Does any one have a recipe on how to can jalapeno peppers?

Answer 1

The EASIEST Home Canned Jalapeno Peppers

2 qts. Jalapeno peppers

2 cups white vinegar

2 cups water

1/2 teaspoon pickling salt

Slice peppers or leave them whole. (To prevent bursting, cut two small slits in whole peppers.) Pack peppers tightly into clean, hot jars.

Combine vinegar and water; heat to a simmer. Do not boil. Pour hot vinegar over peppers, leaving 1/2 inch headspace. Add pickling salt and to each jar then seal.

Process in boiling water bath for 10 minutes.

Answer 2

Pear and Pepper Relish

Recipe By :Carolyn Niethammer, "American Indian Food and Lore"
Serving Size : 0 Preparation Time :0:00
Categories : Chile-Heads Chutney
Southwest

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 firm-ripe pears
2 jalapeno peppers
2 large green bell peppers
2 large red bell peppers
1 large onion
1 1/2 cups cider vinegar
1 1/2 cups honey
1 teaspoon finely minced fresh ginger
1/2 teaspoon salt

Core and chop the unpeeled pears. Seed and chop the jalapenos and green
and red bell peppers. Chop the onion. The chopping can be done in a
food processor, but do not overprocess.
In a kettle that holds at least five quarts, combine the chopped pears,
chopped peppers, onion, vinegar, honey, ginger, and salt.
Bring to a boil and simmer, uncovered, until reduced to 6 cups--about
one hour. As mixture thickens, stir often to prevent sticking.
Pour into sterilized jars and seal with canning lids. Even unsealed,
this relish can be stored in the refrigerator for several months.

Carolyn Niethammer who authored, "American Indian Food and Lore", also
wrote another interesting cookbook, "The Tumbleweed Gourmet" Cooking
with Wild Southwestern Plants. I am pretty sure the book is now
out of print, but you can perhaps find it in a used book store.
I tried theis recipe and found it to be excellent.

makes 3 pints
This is a sweet-hot treat that can turn an ordinary meal into something
special. Save a few jars back to give as gifts for those times when you
need something in a hurry. Wear rubber gloves when cutting the
jalapenos.

Answer 3

a few yeas ago I started to freeze peppers. what I do is I take the different peppers that I like (in say chili) figure out the ratio. I then grind up that ratio in a large bowl. I then add gut a little water and spoon into old ice cube trays (do not use trays for any thing else) and freeze the cubes. I then can add a cube or two to my chili and the flavor is the same each time. If one cube makes it too hot add green peppers to mix till one cube makes a pot of chili Put cubes in a Ziploc FREEZER bags it takes some experimenting buy it is worth it

Answer 4

HOW TO CAN HOT OR SWEET PEPPERS, INCLUDING CHILIES, JALAPENO, AND PIMENTO

QUANTITY: An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints--an average of 1 pound per pint.

QUALITY: Select firm yellow, green, or red peppers. Do not use soft or diseased peppers.

PROCEDURE: Select your favorite pepper(s). CAUTION: IF YOU CHOOSE HOT PEPPERS, WEAR PLASTIC GLOVES WHILE HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE. Small peppers may be left whole.

Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper, and either blanch in boiling water or blister using one of the following methods:

Oven or broiler method: Place peppers in a hot oven (400 degrees Fahrenheit) or broiler for 6-8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Be careful, do not remove hot peppers or wire mesh without hot pads.

Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to each hot pint jar, if desired. Fill hot jars loosely with peppers and cooking liquid, leaving 1-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR PEPPERS IN A
DIAL-GAUGE PRESSURE CANNER 35 min.
Use only half pints or pint jars or they will be underprocessed and unsafe.

Answer 5

Just go to this website:
http://www.allrecipes.com
here you can explore any recipe you want.
just try.

Answer 6

http://www.foodnetwork.com/food/site_map

Answer 7

i don't have a recipe, but please do wear the gloves!! got that juice under my nails once...it hurt!

Answer 8

no