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Posted: Sep/01/2008 12:21 PM PST
i recently tried to can jalopenos and they are not what my husband thought they would be. the recipe i used had vinegar, olive oil, water, salt and pickling spice. my husband thought they were hot but he doesn't want them pickled. does anyone have a recipe that is similiar to what you would buy in the store? |
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Posted: Sep/01/2008 2:39 PM PST
Do you have a pressure canner? Jalapenos are low-acid items so to "can" them raw you have to use the pressure canner. If you only have a Boiling Water Canner then you must use the pickled recipes so the acid level is high. Jalapeno Peppers Remove stems. Remove seeds if desired. Blanch 3 minutes. Pack peppers loosely in hot jars, leaving 1" headspace. Add 1/2 teaspoon salt per pint, if desired. Fill jars to 1" from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust 2-piece lids finger-tight and process in Pressure Canner at 10 lbs for 35 minutes for pints, or adjusted for higher altitude. There is no provision for larger jar size. |
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