This video shows how to CAN pickled Jalapeños. This process is very simple with very little ingredients. Using a water bath canner, this can be done with ease!
Good grief....you didn't give us the history of your eating jalapenos and why your story is so important. You just showed us exactly what we needed to do. Thank you for that, very refreshing!
Glad you liked my video, Brianna! Another great way to preserve them is to slice them and dehydrate them. Once dehydrated, put them in a blender or coffee grinder and make Jalapeno powder. makes a good flavoring.
A million thanks. I went through 5 videos of people’s life stories before finding yours. Food/recipe bloggers just like to hear themselves talk, but you taught.
Thanks, Jon! Yes... I can't stand long drawn out speeches like that. I mean....get to the point! Right?! Thanks for taking the time to comment. Please share it with anyone else that might like it.
You may also dehydrate and powder them in a coffee grinder. I'm actually going to make a video on this soon. I have a grillion peppers this year as well!
Thanks for the positive feedback, Mark! Hope you like those Jalapenos. I put them on everything! Check out my Chile de Arbor salsa.... I think you might like it as well. It's my favorite by far! th-cam.com/video/0nzOcsNhS38/w-d-xo.html
It doesn't matter if you use your palm, fingers, toes or knees. Just 'seat' the lid. Thanks for watching and commenting, Worm! Hope you find my other videos just as useful!
Just using the comments to take some notes since ones own comments are always at the top when returning to a video now. 3 cups water 3 cups white vinegar 2 qts jalapeno minced garlic pickling salt 1/2 pint jars (I only have 1/2 pint jars right now): Prepare canning jars using dish washer on heavy cycle. After dishwasher is complete, leave in dishwasher with door closed to keep them hot. Fill canner pot half full and keep at a simmer. Will be brought to a boil after filled jars are added. Pack jalapenos in hot jars, make sure to leave headspace. Simmer lids in pan of water, DO NOT BOIL. Mix water and vinegar together in a stock pot and bring to a simmer. Add a 1/4 teaspoon of pickling salt to each half pint. Add a 1/4 teaspoon of minced garlic to each half pint. Use canning funnel to add vinegar/water mix to jars. MAKE SURE YOU LEAVE HEADSPACE. Use butter knife to go around edges to remove bubbles/air pockets. Make sure edge/top of jar is clean and dry. Add a hot lid to the top. Take a ring and screw it down securely. DO NOT OVER TIGHTEN, but make sure it is snug. Place jars in water bath canner and boil for 10 minutes. Make sure cans are completely submerged in water bath. Return lid to water bath and boil for 10 minutes. Once processing time is up, remove jars with jar lifter and place on a towel. Allow to cool for 12 to 24 hours. As they cool, they will pull the lid down. After they have cooled, check each lid. The should be firmly pulled down and not make a popping sound when pressed on. (Perhaps not move at all when pressed on?)(Can I add the salt and garlic to the jars before putting in the jalapenos?) Done. Concurrent tasks: Dishwasher running first. Start heating the 3 water containers after the drying cycle starts to minimize boil off/evaporation loss. Canner pot half full and kept simmering until ready to fill with jars. Packing jalapenos in hot jars. Lids simmering while about to add to jars to keep them hot.
For anyone trying to keep their jalapeños more crunchy add Pickle Crisp Granules. I add 1/8th teaspoon to a pint size jar. FANTASTIC RECIPE!! Thanks for sharing and keeping it simple.
Kelly, Thank you so much for taking the time to give such positive feedback! Also..... thanks for the great tip. I am not familiar with 'Pickle Crisp Granules'. I learn something new every day!
Great Video Phil....I have never tried canning but love pickled jalapenos and figured even I can do this with all the peppers I have from my plants. Thanks!
you will love having jalapeños year round! Hope you get in to the canning spirit! There are so many wonderful recipes. Please check out all of my canning videos on my channel, and share with your friends and family! Pay special attention to my spaghetti sauce canning recipe....it's my favorite! Thanks for the great feedback, Irish T!
I've been canning hot peppers for the last 40 yrs. One thing I didn't hear you mention is Alum. I put about half teaspoon on top of peppers in quart jar along with chopped onions, an idea do same with them little sausage smokies in hot peppers. Great treat for supper bowl sunday.
Great vid I'm going to try this but was wondering when I do my pickels I also use alum spice in with them to help them stay crunchy do you think this would work with the peppers
Hi Phil Thank you for the very simple explanation on how to waterbath canned jalapeños I’m new at canning so this was extremely helpful 😊 I’ve watched many videos and techniques. I was just wondering why you don’t mix all the brine together, then pour it on as many VideoShow? I’m sure you have reason on your method. Do I was just wondering Thank u again very much
I simply followed the recipe in the ball bluebook canning cookbook. Thanks for the great question. Thanks for watching and commenting. Hope you like my other canning videos as well
Just the video I needed I have a gallon bag of hot peppers and banana peppers that I grew by the jalapenos and now they are all hot. I am going to can together. Is pickling salt a must? Or can I just jar with no spices and leave the jalapenos as it? Or is that salt added for reason? I am a newbie if you can't tell.
I never have any canned goods left after 2 years, and most of the time I only can a years worth, so I'm not really sure. Sorry I can't help you with that.
Love the video! Straight to the point and not a lot of wasting of time. So many get in front of camera and just do alot of talking and their life story. And who wants to watch you cut up 10 pds of peppers? Thanks
Very well done video. Remember that all major universities and agricultural academics state that sanitization / sterilizing jars is not required as long as boiled time is 10 minutes or more at sea level. That boil time will sanitize, though it never hurts to have jars extra clean.
Make sure you don't over tighten your lids....like this dude did. You ONLY use your fingertips to tighten canning jars assuring yourself that you won't over tighten them.
Did my best to follow but it seems I forgot the knife around the jar part, which upon review seems to be a critical step. How should I proceed if I skipped this step? Kinda spooked myself researching what botulism does. Does the water:vinegar ratio make this dummy-proof?
I’m curious why you didn’t use fresh garlic. After all the work of slicing the peppers, I would think using canned pre-chopped garlic is going backward, in a sense. I will also say that your video was very informative and like another said, not a video of your life story, but to the point. Very refreshing. Thank you for posting this.
the ez answer is.... I didn't have any. You can use fresh if you want. I can't tell the difference, but fresh is considered best by most folks standards. Glad you liked my video, RJ. Thanks for watching and commenting!
I had way too many jalapeños left over this year. I canned a bunch, and the rest, I just dehydrated and powdered in a coffee grinder. Another good way to store them for ingredients.
If you want to keep the vinegar out, you might try salts and water, then use a pressure canner just because the acidity may be too low. Id start by researching pressure canning peppers
Phil, I'm sure that you are aware of the following. But we see people responding here who have zero canning experience. They need to know the fine details. In water bath canning boiling water DOES NOT kill the c. botulinum spores. Killing the spores with heat alone requires a temp of 250 deg F (thus a pressure canner). In water bath canning your max temp is 212 deg F which is insufficient. It kills off the bacteria and yeast that causes spoilage but doesn't touch botulism. A pH of
To continue the thought: cook times are also precise and must be adjusted for your altitude above sea level. The first adjustment is at 1000 ft (300 m) above sea level.
Good comment. That would be good information on a video called "How to Can". I've thought about doing one on that, for those who want to get in to it. Not a bad idea.
Plastic is truly better. I have one,......somewhere. I seem to lose it a lot. When you see me use a knife in my videos, then you will know I couldn't find my plastic one. I'm also great at losing pocket knives, reading glasses, and gloves.... for some reason.
I can peppers very similar to your recipe but the only difference is I cold pack the jars .I just fill them with the vinegar solution add a tiny pinch of alum for insured crispness and tighten the lids tight and set them upside down for about 3 days to make sure they are sealed then store for a month or more.
I don't know. I've never done just one at a time. However, the good news is... the ingredients are super cheap, and available. You can afford the 'waste' if you made too much.
I prefer to let them sit in a cool dark place for at least 30 days, up to 90 days before using. This allows for a better pickling all thru the peppers.
Thanks for the kind words, Little Squirrel! Yes.... the thumbs down are just as numerous as the comments with foul language and death threats. There are a lot of people out there that need Jesus! Just like me!
My personal rule is no more than 2 years. I usually can enough for 2 years in order to make the most of my garden. Last year I canned 2 years of dill pickles, and this year I’m planting more green beans.
I would not do that. Canning really should be done using super fresh ingredients. I would guess that the peppers would be extremely soggy if you tried that. I never have, but if you do try it, please let me know how they turn out. You may have jalapeno paste, which might be the next new thing!
yes. I do like the bend of a good plastic canning tool. At the time, I couldn't find mine, so I had to use a butter knife. Both work, but the plastic one is superior. Thanks for the tip, Maureen.
@@PhilCrockett I learned the hard way.....I must have chipped a jar....it broke all inside the canner. I love your video......I will be doing these this year if my peppers do as well as my daughter in law says hers did!
Thanks, Sandra! I'm starting to plan my garden this year, and I hope to make a video on a variety of pickled peppers. I love the 'lunchbox' peppers mix with jalapeno and banana peppers. Can't wait! Thanks for taking the time to comment! Check out my other canning videos. My 2 favorite things to can is the Spaghetti sauce, and the Chile de Arbol Salsa.
This is the best pickled jalapenos recipe I found so far. I definitely want to try this out this weekend. Thank you. I have a question though, does the jalapenos stay firm and crunchy this way? I've read on other recipes that the jalapenos come out soggy and soft.
Thanks, Thi Phan! Unfortunately, they don't stay crunchy. However, I've come to feel like that it's all in my head at this point.... just get yourself to enjoy the flavor over the texture. The flavor is still amazing, but nothing beats fresh picked for sure.
I'm sorry but this is over kill. I've been brining vegetables of all kinds for over 40 years. Been using store bought jars that once had peanut butter or mayonnaise or pickles or beets or jam etc...I wash them thoroughly put my vegetables in them and pour over my combination of boiling vinegar, water and pickling spices and maybe some salt and/or sugar. Let them cool for 20 minutes put the lids on and put them in my pantry ready to eat in about six weeks. I learned this method from my parents and grandparents, I've never had an issue with illness of any kind. The vinegar will prevent any botulism from occurring and my product is good for two years or more. I had some dill carrots last year that where three years old and were fantastic.
Good grief....you didn't give us the history of your eating jalapenos and why your story is so important. You just showed us exactly what we needed to do. Thank you for that, very refreshing!
Thanks! I like getting to the point in all my DIY videos. Hope you like my other ones as well.
Excellent video, thanks! I have so many jalapenos in my garden and was worried that it would be hard to can them... But it seems super easy!
Glad you liked my video, Brianna! Another great way to preserve them is to slice them and dehydrate them. Once dehydrated, put them in a blender or coffee grinder and make Jalapeno powder. makes a good flavoring.
Straight to the point! Thank you.
You're welcome!
what is preferred.. to boil the jalapenos in the vinegar first or just pour in with out doing that?
You can do whatever you think is safe.
A million thanks. I went through 5 videos of people’s life stories before finding yours. Food/recipe bloggers just like to hear themselves talk, but you taught.
Thanks, Jon! Yes... I can't stand long drawn out speeches like that. I mean....get to the point! Right?! Thanks for taking the time to comment. Please share it with anyone else that might like it.
No kidding. It takes forever to get to the point of some of these videos.
Ain’t that the truth…LOL
Can’t agree more. Thanks for your help Phil, I wish I could give you a million like Jon did😂😎👍🏻
Hi Phil ! Thank you for the simplicity and zero BS on the canning. This is my go-to when canning. :-)
You bet!
Great tutorial. Concise and to the point. Thanks for posting.
I got a BUMPER crop of jalapenos this year. I'm going to try your method today.
You may also dehydrate and powder them in a coffee grinder. I'm actually going to make a video on this soon. I have a grillion peppers this year as well!
Exactly what I needed without all the jabber. Thank you!
Great! Glad you like my video!
Thank you sir for an accurate and well paced tutorial.Spot on with detail and timing, this was clear and easy to understand. Bravo
Thanks for the positive feedback, Mark! Hope you like those Jalapenos. I put them on everything! Check out my Chile de Arbor salsa.... I think you might like it as well. It's my favorite by far! th-cam.com/video/0nzOcsNhS38/w-d-xo.html
finger tighten only...not with palm of your hand dude. FINGER TIGHTEN
It doesn't matter if you use your palm, fingers, toes or knees. Just 'seat' the lid. Thanks for watching and commenting, Worm! Hope you find my other videos just as useful!
Your video is very clear and to the point! Thank you for taking the time to teach others 😊
Glad it was helpful, Gary!
Just using the comments to take some notes since ones own comments are always at the top when returning to a video now.
3 cups water
3 cups white vinegar
2 qts jalapeno
minced garlic
pickling salt
1/2 pint jars (I only have 1/2 pint jars right now):
Prepare canning jars using dish washer on heavy cycle. After dishwasher is complete, leave in dishwasher with door closed to keep them hot.
Fill canner pot half full and keep at a simmer. Will be brought to a boil after filled jars are added.
Pack jalapenos in hot jars, make sure to leave headspace.
Simmer lids in pan of water, DO NOT BOIL.
Mix water and vinegar together in a stock pot and bring to a simmer.
Add a 1/4 teaspoon of pickling salt to each half pint.
Add a 1/4 teaspoon of minced garlic to each half pint.
Use canning funnel to add vinegar/water mix to jars. MAKE SURE YOU LEAVE HEADSPACE.
Use butter knife to go around edges to remove bubbles/air pockets.
Make sure edge/top of jar is clean and dry. Add a hot lid to the top.
Take a ring and screw it down securely. DO NOT OVER TIGHTEN, but make sure it is snug.
Place jars in water bath canner and boil for 10 minutes. Make sure cans are completely submerged in water bath.
Return lid to water bath and boil for 10 minutes.
Once processing time is up, remove jars with jar lifter and place on a towel. Allow to cool for 12 to 24 hours. As they cool, they will pull the lid down. After they have cooled, check each lid. The should be firmly pulled down and not make a popping sound when pressed on. (Perhaps not move at all when pressed on?)(Can I add the salt and garlic to the jars before putting in the jalapenos?)
Done.
Concurrent tasks:
Dishwasher running first. Start heating the 3 water containers after the drying cycle starts to minimize boil off/evaporation loss.
Canner pot half full and kept simmering until ready to fill with jars.
Packing jalapenos in hot jars.
Lids simmering while about to add to jars to keep them hot.
hmmm
I grew more peppers, time to do this again. I have banana peppers this year, as well. Seems like it should be the same process.
Same process for sure!
Boil for 10 mns and 10 more mns with lid on? Or just 10 mns?
Once loaded, put the lid on and tighten the band. Then water bath them for 10 minutes
For anyone trying to keep their jalapeños more crunchy add Pickle Crisp Granules. I add 1/8th teaspoon to a pint size jar. FANTASTIC RECIPE!! Thanks for sharing and keeping it simple.
Kelly, Thank you so much for taking the time to give such positive feedback! Also..... thanks for the great tip. I am not familiar with 'Pickle Crisp Granules'. I learn something new every day!
Great Video Phil....I have never tried canning but love pickled jalapenos and figured even I can do this with all the peppers I have from my plants. Thanks!
you will love having jalapeños year round! Hope you get in to the canning spirit! There are so many wonderful recipes. Please check out all of my canning videos on my channel, and share with your friends and family! Pay special attention to my spaghetti sauce canning recipe....it's my favorite! Thanks for the great feedback, Irish T!
Concise and easy to follow. Great job, thank you for posting this video!
So glad you like my video! Great positive feedback...I love it!
Love the video super helpful. How long is shelf life?
I usually keep my canned stuff for 2 years max, but I have been known to eat 3 year old items. Thanks for the question. Glad you like my video!
I've been canning hot peppers for the last 40 yrs. One thing I didn't hear you mention is Alum. I put about half teaspoon on top of peppers in quart jar along with chopped onions, an idea do same with them little sausage smokies in hot peppers. Great treat for supper bowl sunday.
Thanks for sharing! I do know that Alum is used in many recipes in order to keep vegetable crisp. Thanks for watching and commenting, William!
Loved the tutorial! Perfect and straight to the point!
Thanks, Susan!
Great vid I'm going to try this but was wondering when I do my pickels I also use alum spice in with them to help them stay crunchy do you think this would work with the peppers
I think the experiment would be worth it. Let me know how it turned out, Steve
Hi Phil
Thank you for the very simple explanation on how to waterbath canned jalapeños
I’m new at canning so this was extremely helpful 😊
I’ve watched many videos and techniques.
I was just wondering why you don’t mix all the brine together, then pour it on as many VideoShow? I’m sure you have reason on your method. Do I was just wondering
Thank u again very much
I simply followed the recipe in the ball bluebook canning cookbook. Thanks for the great question. Thanks for watching and commenting. Hope you like my other canning videos as well
Thank you....
You're welcome! Hope you like my other canning videos as well, DeeDee!
How long do these last ? I was told by someone if you don't skin the peppers they don't last nearly as long maybe few months is this true ?
I usually throw mine out at 2 years.
Này có phải ớt ngọt k
Wow. You tighten your jars way more I’ve ever done.
I've never had an issue with the way I tighten.
Just the video I needed I have a gallon bag of hot peppers and banana peppers that I grew by the jalapenos and now they are all hot. I am going to can together. Is pickling salt a must? Or can I just jar with no spices and leave the jalapenos as it? Or is that salt added for reason? I am a newbie if you can't tell.
always follow a tried-and-true recipe like this one, and you won't have to worry.
Great informative video. How long will the chilis last when preserved in this manner?
I never have any canned goods left after 2 years, and most of the time I only can a years worth, so I'm not really sure. Sorry I can't help you with that.
Why do some people use half water half vinegar and others use only vinegar? How does that affect things? Is it hotter? Can it be stored longer?
I just follow the recipe in the Ball Blue Book.
Will be using your recipe tonight! Confident they will turn out good. Thank you.
How did it turn out?
what would you expect the shelf life to be using this process ???
My experience has been 2 years.
I missed how much headspace you need to leave.
1/2 inch to 1 inch
Thanks for sharing and straight to the point
Thanks for watching and commenting.
Love the video! Straight to the point and not a lot of wasting of time. So many get in front of camera and just do alot of talking and their life story. And who wants to watch you cut up 10 pds of peppers? Thanks
YES! I agree! Lots of people talk too much!
Very well done video. Remember that all major universities and agricultural academics state that sanitization / sterilizing jars is not required as long as boiled time is 10 minutes or more at sea level. That boil time will sanitize, though it never hurts to have jars extra clean.
i agree, Mark! infact...... the Amish waterbath EVERYTHING.....including meat. just say'n
Make sure you don't over tighten your lids....like this dude did. You ONLY use your fingertips to tighten canning jars assuring yourself that you won't over tighten them.
These lasted 3 years until I used them up. perfect seal. You're the original 'canning troll'..... LOL! Thanks for the trolling! you failed! lol!!!
How long for quarts?
I'm not sure, I've never canned these in quart jars. Look up ball blue book canning recipes and I imagining they will have the answer
Can you use a pressure cooker?
Yes you can
this video is simple and to the point. great work.
Thanks for watching them coming! I hope all my videos are simple into the point. Hope you will find other useful ones on my channel!
Did my best to follow but it seems I forgot the knife around the jar part, which upon review seems to be a critical step. How should I proceed if I skipped this step? Kinda spooked myself researching what botulism does. Does the water:vinegar ratio make this dummy-proof?
The knife is over-kill. I've been forgetting to use it for years, and I still live to tell about it.
Looking for a new, quick clear easy way for jalapenos without sugar in the brine and found your video. Excellent, easy, clear video. Thank You.
You are so welcome!
I’m curious why you didn’t use fresh garlic. After all the work of slicing the peppers, I would think using canned pre-chopped garlic is going backward, in a sense. I will also say that your video was very informative and like another said, not a video of your life story, but to the point. Very refreshing. Thank you for posting this.
the ez answer is.... I didn't have any. You can use fresh if you want. I can't tell the difference, but fresh is considered best by most folks standards. Glad you liked my video, RJ. Thanks for watching and commenting!
Thank you for this! About to can my jalapeños! And saving it to my playlist.
Thanks for watching and commenting!
Easiest, most straight forward best video I’ve seen yet. Thank you!
Thanks for the great comment!
I'm pretty sure those 44 dislikes are people mad because you didn't talk about how to choose the color of the lids lol #nonesense! Great job mate!
IKR! Hahahahaha. Thanks for watching and commenting!
AWESOME!
Short & to the point
THANK YOUUUUU
You're welcome, Juana!!!!
Do I need yo boil them in water or can I just boil my brine and put it in the jars to seal it
I only suggest the method you see in this video. I followed my canning book recipe, which is safe.
Thank you very much. I was looking for a recipe that was easy explained.
Glad to hear my video helped you out, Alex! Thanks for the positive feedback!
Thank you. I appreciate that there was no superfluous blah blah.
You're welcome! I get that a lot, and I appreciate the feedback.
Got right to the point! bravo, very helpful about to try and do these for the first time
I try to make all my videos like this. 'to-the-point".... thanks for the comment
What's the purpose of the minced garlic?
A little bit of garlic flavor. I put garlic in my dill pickles too. Love it. However, you don't have to put it in there if you don't want to.
So simple great video and to the point thankyou!
You’re welcome, Donald!
Thank you... Very helpful.. Right to the point.. Going to get canning right now..
I had way too many jalapeños left over this year. I canned a bunch, and the rest, I just dehydrated and powdered in a coffee grinder. Another good way to store them for ingredients.
No volumn😢
Not real sure what you mean by that
I love that your demonstration was on a smooth top stove! Thank you!
Glad you liked it!
How do I can just regular jalapeno,not pickled
If you want to keep the vinegar out, you might try salts and water, then use a pressure canner just because the acidity may be too low. Id start by researching pressure canning peppers
Phil,
I'm sure that you are aware of the following. But we see people responding here who have zero canning experience. They need to know the fine details.
In water bath canning boiling water DOES NOT kill the c. botulinum spores. Killing the spores with heat alone requires a temp of 250 deg F (thus a pressure canner). In water bath canning your max temp is 212 deg F which is insufficient. It kills off the bacteria and yeast that causes spoilage but doesn't touch botulism. A pH of
To continue the thought: cook times are also precise and must be adjusted for your altitude above sea level. The first adjustment is at 1000 ft (300 m) above sea level.
Good comment. That would be good information on a video called "How to Can". I've thought about doing one on that, for those who want to get in to it. Not a bad idea.
add a cup of vinigar to your canning water to get rid of the scaling
Thanks for the tip! I'll try that
I was told not to use metal when bubbling.
metal? lids? pan? canner?
@@PhilCrockett www.healthycanning.com/debubbling/
Plastic is truly better. I have one,......somewhere. I seem to lose it a lot. When you see me use a knife in my videos, then you will know I couldn't find my plastic one. I'm also great at losing pocket knives, reading glasses, and gloves.... for some reason.
I can peppers very similar to your recipe but the only difference is I cold pack the jars .I just fill them with the vinegar solution add a tiny pinch of alum for insured crispness and tighten the lids tight and set them upside down for about 3 days to make sure they are sealed then store for a month or more.
Sounds "old school"
How much vinegar, water and garlic does it take to just do one can at a time?
I don't know. I've never done just one at a time. However, the good news is... the ingredients are super cheap, and available. You can afford the 'waste' if you made too much.
Thank you for this video. And thanks for making sure we knew all of the steps and safety info.
You're welcome, Grace! Thanks for watching and commenting.
Thanks for getting to the point and not telling me your life story!
Right!
Very thorough and to-the-point, just what i like. Thank you.
Glad you liked this! I'm on my last jar from last year. hope to make more soon myself! Thanks for the positive comment!
Do you have to refrigerate these canned peppers?
only after you open them. I have some on the shelf right now that are 2 years old, and they still taste great.
Thank you for sharing this content.
You're welcome, Cassandra!
This is a well made video!
glad you liked it! Thanks for commenting. Hope you like my other vids as well.
How long should I let them sit before opening them up and trying some?
You can use these immediately. However, if you want the vinegar flavor, then wait 3 months.
I prefer to let them sit in a cool dark place for at least 30 days, up to 90 days before using. This allows for a better pickling all thru the peppers.
Great advice! Thanks!
You're welcome, Jai!
none
some
To the point. Excellent video!!!!
THANKS!
Great video! If I have some frozen jalapeños from my garden can I still pull them out and can them? Sorry if dumb question, I'm a canning newbie :-)
I wouldn't. always use fresh. BTW....great question.
@@PhilCrockett Thanks for the reply!
no problem, my friend!
Can you can cucumber salad?🤔
I don't know what cucumber salad is.
Are jalapeno similar to long green chilli
not really. The jalapeno pepper is smaller and hotter than a the long green chiles. Plus, they do have there unique flavor.
Straight to the point....thanks!
You're welcome, Lola!! Hope you like my other videos too
I tried this it was very good thank you for sharing
Glad you like! I just put some on my omelet this morning.
Great video! Thanks
You're welcome, JoAnn! Thanks for taking the time to give positive feedback!
Super easy. Thanks!
You're welcome!
Great video....how are people giving a thumbs down????? Right to the point, simple, direct and accurate. Thank you again
Thanks for the kind words, Little Squirrel! Yes.... the thumbs down are just as numerous as the comments with foul language and death threats. There are a lot of people out there that need Jesus! Just like me!
Phil Crockett Life is always better with a little Jesus!
AMEN!
Headspace was not specific
What is the shelf life on these?
My personal rule is no more than 2 years. I usually can enough for 2 years in order to make the most of my garden. Last year I canned 2 years of dill pickles, and this year I’m planting more green beans.
are these raw jalapenos or do you cook them prior to putting in the jar?
Raw. I cold pack them.
If you cook them they will be mushy, so pack raw :)
Why the garlic?
adds flavor. I love garlic. u can leave it out if you want......
Great recipes and info! Is it possible to use jalapeños from my garden that are in the freezer? Many thanks!
I would not do that. Canning really should be done using super fresh ingredients. I would guess that the peppers would be extremely soggy if you tried that. I never have, but if you do try it, please let me know how they turn out. You may have jalapeno paste, which might be the next new thing!
Phil Crockett thanks so much!
No prob! I love the feedback!
@@PhilCrockett I've never seen frozen jalapeno poppers before. Can they be frozen. I freeze my regular peppers and my chopped onions
.
;
Maybe rethink the butter knife in favor of a plastic tool.
yes. I do like the bend of a good plastic canning tool. At the time, I couldn't find mine, so I had to use a butter knife. Both work, but the plastic one is superior. Thanks for the tip, Maureen.
@@PhilCrockett I learned the hard way.....I must have chipped a jar....it broke all inside the canner. I love your video......I will be doing these this year if my peppers do as well as my daughter in law says hers did!
I"m going to can a bunch this year as well. I'm also going to try fermenting some. Hopefully I'll have a video on that too.
@@PhilCrockett I will be WAITING !!!!!
What is to stop Botulism from forming?
Vinegar and the heat during the canning process. Thanks for the question.
Thank you I'm so glad I found this video
you're welcome, Cindy! I love those jalapeños!
Thank you
Ty
.....dye......
Very good video
Thanks, Sandra! I'm starting to plan my garden this year, and I hope to make a video on a variety of pickled peppers. I love the 'lunchbox' peppers mix with jalapeno and banana peppers. Can't wait! Thanks for taking the time to comment! Check out my other canning videos. My 2 favorite things to can is the Spaghetti sauce, and the Chile de Arbol Salsa.
Great video
Thanks, Regan!
not bad
Thanks!
This is the best pickled jalapenos recipe I found so far. I definitely want to try this out this weekend. Thank you.
I have a question though, does the jalapenos stay firm and crunchy this way? I've read on other recipes that the jalapenos come out soggy and soft.
Thanks, Thi Phan! Unfortunately, they don't stay crunchy. However, I've come to feel like that it's all in my head at this point.... just get yourself to enjoy the flavor over the texture. The flavor is still amazing, but nothing beats fresh picked for sure.
I'm sorry but this is over kill. I've been brining vegetables of all kinds for over 40 years. Been using store bought jars that once had peanut butter or mayonnaise or pickles or beets or jam etc...I wash them thoroughly put my vegetables in them and pour over my combination of boiling vinegar, water and pickling spices and maybe some salt and/or sugar. Let them cool for 20 minutes put the lids on and put them in my pantry ready to eat in about six weeks. I learned this method from my parents and grandparents, I've never had an issue with illness of any kind. The vinegar will prevent any botulism from occurring and my product is good for two years or more. I had some dill carrots last year that where three years old and were fantastic.
Vinegar is definitely a great preservative! Heat and vinegar is even better.