Created by: threefish
Created on March 18, 2012
Categories: Snacks, Vegetables, Appetizers, Canning/Preserving, Quick Meals, Christmas, Entertaining, Game/Sports Day, Stove Top, Fat Free, Gluten-Free, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Hot Peppers, Spicy (more)
Cowboy Candy (Candied Jalapenos)
"This is the first thing I ever canned. It is to-die-for delicious. I can eat a whole jar all by myself in a day. A couple rings on a cream cheese topped cracker is heaven. Try it! You won't be sorry! (found on tastykitchen - recipe by Rebecca)"
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Prep Time: 15mPT15M
Cook Time: 30mPT30M
- 3 pounds jalapeno peppers ( firm, fresh, washed)
- 2 cups cider vinegar
- 6 cups white granulated sugar
- 1/2 teaspoon tumeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
What You Will Need
No special items needed.
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.
Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
Allow to mellow for at least two weeks, but preferably a month before eating.
- Serving Size: 1 (782.9 g)
- Calories 1243.8
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 3605.9 mg
- Total Carbohydrate - 315.5 g
- Dietary Fiber - 12 g
- Sugars - 314.6 g
- Protein - 0.1 g
- Calcium - 256.5 mg
- Iron - 0.3 mg
- Vitamin C - 43.6 mg
- Thiamin - 0 mg