Canning diced jalapeños
I’m interested in canning diced jalapeños. I don’t want to pickle them. I want to be able to add a spoonful at a time to dishes I’m cooking later. Should I water bath or pressure can them? Can you recommend a method and timing?
ALL peppers and other vegetables that are not pickled MUST be pressure canned for safety. If you want to can diced jalapeños, you can just remove the stem and seeds (if you wish) and dice the peppers. Pack into half-pint jars and add 1/2 tsp. salt and 1/2 tsp. of vinegar or lemon juice to improve flavor and color. Pour boiling water over peppers, leaving 1 inch of headspace. Remove air bubbles. Wipe rim of jar clean, place hot, previously simmered lid on jar and screw ring down firmly tight. Process in a pressure canner at 10 pounds pressure for 35 minutes. Be sure to wear rubber or plastic gloves while working with hot peppers so you won’t burn the skin under your fingernails and do not touch your eyes! — Jackie
I saw a method of canning peppers I’ve never seen before. The man cuts the peppers and cold packs them in a Ball canning jar. Then he pours in a solution of half vinegar and half boiling water. He claims the acid of the vinegar will keep any bad stuff from growing and that when the water cools the jar will seal. Is this method safe? If so how long will it keep in a cool/dark basement?
Sorry but this isn’t safe. Everyone seems to have a “different” method of canning but often they aren’t safe. Better stick to the tried and true recipes and methods. — Jackie