sign something went wrong.
Candied jalapeños don’t need to be cured. But the flavor does develop and change over time. So, if you can stand it, wait a few days before popping a jar open.
You can use the leftover syrup/brine for pickled eggs, BBQ sauce, cocktails, marinades, and more. Get creative! I think it would be delicious if reduced and drizzled on ham.
Yes, but make sure you keep the ratios the same for all of the ingredients. When in doubt, follow the recipe precisely.
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Candied Jalapeños (Canning Recipe)
Turn your summer produce into a year-round pantry staple with this candied jalapeño canning recipe! Learn how to make and preserve these sweet and spicy peppers that are perfect for topping all your favorite dishes.
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 jalapeños, sliced into ¼ inch rings
Instructions
- Prepare. Gather your canning supplies and prep the water bath canner. Bring water in the canner to a boil and heat clean pint jars in simmering water until ready for use. Clean the lids and rings with warm, soapy water and set aside.
- Make the Brine. Add all of the ingredients except the jalapeños to a clean stock pot. Bring to a boil over high heat, stirring regularly to help dissolve the sugar.
- Cook the Jalapeños. Add the sliced jalapeños and drop the heat to medium. Simmer for 15 minutes. The jalapeños should be dark green and have absorbed some of the brine. Stir regularly to prevent the sugar from burning and ensure all jalapenos are cooked.
- Fill the Jars. Remove the jars from the simmering water. Ladle the hot jalapeños into the hot jars. Leave 1/2 inch headspace.
- Debubble and Clean. Use a clean debubbler to remove air bubbles. Wipe the jar rim with a clean, damp paper towel.
- Add Lids and Rings. Place a lid on each jar, making sure it is centered. Add a band to each jar, and twist it only until fingertip tight.
- Transfer Jars to Canner. Use canning tongs to transfer each prepared jar into the boiling water bath canner. Ensure the water covers the jars by 1 inch.
- Bring to a Boil. Turn the heat to medium-high, cover, and bring the water to a rolling boil.
- Process. Process the jars for 15 minutes, adjusting the time for altitude if necessary.
- Cool the Jars. Turn off the heat and remove the canner Iid. Allow the jars to cool for 5 minutes in the hot water. This helps prevent a rapid temperature change, which can cause siphoning (aka liquid leaking from the lid).
- Remove the Jars. Remove the jars from the canner. Do not retighten or adjust the bands if they are loose.
- Cool Completely. Cool for 12-24 hours. Check the lids for a proper seal once completely cooled. They should not flex or pop when you press the center.
- Store. Store without bands in a cool, dry place (check with the lid/jar manufacturer for how long they recommend storing).
Notes
- This a tested recipe from Ball Canning and requires a water bath canner and proper equipment.
- See the post for safety practices, canning supply recommendations, storage tips, and more.
- If you want to skip canning, store the candied jalapeños in a mason jar with an air-tight lid in the fridge. Use them up within 2-3 months.
- Make sure the jalapeños are packed tightly and topped off with brine. This can help prevent fruit float.
- Filing the jars can get messy and sticky. I like to cover a cutting board with an old towel and place the jars on top. That way, the towel catches any drips, making clean up a cinch.
- Always label and date your canned foods. Use your oldest canned foods first.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 159Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 197mgCarbohydrates: 39gFiber: 2gSugar: 36gProtein: 1g
Nutrition is auto-calculated and may not reflect your final product.
We love to eat these on egg salad sandwiches and cheddar grits!