How to Can Candied Jalapenos

4.89 from 18 votes

These Candied Jalapenos, otherwise known as Cowboy Candy, are such a great treat any time of the year! Candied jalepeños are a great way to use up all of those jalapeños from your garden next summer!

Course Condiment

Cuisine American

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings half pints

Calories 100kcal

Author Beth Neels

Cost $4

Equipment

Ingredients

2.5 lbs jalapenos
2 cups cider vinegar
4 cups Sugar
1 tsp turmeric
1 tsp celery seed
4 tsp granulated garlic
1 tsp ground cayenne pepper

US Customary - Metric

Instructions

Wash and drain peppers. Wear gloves to cut up this quantity of peppers!! Cut into 1/8 - 1/4" slices.
Add the vinegar, sugar and spices to a large stock pot.
Bring to a boil. Then reduce heat and simmer for about 5 minutes.
Add the peppers and simmer for 4 minutes.
Use a slotted spoon to load jalapenos into washed and sterilized jars. Leave 1/4 inch head space.
Once peppers are loaded into jars, turn heat up under the syrup again and boil hard for 6 more minutes.
Ladle additional syrup over top of peppers in jars, leaving the head space.
Wipe edges of jars.
Place lids and bands on jars. Finger-tip tighten.
DO NOT throw out the the remaining syrup! Place it in a jar and use it in a variety ways! Aioli, brush it on meat, fish and poultry try it in cole slaw and potato or macaroni salads! Anything you can think of!
Place the jars in the canner with hot water in it. Bring to a full rolling boil. Boil for 10 minutes for half pints, 15 minutes for pints. Turn off burner and let stand in hot water for 5 more minutes. Then remove and leave stand on counter overnight.
The next day check for seal. If center of lid flexes up and down, they must be stored in the refrigerator. Place sealed jars in a cool, dry place.
Try to resist the temptation to open them for at least 2 months! I like waiting 3 for the flavors to develop! In the meantime, console yourself with the syrup!!

Video

Notes

Seeds and ribs can be removed for peppers that are less hot. Most of the heat lives in the seeds and ribs.

Use proper canning techniques when canning peppers to ensure food safety. Details above.

Do not cook the peppers too long, or they will get soggy.

Brine can be cooked down more, before peppers are added, to thicken it more.

Do not throw away extra brine! It is great in lots of different foods. Add to sauces, stews and chilies, make spicy aioli for burgers, fish, tacos. Brush fish, poultry, beef or pork, while cooking for an extra zip.

Always wear gloves when cutting up large quantities of hot peppers.

Never touch eyes, mouth or nose with gloves! Can cause serious irritation!

Some of the sugar and spices may fall out of solution as the peppers sit in the pantry. This will not affect the flavor of the brine, or the peppers. If you cook down the brine further, to make it thicker, that should reduce this.

This cowboy candy can be quick canned. Store in clean, sterilized jars. Let sit on counter until room temperature, then store jars in the refrigerator for 3-6 months, if not longer.

Any hot pepper can be used to candy, such as Hungarian wax, hot cherry, serrano, habanero, and more.

Nutrition