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

 Preserve the last of summer and have a happy day!

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8 comments:

  1. MersadSeptember 10, 2017 at 4:34 AM

    This looks delicious. Thank you for sharing.

    Mersad
    Mersad Donko Photography

    ReplyDelete
  2. RachelDSeptember 10, 2017 at 9:30 AM

    Exactly what I have planned for this afternoon! (in addition to fervent prayers for all the people in the storm's path). I love those fabulous "old" pickle jars with the snap-down wire-and-glass lids, and will be starting with already-canned jalapenos, just like our family likes them. All those colourful additions, though---those will be a pleasant, welcome surprise. We keep a jar of these, a bigger jar of tarted-up-with-sugar-and-thin onion slices Bread and Butters, and the biggest jar---those Cheater Pickles made with a gallon of dill slices, layered with dry sugar, cloves and allspice berries, in the fridge at all times. It reminds me of the days of my huge garden and of canning three to five hundred jars of produce every Summer. Took me years not to need to "shop under the beds" when we moved to the suburbs and a smaller space.

    rachel

    ReplyDelete
  3. thepaintedapron.comSeptember 10, 2017 at 10:03 AM

    These are pretty as a picture!

    ReplyDelete
  4. Miz HelenSeptember 10, 2017 at 11:20 AM

    Hi Lynn,
    I see you are still canning those awesome jalapeno's and this looks like a great recipe. Thanks for sharing I will be trying this one. Have a great day!
    Miz Helen

    ReplyDelete
  5. kitty@ Kitty's Kozy KitchenSeptember 10, 2017 at 2:20 PM

    Wow, what a colorful mix, Lynn! I can see that the Happy Trails Candy would make a fabulous Christmas gift. Thanks for sharing

    ReplyDelete
  6. Liz That Skinny Chick Can BakeSeptember 11, 2017 at 7:45 AM

    So nice to see you back to blogging! These candied jalapenos look amazing!!

    ReplyDelete
  7. MarySeptember 12, 2017 at 6:55 AM

    So colorful and pretty Lynn and perfect for Christmas gifting :)

    ReplyDelete
  8. Kate McGeeSeptember 12, 2017 at 6:27 PM

    I'm looking forward to making a few of these recipes! Very colorful and perfect for Fall.

    ReplyDelete

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