If you have a bounty of jalapenos from your garden, learning how to preserve jalapenos from the garden is the key to enjoying them all year. Home canning is a simple, safe method that locks in that fresh-picked flavor.
This guide will walk you through two easy canning methods: a classic pickled jalapeno recipe and a straightforward water bath process for canning jalapeno rings. You’ll learn exactly what you need and the steps to ensure your preserved peppers are both tasty and safe.
How to Preserve Jalapenos from the Garden
Canning might seem intimidating, but it’s really just applying heat to seal food in jars. For high-acid foods like pickled jalapenos, the water bath method is perfect. It’s accessible for beginners and requires minimal special equipment.
The acid from vinegar, combined with the boiling water processing, prevents spoilage. This means you can store your jars at room temperature in a cool, dark place for up to 18 months. Once opened, they live in the fridge.
Essential Canning Equipment You’ll Need
Gathering your tools before you start makes the whole process smoother. Here’s what you need:
- A large Water Bath Canner with a rack, or a very deep stockpot with a rack on the bottom.
- Canning Jars (Mason jars): Use new lids. Jars and bands can be reused if they’re in perfect condition.
- Jar Lifter: Crucial for safely moving hot jars.
- Canning Funnel: Makes filling jars clean and easy.
- Bubble Remover/Headspace Tool or a clean non-metallic utensil.
- Large non-reactive pots for making your brine.
- Clean towels, dishcloths, and oven mitts.
Preparing Your Fresh Jalapenos
Start with firm, fresh, unblemished peppers from your garden. The quality of your ingredients directly affects the final product.
- Wash: Ripe peppers thoroughly under cool running water.
- Protect Your Hands: Wear disposable gloves! Jalapeno oils can burn your skin and eyes.
- Slice: Decide on your shape. You can slice them into uniform rings, leave them whole (pierce each with a knife tip), or chop them. Remove stems.
- Optional – Control the Heat: For milder peppers, slice them in half lengthwise and scrape out the white membranes and seeds with a spoon. For maximum heat, leave everything intact.
A Simple Pickled Jalapeno Recipe
This basic brine is a fantastic starting point. You can add other spices like cumin seeds or coriander to customize it.
- 2 pounds fresh jalapenos, sliced into 1/4-inch rings
- 3 cups white vinegar (5% acidity)
- 3 cups water
- 4 cloves garlic, crushed
- 2 tablespoons pickling or kosher salt
- 1 tablespoon sugar (optional, balances acidity)
Step-by-Step Canning Process
Step 1: Sterilize Your Jars and Lids
Place your jars and lids in the canner, cover them with water, and bring to a simmer (180°F). Keep them hot until you’re ready to fill. Alternatively, you can run them through a dishwasher on a hot cycle and keep them warm.
Step 2: Prepare the Brine
In a large stainless steel or enameled pot, combine the vinegar, water, garlic, salt, and sugar. Bring the mixture to a rolling boil, stirring until the salt and sugar dissolve. Reduce heat to a low simmer.
Step 3: Pack the Jars
Using your jar lifter, remove one hot jar from the canner. Place your canning funnel on top. Tightly pack the raw jalapeno slices into the jar, leaving about 1/2 inch of space at the top (headspace).
Step 4: Add the Hot Brine
Carefully ladle the simmering brine over the peppers, covering them completely. Maintain the 1/2-inch headspace. Run your bubble remover around the inside of the jar to release trapped air bubbles. This step is important for a good seal.
Step 5: Wipe the Rim and Seal
With a clean, damp cloth, wipe the jar’s rim to remove any brine or pepper bits. Place a new lid on top, then screw on the band until it’s fingertip tight—just snug, not forced.
Step 6: Process in the Water Bath
Using the jar lifter, place the filled jar back onto the rack in the canner. Repeat with remaining jars. Ensure jars are covered by at least 1-2 inches of water. Bring the water to a full, rolling boil. Start your timer: process pint jars for 10 minutes (adjust for altitude if needed).
Step 7: Cool and Check Seals
After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Then, remove them and place them on a towel-lined counter, spaced apart. Do not tighten bands. Let them cool undisturbed for 12-24 hours. You should hear a satisfying “ping” as they seal.
Check seals by pressing the center of each lid; it should not flex up and down. Any unsealed jars must be refrigerated and used first.
Storing and Using Your Canned Jalapenos
Label your sealed jars with the contents and date. Store them in a cool, dark, dry place. They’re best used within a year for peak flavor, but will remain safe much longer.
Your home-canned jalapenos are incredibly versatile. Use them on nachos, pizzas, sandwiches, or chopped into cornbread batter. They also make a wonderful gift for fellow gardeners or food lovers.
Important Safety Tips for Home Canning
Always follow trusted, up-to-date recipes from sources like the National Center for Home Food Preservation. Never alter vinegar, water, or salt ratios in a pickling brine, as this affects acidity and safety.
- Use vinegar with 5% acidity.
- Adjust processing time for your altitude.
- If you see signs of spoilage (bulging lid, spurting liquid, off odor), discard the entire jar without tasting.
FAQ: Preserving Garden Jalapenos
Can I can jalapenos without pickling them?
Yes, you can pack raw jalapeno slices into jars with just a bit of salt and cover them with boiling water, then process. This is called “canning plain jalapenos.” However, the pickling brine adds significant flavor and helps ensure a safe pH level.
How long do home canned jalapenos last?
Properly sealed and processed jars are safe for 18+ months. For the best quality and texture, aim to use them within a year. The flavor will still be good after that, but the peppers may soften more.
Do I have to wear gloves when handling jalapenos?
It is highly recommended. The capsaicin oil can cause a painful burning sensation on your skin, especially if you touch your eyes or face. Gloves make cleanup easier and safer.
Can I reuse canning lids?
No, the sealing compound on flat lids is designed for one-time use only. Bands can be reused if they aren’t rusty or bent, but always start with new lids for a reliable seal.
What’s the difference between pickling and canning?
Pickling refers to preserving food in an acidic brine (vinegar). Canning is the method of sealing food in jars using heat. “Pickled jalapenos” are often preserved using the “water bath canning” method. You can also make quick pickles that are stored only in the refrigerator.
My jar didn’t seal, what should I do?
If a jar fails to seal within 24 hours, you have two options. You can refrigerate it and use it within a few weeks, or you can reprocess it. To reprocess, use a new lid, check the headspace, and repeat the full water bath processing time.
Preserving your garden jalapenos through canning is a rewarding skill. It reduces waste and gives you a pantry staple full of homegrown flavor. With this simple method, you can enjoy the taste of your summer garden long after the first frost has arrived.