Candied Jalapeños | COWBOY CANDY | Savory, Spicy, & Sweet | Recipe Below
25.7 هزار بار بازدید -
2 سال پیش
-
These candied jalapenos are an
These candied jalapenos are an enjoyable combination of savory, spicy, & sweet with superb flavor.
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
Visit our website:
https://www.freedomharvestfarm.com/
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
#canning #foodpreservation #homesteading
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
We share the recipe with you!
Candied Jalapeños “Cowboy Candy”
An enjoyable combination of savory, spicy, & sweet with superb flavor.
A great compliment on salads, on top of chili, as a taco topping, on nachos, served on top of a roast or meatloaf, with crackers and cream cheese, or piled high on a piece of cornbread.
Yield: Approx. 8 pints
Ingredients
6 lbs. Fresh Jalapeno Peppers (washed & sliced into ¼-inch slices)
4 C. Apple Cider Vinegar
6 C. Sugar
2 T. Garlic Powder
1 t. Ground Cayenne Pepper
2 t. Celery Seed
Instructions
In a large stainless-steel pot, combine the vinegar, sugar, garlic powder, cayenne powder, and celery seed. Heat syrup mixture until the sugar is dissolved, then keep the syrup hot/warm by simmering.
To clean (room temperature) pint mason jars, fill each jar with jalapeno slices. Firmly pack the peppers into each jar, as they will soften during canning. Leave about ¼ inch of headspace.
Using a canning funnel & ladle, pour the hot syrup over the peppers in each jar, leaving a ½ to ¼ inch headspace.
Wipe jar rims clean with a damp washcloth or paper towel. Apply lids and bands, fingertip tight.
Process in a water bath canner for 10 minutes, if the altitude is less than 1,000 feet.
Add the jars and warm/hot water (from the tap) to your water bath canner, covering the jars by 1-2 inches.
Bring the canner to a rolling boil. Once at a rolling boil, start your timer for 10 minutes.
After 10 minutes, turn the heat off and remove the canner lid. Wait for 5 minutes before removing the jars. This important step prevents siphoning.
Remove jars using a jar lifter to a towel-covered firm surface for cooling. Leave jars undisturbed for 12-24 hours, or until cool to touch. Remove bands, wash jars if needed, label, and place in your food storage area.
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
Visit our website:
https://www.freedomharvestfarm.com/
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
#canning #foodpreservation #homesteading
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
We share the recipe with you!
Candied Jalapeños “Cowboy Candy”
An enjoyable combination of savory, spicy, & sweet with superb flavor.
A great compliment on salads, on top of chili, as a taco topping, on nachos, served on top of a roast or meatloaf, with crackers and cream cheese, or piled high on a piece of cornbread.
Yield: Approx. 8 pints
Ingredients
6 lbs. Fresh Jalapeno Peppers (washed & sliced into ¼-inch slices)
4 C. Apple Cider Vinegar
6 C. Sugar
2 T. Garlic Powder
1 t. Ground Cayenne Pepper
2 t. Celery Seed
Instructions
In a large stainless-steel pot, combine the vinegar, sugar, garlic powder, cayenne powder, and celery seed. Heat syrup mixture until the sugar is dissolved, then keep the syrup hot/warm by simmering.
To clean (room temperature) pint mason jars, fill each jar with jalapeno slices. Firmly pack the peppers into each jar, as they will soften during canning. Leave about ¼ inch of headspace.
Using a canning funnel & ladle, pour the hot syrup over the peppers in each jar, leaving a ½ to ¼ inch headspace.
Wipe jar rims clean with a damp washcloth or paper towel. Apply lids and bands, fingertip tight.
Process in a water bath canner for 10 minutes, if the altitude is less than 1,000 feet.
Add the jars and warm/hot water (from the tap) to your water bath canner, covering the jars by 1-2 inches.
Bring the canner to a rolling boil. Once at a rolling boil, start your timer for 10 minutes.
After 10 minutes, turn the heat off and remove the canner lid. Wait for 5 minutes before removing the jars. This important step prevents siphoning.
Remove jars using a jar lifter to a towel-covered firm surface for cooling. Leave jars undisturbed for 12-24 hours, or until cool to touch. Remove bands, wash jars if needed, label, and place in your food storage area.
2 سال پیش
در تاریخ 1401/06/17 منتشر شده
است.
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