recanning jalopeno's

[gsb]

I have a big jar a jap's ( 1 gallon). I am going to make chili and use some of them. I want to recan the rest, do i need to add anything to the liquid in the jar before i place them in new jars with the same liquid? Should I heat to boiling befor putting in new jars?

[CatherineID]

Jalapeno peppers are a vegetable that need to be pressure canned if you don't pickle them. Yes, you can use the original liquid, adding more water if there isn't enough.

Here are the directions:

CANNING PEPPERS
Varieties: Hot or sweet, including chilies, jalapeno and pimiento.

Quantity: An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints — an average of 1 pound per pint.

Quality: Select firm yellow, green or red peppers. Do not use soft or diseased peppers.

Procedure: Small peppers may be left whole; large peppers may be quartered. Remove cores and seeds; blister and peel peppers; flatten whole peppers. Add ½ teaspoon of salt to each pint jar, if desired. Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch headspace.

Adjust lids and process half-pints or pints for 35 minutes at 11 pounds pressure in a dial gauge canner or at 10 pounds pressure in a weighted gauge canner.

Be sure to adjust for elevation if you live high up.

Sadly, the peppers will lose nutritional quality in the second canning. Personally, I'd freeze them in small quantities or use them up in recipes that will be canned or frozen.