Happier Than A Pig In Mud: Canning Sweet Jalapenos with Carrots and 9 Other Jalapeno Preserving Ideas

Saturday, September 9, 2017

Canning Sweet Jalapenos with Carrots and 9 Other Jalapeno Preserving Ideas

Someone recently asked me what to do with an abundance of garden jalapenos. A good problem to have, and I'm here to help:@) I tried this Happy Trails Candy and was really pleased with how good it was! This is a nice little treat with Chili, or to serve with cheese and crackers or on an Antipasto platter. Heck, I can even see it loaded on a slice of pizza!

And look at all that great color folks, green, red, white and a touch of orange...

Sounds like a nice little Christmas gift. Just sayin'.

Tip: The veggies will cook down and shrink, don't think you have too much. You really want to pack your jars so the veggies don't float. I also removed the seeds and membranes from my jalapenos, I'm going to try leaving them in for the next batch.

Happy Trails Candy-from Canning Homemade (their pic is awesome!)
1 1/2 lbs jalapenos, sliced
1 C carrots, peeled and sliced 1/4"
Red pepper, they used 4 Anaheim, I used a red bell pepper (or just use red jalapenos)
1 small onion, cut in half and sliced
2 C cider vinegar
4 C sugar
1 1/2 Tblsp mustard seed
2 Tblsp garlic powder

Add vinegar, sugar, mustard seed and garlic powder to pot. Bring to a boil, reduce to simmer, simmer for 5 minutes.
Add veggies and simmer for 5 minutes.
Tightly pack veggies into jars, fill with liquid to 1/4" from top.
Wipe rim, add lid and band. Boil in water bath for 15 minutes.
Remove from water, place jars on towel, listen for pops and love life:@)