Candied Jalapeno Peppers
Learn to make your own candied jalapeno peppers! This easy-to-follow tutorial shows you step-by-step how to make these delicious peppers quickly and with minimal effort. Also known as Cowboy Candy. Get creative with your candied jalapenos and surprise your family and friends with this tasty treat!
Ingredients
- 3 lbs. fresh jalapeno peppers (sliced into ¼ inch thick slices)
- 6 cups granulated white sugar
- 2 cups apple cider vinegar
- 1 tablespoon granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
Canning Prep
- Carefully inspect all canning jars for chips or cracks. Discard any damaged jars. Wash the canning jars and lids with hot soapy water.
- Set up all your canning equipment and begin heating the water in a hot water bath canner.
How to make candied jalapenos
- Trim off the cap and tip of each pepper. Slice the peppers into ⅛th to ¼ inch slices. Place all of the slices into a large bowl and discard the tops and ends.
- Once the peppers have been prepared measure the sugar, apple cider vinegar, garlic and cayenne powder. Place them into a large 6 to 8 qt pot.
- Occasionally stir while heating the pot over low until the sugar has dissolved. Increase the heat to medium high and bring the syrup ingredients to a rolling boil.
- Once the syrup ingredient have reach a hard boil that can not be stirred down decrease the heat to medium and simmer for five minutes.
- After the five minutes is up carefully pour the jalapeños into the hot syrup. It will seem like there is not enough syrup for the amount of sliced peppers.
- Increase the heat to bring the syrup and pepper slices back to a hard rolling boil. Stir to prevent the pot from over boiling if needed. Reduce the heat once again to a simmer. Simmer for four minutes.
- Turn the heat off and carefully remove the pot from the hot burner.
Filling The Canning Jars
- Remove one or two hot jars from the canning pot using a jar lifter. Place them top side down on a towel to drain for a couple of seconds. Flip them right side up.
- Place a wide mouth funnel in one jar. Using a slotted spoon fill the jar with the candied pepper slices. Repeat with the remaining 6 or 7 jars. Once you have filled all of the jars use a ladle to pour the syrup into each jar leaving a ¼ inch head space.
- Use a canning bubbler to remove any air bubbles from one jar at a time. Use a damp paper towel to wipe the rim of the jar. Place a flat lid on the jar and screw the ring on just to finger tip tight.
Hot Water Bath Instructions
- Place the jars in the water bath canner and repeat with all of the filled canning jars.
- Check the water level and make sure the water is 2 inches or more over the top of the jars. If not pour some hot water in to bring it up to the correct level. Place the lid on the pot. Turn the heat up to high and bring the water to a hard boil.
- Boil half pint jars for 10 minutes and pint jars for 15 minutes adjusting for altitude if needed. Set a timer. Once the water bath canning time has been reached turn the pot off but leave the lid on. Cool for 5 minutes then remove the jars and place them on a towel to cool for 24 hours.
Cooling & Checking the seal
- After 24 hours remove the canning lid rings and check the canning lids for a proper seal. Push a finger tip into the center of the flat lid. The lid should be flat and not move when you press it. If the is any give in the center the lid the jar has not sealed properly. Place the jar in the refrigerator and eat within a month.
- Wash the outside and threads of the sealed jars and the top and edge of the flat lids with hot soapy water.
- Store the jars in a cool dark cabinet without the metal bands attached.
- Makes 6 to 7 half pint jars.
- Store the jars in a cool dark cabinet for 12 to 18 months.
Recipe Expert Tips
- Before you start any canning recipe you should always check and inspect the canning jars and lids. Prepare a water bath canning pot.
- The hot water bath canning pot should be ready to go the minute the sterilized jars are filled with the hot ingredients.
- When preparing a large amount of jalapeno peppers for this recipe please use caution and follow the tips I have shared in the blog post.
- Caution: Always wear gloves when working with a large amount of jalapeno peppers. Take caution when handing and cutting hot peppers for canning recipes.
- Pot size: Use a larger pot than you think you need to prevent the boiling ingredients from boiling over.
- How spicy can you go? : when canning jalapenos for any recipe keep in mind that the heat of all peppers will vary. Most of the heat comes from the seeds and the membrane that runs through the center of the peppers. To cut back on some of the heat you can remove most of the seeds and the membrane.
Nutrition
Serving: 1tablespoonCalories: 39kcalCarbohydrates: 10gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 1mgPotassium: 29mgFiber: 0.3gSugar: 9gVitamin A: 117IUVitamin C: 12mgCalcium: 2mgIron: 0.04mg
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