looking for jalopeno pepper canning recipes ex. pickled or canned plain?

Answer 1

This is a wonderful site that tells you how to can anything you want to can....
http://www.pickyourown.org/allaboutcanning.htm

Answer 2

I simply heat some white vinegar with several cloves of garlic..pour over de-stemmed peppers in sterile canning jars. Then put the jars in a hot-bath canner for about 15-20 minutes. Very simple but very good. You could add other ingredients if you wish...like dill. But I prefer the plain peppers. Also a good recipe for jalapeno peppers is Pepper Jelly. Recently made several jars of it and everybody loves it.

Answer 3

I always google what I need to find.

You might want to check on book about canning and preserving. They have instructions and some nice recipes, too.

Answer 4

Pickeled Jalapenos #3
6 lb Jalapeno
5 c Vinegar
1 c Water
4 ts Pickling salt
2 tb Sugar
2 Cloves garlic
Wash peppers. If small peppers are left whole, slash 2-5 slits in each. Quarter large peppers. Blanch in boiling water. Flatten small peppers. Fill half-pint or pint jars leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Pour hot pickling solution over peppers leaving 1/2 inch headspace. Adjust lids. Use conventional boiling water canner processing. Process for 10 minutes at below 1000 feet, 15 minutes at 1001 to 6000 feet and 20 minutes above 6000 feet.

Dean's Pickled Jalapenos
20 fresh jalapeno chiles
1 large clove garlic, peeled
1 bay leaf
2 or 3 sprigs fresh basil or oregano (opal basil is prettiest)
1 3/4 to 3 cups distilled vinegar
Wash chiles and cut off stems leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile. Place garlic and bay leaf in a hot sterilized quart canning jar, then pack chiles tip down into jar as tightly and uniformly as possible. Add basil or oregano sprigs when jar is half full. Bring vinegar just to a boil and pour over chiles. Let sit 2 minutes then tap jar to release air bubbles and top off jar with vinegar to within 1/2 inch of the top. Wipe rim, seal, and immerse jar 15 minutes in a boiling water bath. Let rest for a few days to blend flavors before opening jars and serving. Refrigerate after opening.

Sweet Jalapeno Pickle Relish
1 1/2 quarts jalapeno -- finely chopped
1 quart cucumber -- finely chopped
2 large onion -- finely chopped
1/4 cup salt -- + 2 Tbl
5 1/4 cups sugar
3 cups cider vinegar
4 teaspoons pickling spice
Combine jalapenos, cucumbers, onion, and the 1/4 cup + 2 tablespoons of salt in a large glass or ceramic bowl; cover with cold water & let stand for 2 hours. Drain thoroughly, pressing on the vegetable to remove excess liquid.
Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil & simmer for 15 minutes. Add the vegetables & simmer for 10 minutes. Remove spice bag. Pack into hot jars & process for 10 minutes in a boiling water bath.

Green Apple-Jalapeno Chutney
1 1/2 pounds ripe green or yellow apples (about 4)
1 large papaya, seeded -- peeled and chopped
2 medium onion -- cut up
1 medium sweet red pepper -- cut up
8 jalapeno (about 1/2 cup) -- cut up
1 1/4 cups white or cider vinegar
1 1/4 cups sugar
1/2 cup raisins
1 tablespoon dry mustard
1/2 teaspoon salt
Wash, core & cut up apples. Use a food processor to chop the apples, papaya, onions, red pepper & jalapenos, processing the ingredients in about 5 batches. Or, finely chop with sharp knife. You should have about 6 cups total mixture. In a 4-qt pot, combine the chopped fruits & vegetables, vinegar, sugar, raisins, mustard & salt. Bring the mixture to a boil, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Process in boiling water bath for 10 minutes. Makes about 7 half-pint jars.