Jalapeno Pepper Sauce Canning Food

PICKLED JALAPEñOS

Steps:

• Slice Peppers: Wash peppers and cut off steams. Slice peppers into 1/4-inch thick rings. Wear gloves for this step to avoid burning your hands. And do NOT touch your eyes or any other sensitive body parts.
• Heat Jars: Place a rack into the bottom of a large pot. Fill pot with enough water to cover jars. Submerge jars in water. Bring water to a simmer, 180 degrees. Simmer jars for 10 minutes. (Since the peppers process for 10 minutes, you don't need to boil the jars.)
• Prepare the Brine: While the jars heat, combine vinegar, water, and salt medium saucepan. Boil for five minutes.
• Pack Jars. Remove jars from the water. Pack the peppers into hot jars, leaving 1/2 inch headspace. Add 1/4 teaspoon Pickle Crisp to each jar, if desired.
• Add Brine. Ladle brine into jars, leaving 1/2 inch headspace. Using a wooden chopstick, bubble tool, or soft rubber spatula, remove air bubbles. Measure headspace. Add more brine if needed.
• Clean Rim and Apply Lids. Wipe rim with clean, damp cloth. Place lid on jar. Screw on band to "fingertip tight." You should feel some resistance but you don't want to crank the band on too tight.
• Process Jars. Lower jars into pot. Water should cover jars by 1 to 2-inches after all jars are in the pot. Cover the pot. Return water to a boil. Process for 10 minutes. (Start the timer once the water returns to a boil.) Be sure to maintain a rolling boil during the entire 10 minute processing time.When processing time completes, turn off the burner and remove lid. Wait 5 minutes before removing jars from the pot. Lift the jars out of the water straight. Avoid tipping the jars. Place hot jars on a towel-lined counter or wood cutting board. Allow jars to cool for 24 hours.
• Check Seals. Press the center of the lid. It should not move. Remove outer ring. Gently try to lift the lid off the jar. It should not move. Wipe jars. Label. If any jar didn't seal, place into the refrigerator and enjoy within a week or so.
• Store: Place jars in a cool place out of direct sunlight. For best flavor, wait six weeks before enjoying the peppers.

CANNED HOT PEPPER SAUCE

Steps:

• In a medium stockpot, combine the peppers, cider vinegar, white vinegar, onion, garlic powder, cumin, mustard, turmeric, salt, clove, allspice, and sugar.
• Put the lid on the pot, bring the mixture to a simmer over medium heat, then simmer the sauce for 20 minutes.
• While the hot sauce is simmering, prepare the water bath canner. Fill it halfway with water and put it on the stove to simmer. Check two half-pint jars for any nicks or cracks, wash them in hot soapy water and rinse them in hot water. Keep the jars hot until it's time to use them. Wash the lids in hot soapy water and rinse them.
• After 20 minutes, remove the pan from the heat and puree the pepper mixture. You can use an immersion blender or ladle the mixture into a blender to puree it.
• Pour or ladle the hot sauce into the prepared jars, leaving 1/4 inch of headspace. Remove the air bubbles with a bubble remover tool or chopstick and recheck the headspace. Wipe the rims with a clean cloth, put the lids on the jars and screw on the bands. Place the jars in the prepared hot water bath canner, making sure that the jars are covered by at least an inch of water.
• Put the lid on the canner and bring the water to a full rolling boil. Process the jars for 10 minutes, adjusting for altitude, if necessary.
• Arrange a folded towel on the counter or table. Remove the jars, using a jar lifter, and place them on the towel. Let the jars cool for at least 12 hours.
• Once the jars are cooled, remove the bands and check the seals. If any jars failed to seal, put the in the refrigerator to use first. Wipe the jars with a clean cloth and store them for up to a year.

ROASTED RED JALAPENO PEPPER HOT SAUCE RECIPE

Steps:

• Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.
• Remove from heat and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and discard.
• Set the peppers into a food processor.
• Heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.
• Add all remaining ingredients and heat through. Into the food processor they go.
• Process the sauce until smooth. You can also use a food mill if you'd like your sauce to be thick and consistent.
• Test for salt and serve!

JALAPENO HOT SAUCE

Steps:

• Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles.
• Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
• Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.
• Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
• Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.

JALAPEñO‎ PEPPER JELLY CANNING RECIPE

Steps:

• In a food processor or by hand chopper, chop the seeded and cleaned peppers (no stems) until a finely chopped consistency. Drain excess liquid. In a large double boiler pot add peppers, vinegar and sugar. Stir together and bring to a rolling boil; continue boiling for 5 minutes. Set aside to cool briefly. Add the fruit pectin in, stirring constantly. Combine well and let stand for 2 minutes. Pour jelly into sterilized canning jars and seal jars tightly by hand. Submerse sealed jars to the neck in a large pot of water and bring to a rolling boil, continue to boil for 5 minutes beginning the timer at the point of the start of a rolling boil. Carefully remove jars with canning tongues and set aside to cool before storing. Recipe should make 6 - 8 oz. canning jars that can be stored up to one year.

EASY JALAPENO HOT SAUCE

Steps:

• Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds.
• Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest.
• Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.

TOMATO JALAPEñO SALSA CANNING RECIPE

Steps:

• Wash your jars, lids, bands, and canning tools in hot soapy water. Rinse thoroughly, and set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Combine all the ingredients in a medium pot. Bring the salsa to a boil over medium-high heat, reduce the heat to a simmer (180˚F), and cook for 5 minutes.
• Spread a kitchen towel on the counter. Use your jar lifter to lift a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Use your canning funnel and ladle to fill the jar with hot salsa, leaving 1/2-inch headspace.
• Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave a little space in between the jars.
• Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
• When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
• Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator and use up within a week.
• Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place for up to 12 to 18 months.
• Allow at least 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields about 6 half-pint jars of tomato jalapeno salsa.

ROASTED RED JALAPEñO HOT SAUCE RECIPE

Steps:

• Preheat oven to 425˚F.
• Add the jalapeños, onion, and garlic to a roasting pan.
• Roast in a preheated oven until the vegetables are soft, about 30 minutes. Stir half way through so the vegetables cook evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
• Add the vegetables to a food processor or blender. Add the red wine vinegar, lime juice, water, and a dash of salt and pepper. Puree until smooth.
• Transfer the hot sauce to a glass bottle or canning jar. Store in the refrigerator for up to 4 weeks or freeze for longer storage. Makes about one cup.

JALAPENO HOT SAUCE

Steps:

• Empty tomatillos into a pot about 10 litres / quarts in size or larger. You can start warming the pot slowly.
• Wash the jalapeno peppers, stem them, but leave seeds in.
• Slice peppers into rings or whiz coarsely in food processor. Add to pot.
• Wash and peel the onions, then cut into slices. Add to pot.
• Wash, peel and mince the garlic, add to pot.
• Wash and chop the coriander. Add to the pot.
• Add the apple cider vinegar, bottled lime juice, and the water.
• Crank heat on pot and bring to a boil.
• Boil steadily, though not crazily, uncovered for an hour. Stir periodically.
• After that hour, lower heat to a simmer and let cook uncovered for another additional hour. Stir periodically.
• Turn stove burner off. Remove from heat and let cool a bit so that it's safe for the next step.
• (At this point, you could even refrigerate the mixture in tubs overnight and pick up the next day.)
• Put mixture through a blender in small batches, blending each one for about 2 minutes per batch so that it's a totally smooth puréed sauce.
• When blended mixture is all back in the pot, crank the heat to bring it all back to a boil. Stir constantly but mind hot splattering of the sauce.
• When it's bubbling hot, turn off heat.
• Ladle hot sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 10 minutes; increase time as needed for your altitude.

APRICOT PEPPER JELLY

Steps:

• Combine peppers, vinegar, and jalapeño peppers in a blender or food processor if you don't dice well.
• Combine with apricot slivers and sugar in saucepan; bring to boil. Boil and stir 5 minutes.
• Remove from heat; skim off any foam, stir in pectin.
• Pour into sterilized jars; seal at once. Process in boiling water bath 15 minutes.
• This recipe yields 6 1/2 cups.

JALAPENO HOT SAUCE

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

JALAPENO PLUM SAUCE

Steps:

• In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender.
• Add the plums and stir in the curry powder and allspice.
• Once the spices are dispersed, add the honey, soy sauce, plums and the fruit juices.
• Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often.
• The consistency should be like a chunky tomato sauce.
• Remove from the heat and allow to cool to room temperature.
• Bottle and chill the sauce.
• This sauce can be made ahead of time and it freezes well.

COWBOY CANDY | CANNING CANDIED JALAPENO PEPPERS

Steps:

• Wearing gloves, slice jalapeno peppers into 1/4-inch rounds, set aside. For even cuts use a mandolin.
• In a large non-reactive stockpot bring to boil apple cider vinegar, sugar, turmeric powder, celery seed, and garlic.
• Reduce heat and simmer for 5 minutes. Add jalapeno peppers and allow to simmer for an additional 5 minutes.
• Using a slotted spoon, scoop jalapeno peppers into half-pint jars.
• Bring the remaining brine to a hard boil for another 5 minutes. Using a ladle, add hot brine to the jars, leaving a 1/4-inch headspace.
• Remove air bubbles, wipe jar rim, add warmed lids and rings.
• Process in a hot water bath or steam canner for 15 minutes. Adjust the processing time for altitudes above 1,001 feet in elevation.

CANNING JALAPENO PEPPERS

Steps:

• Wash peppers.
• Cut into quarters, removing stems and seeds.
• Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.
• Remove from pot with slotted spoon.
• Pack into 1/4 litre (1/2 US pint) or 1/2 litre (1 US pint) jars.
• Leave 3 cm (1 inch) headspace.
• Add 1 1/2 teaspoons vinegar to each 1/4 litre (1/2 US pint) jar; 1 tablespoon vinegar to each 1/2 litre (1 US pint) jar.
• Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace of 3 cm (1 inch.)
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: either size jar 35 minutes.

JALAPENO JELLY RECIPE WATER BATH CANNING METHOD

Steps:

• Fill water bath canner and place wire rack on the bottom.
• Add jars to begin sterilizing process. Bring water to simmer and add lids.
• Meanwhile, cut off tips and ends of jalapeno peppers.
• Cut peppers lengthwise and remove seeds and fiber from inside of peppers.
• Place jalapeno peppers in food processor. Pulse until you have a puree.
• Pour puree into medium sized pot and add sugar, vinegar, lime juice, and salt.
• Mix until dissolved.
• Add in pectin and bring mixture to a boil.
• Cook at a rolling boil for 4 minutes.
• Remove jars from water bath taking care not to touch the rim or inside of jars.
• Ladle hot jelly into sterilized canning jars using your canning funnel. Wipe rim of jar clean if any jam is spilled.
• Place lids on jars of jelly, taking care not to touch the lid with your hands.
• Return to water bath and process for 5 minutes.
• Remove jars from water bath and let cool completely.
• Jelly Setting may take 24-48 hours to gel.Serve on crackers or bread, use as a glaze for meats, or a dip for cooked meats.

JALAPENO HOT SAUCE

Steps:

• In a med sauce pan over hight heat, combine oil, peppers, garlic, onion and salt. Saute for aprox. 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and cool to room temperature. Transfer mixture to a food processor or use a hand blender to puree until smooth, add vinegar and continue to process until blended.