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Candied jalapenos canning recipe example in ball jars
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5 from 2 votes

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.
Prep Time25 minutes
Cook Time15 minutes
Cooling Time1 day
Total Time1 day 40 minutes
Course: Food Preservation
Cuisine: American
Servings: 4 pint jars
Calories: 159kcal
Author: Rebecca Warfield

Equipment

Ingredients

  • 3 cups vinegar ACV or white (at least 5% acidity)
  • 2 teaspoon salt
  • 4 cups sugar
  • 6 cloves garlic sliced
  • 2 tsp. turmeric
  • ½ teaspoon 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.
    3 cups vinegar, 2 teaspoon salt, 4 cups sugar, 6 cloves garlic, 2 tsp. turmeric, ½ teaspoon cayenne powder, 2 tsp. mustard seeds
  • 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.
    4 pounds jalapeños
  • 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 is 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

Serving: 1 | Calories: 159kcal | Carbohydrates: 39g | Protein: 1g | Sodium: 197mg | Fiber: 2g | Sugar: 36g
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