Candied Jalapeños

Happy Wednesday Lovelies

And what a pretty sky greeted us this morning.

Photo: Canning 1944

It was a busy old day... as well as my usual Wednesday housework... it was a canning day.. preserving some of the harvest from our Victory Garden..

Photo: 1941

But I did manage to put my feet up while the jars were boiling and finish reading another chapter of my book.. "Evil Under The Sun" by Agatha Christie. I just adore her books.

So this years vegetable garden gifted us with a glut of jalapeño peppers.. and they are still producing. There are far more than we could possibly eat raw so it was time to preserve some with hubbys favourite Candied Jalapeños ..or as they are known nowadays... Cowboy Candy

Candied Jalapeños

This recipe comes from my Mother in laws kitchen.. and stems from a recipe written by her in the early 1940s... although the original recipe was invented in the 1920s. Simply speaking.. its jalapeño slices cooked in a sugary syrup which makes a deliciously sweet and spicy treat. It is a condiment that can be added to so many dishes. We like it on hot dogs, tacos, nachos and burgers... but the uses are limitless

But...a word of warning.. when chopping dont  forget to wear disposable gloves. The first time I made them I didnt know... and my hands were burning for two days.

5 lbs jalapeños

2 cups cider vinegar
4 cups white sugar
1 tsp turmeric
1 tsp celery seed
4 tsp granulated garlic
1 tsp ground cayenne pepper
Disposable Gloves.. important!

• Wash and drain jalapeños. 
• Slice the stem off of jalapeños.
• Cut into 1/8 - 1/4" slices.
• Add the rest of ingredients 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 jalapeños 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.
• 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.
• 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 for the flavors to develop