Tag Archives: jalapenos

Candied Jalapenos

My youngest daughter was working at a local antique store that sold canned food for gifts. One was candied jalapenos. My daughter loved them so much she was eating a jar a day. So in self defense, I started work on developing a recipe. That was more than 25 years ago and the recipe is still a hit. We love it on a cracker with cream cheese then topped with one or more slices of jalapenos. You can also serve on a log of cream cheese with crackers or crisp bread. Enjoy!

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Candied Jalapenos

Great served over cream cheese on a cracker
Course Appetizer, Party Food, Relish, Snack
Cuisine Tex Mex
Keyword jalapenos
Servings 5 one cup jars
Author stevens1951

Equipment

  • 1 water bath canning pot
  • 5 one cup jars with lids and rings
  • 1 stainless steel dutch oven or pot
  • 1 set canning equipment lifter, canning funnel, magnetic lid lifter, ladle
  • 1 large tong

Ingredients

  • 3 pounds jalapeno peppers or a combination of peppers firm and washed
  • 2 cups cider vinegar
  • 6 cups white granulated sugar
  • 1/2 tsp turmeric
  • 1/2 tsp celery seed
  • 3 tsp granulated garlic
  • 1 tsp cayenne optional

Instructions

  • Sterilize jars and lids by placing in a large pot and boiling for 10 minutes.
  • Following water bath canning instructions, insert the wire rack in the bottom, add water and heat to a simmer.
  • Slice peppers and place in stainless steel pot.
  • Add all ingredients except sugar and cook 10 minutes until peppers are tender.
  • Add sugar and stir over low heat until dissolved.
  • Using tongs, empty water out of one jar and place on towel covered tray. Insert canning funnel into jar and fill with peppers to the bottom of the rim. Continue same process with remaining jars.
  • Cook remaining syrup for 5 minutes. Pour over peppers filling the jar up to 1/2 inch from the top.
  • Wipe top of jar rims with damp paper towel to remove all pepper residue and sugar that would prevent sealing. Use magnetic lid lifter or tongs to place a lid and band on top of each jar. Screw on band hand tight.
  • Using lifter, place each jar in the canner. Add hot water to cover the jars. (I use the water for sterilizing the jars.) Cover with lid and bring to a boil. Cook for 10 minutes.
  • TTurn off heat and leave in water for 5 minutes. Remove with lifter and place on towel covered tray to cool. The lids will pop and seal as they cool. Allow to cool overnight.
  • Make labels for jars and store at room temperature.

Notes

I like to dress up my jars by making Avery Labels at avery.com.   The labels shown are Avery 22855. 
I weigh out my peppers and adjust the recipe accordingly.
For precise instructions on water bath canning, follow instructions at https://www.freshpreserving.com/blog?cid=water-bath-canning

    Roasted Tomato Salsa

    Restaurant Style Salsa is a great recipe to keep in the refrigerator for snacking but if I have fresh tomatoes, this is the recipe I use. I love the taste of the roasted vegetables and how the flavors marry. It is a little more trouble, but well worth the effort. Enjoy!

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    Roasted Tomato Salsa

    Recipe from Art Institute of Houston
    Course Appetizer, Party Food
    Cuisine Mexican
    Keyword dip, salsa, tomatoes

    Equipment

    • Food processor or blender
    • immersion blender

    Ingredients

    • 1/2 pound tomatoes core and quarter
    • 1 Jalapeno pepper deseed and quarter
    • 1 small onion peel and quarter
    • 2 cloves garlic peeled
    • 1 pinch cumin
    • 2 tablespoons oil
    • salt and pepper to taste

    Instructions

    • Prepare all ingredients as listed; toss with oil and seasoning and place on a sheet pan. Roast in a 450 degree F oven until roasted.
    • Puree all ingredients together in a food processor or blender. Cool and refrigerate. Taste and adjust seasonings before serving with tortilla chips.

    Notes

    An immersion blender can be used to mix the salsa.

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