Pickled Jalapeño Slices! EASY & DELICIOUS! Water bath method in steam canner. Super fast to make!
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- čas přidán 21. 10. 2022
- These pickled jalapeño slices are so great to have in the pantry! I use these for picadillo, scrambled eggs, salsa, fajitas, and so much more!
Super easy to make.
Combine these ingredients and bring to a boil and simmer for 10 minutes to make brine:
• 5 cups white vinegar
• 1 cup water
• 4 tsp non-iodized or canning salt
• 2 Tbsp sugar
Fill jars with jalapeño slices (or leave them whole and just cut slits on each side so the brine can get inside) and then add brine up to 1/2" headspace.
Process at the following times depending on your altitude:
0 - 1,000 ft / 10 minutes
1,001 - 6,000 ft / 15 minutes
6,001 ft + / 20 minutes
Here is an affiliate link for my steam canner (I love it!)
amzn.to/3MYjSk9
National Center for Home Food Preservation - How to Pickle Hot Peppers
nchfp.uga.edu/how/can_06/pick...
Thank you!
You're so welcome! Thank you for watching and for taking time to comment!
Sara, love pickled jalapenos. I do cheat on refrigerator jalapenos by slicing and adding to empty pickle brine in fridge. 2 yrs ago had abundance, canned most up your way. They're great to add to recipes. Might I add once opened they will store in fridge quite awhile.
I've never made any refrigerator pickles and I don't think I've ever tried any. Are they basically the same, just immediately refrigerated and not water-bath canned?
@@OldTimeKnowledge extra pickle juice, toss in let sit for few weeks. Trust me it works.
Hi Sara, I didn't know that there was more than one way to bottle produce, would this be your preferred method? Also, how do you know which method to use when canning surplus produce?
I didn't realise that it was so technical where you have to consider how high you are above sea level! Curious as I was, I checked how high I live above sea level, and it is 440 metres or 1443.5 feet... I never knew that!
Another thing I have learnt was washing fruit with white vinegar to help prevent spoilage. When doing this do you dilute the vinegar in water, or use it neat? Does the flavour of the vinegar effect the taste of the berries?
Sorry Sara, I am asking too many questions, but I am finding your channel very educational for an Aussie who is curious and interested!
God's richest blessings to you and your family. Love and hugs from Gloria... down under! 🥰🌶💖
Hi Gloria! You process things one of two different ways depending on what you are canning. High acid foods such as tomatoes, many fruits, and pickled items are going to be water bath canned. Low acid foods such as meat and all other vegetables are going to be pressure canned. I highly recommend checking this link to the National Center for Home Food Preservation nchfp.uga.edu/ end it will tell you all you need to know about preserving food and a variety of ways. It won’t have every available recipe but it will have many of the most popular tested recipes that you can count on being safe. Granted the measurements will be written in imperial rather than metric, but I’m sure there are online calculators that would help you convert those things. You also might find a similar service for Australia that would have just the right things for you! I don’t have a preferred way of canning. I just like canning all sorts of things because I love having a variety of food stable on my shelf without worrying about whether or not I have enough freezer space and they also make for some great quick meals. God bless you and I hope you are able to find all of the information you were looking for about this! Oh, and on the subject of washing berries and white vinegar. I like to dilute the vinegar. I might put about a quarter cup or so of vinegar poured directly over the fruit and then I add water to cover the fruit with the liquid mixture and just let it sit for a few minutes and then drain it and then once the bowl is covered with plastic wrap or a lid, they’re ready to go in the refrigerator. 😊
There's no such thing as asking too many questions!! These are rules we follow in the US, however, I'm finding rest of the world does it differently. I follow what we're told, what I'm comfortable doing for most things. Generally pickled items are water bathed, fruits, jams, jellies. Meats, veggies in water, soups, stews, low acid are pressure canned.
With this process do your jalapenos turn out crispy or mushy?
I wouldn’t really say they’re crispy or mushy. They’re just typical of any pickled jalapeños. If you want to know what they would be like, just pick up a jar of pickled jalapeños from the grocery store, or a can from the Mexican food section. These are like the ones you get like that.