These canning directions concern plain jalapenos, blanched and packed in water.
There’s a separate recipe for Pickled Jalapenos.
Quantities of jalapenos needed
Numbers are approximate guidelines.
Allow 1/2 kg (1 pound) raw whole jalapenos per 1/2 litre (1 US pint) jar.
Jar size choices: 1/4 litre (1/2 US pint) or 1/2 litre (1 US pint)
Processing method: Pressure canning only
Headspace: 3 cm (1 inch)
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
Serving size: 250 g
Fat: .8 g
- Jalapeno peppers
- 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 ¼ litre (1/2 US pint) or ½ litre (1 US pint) jars.
- Leave 3 cm (1 inch) headspace.
- Add 1½ teaspoons vinegar to each ¼ litre (1/2 US pint) jar; 1 tablespoon vinegar to each ½ 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.
It is one thing as a cook to brave prepping one or two jalapenos with bare hands; it is a different thing altogether to prepare them in industrial quantities. Wear gloves, or your hands will go dry and burn for hours on end, even with mild Jalapeno peppers. (Sweet peppers are fine.)
The seeds are where the heat are; you can leave some in, if you wish.
Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|1/4 litre (1/2 US pint)||35 mins||10 lbs||15 lb|
|1/2 litre (1 US pint)||35 mins||10 lbs||15 lb|
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
This recipe comes from both the Ball Blue Book (37th edition, 2014, page 115) and the Bernardin Guide (2013, page 104).
Their preparation directions stemming and seeding, cutting into large pieces, a brief blanching, and, adding a bit of vinegar to the canning jars.
It is unclear what purpose the vinegar serves. (The Ball / Bernardin Complete Book does not call for it. 1 )
Serving size: 250 g, drained (about one half of a 1/2 litre / US pint jar, if 500 g went into the jar.)
Per 250 g: 78 calories, 10 mg sodium
Weight Watchers PointsPlus®: 250 g = 0 points (plain jalapenos are free on Weight Watchers).
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Pickle the jalapenos if you don’t want to pressure can them
You cannot water bath or steam can plain jalapenos packed in water. For water bath or steam canning, they must be pickled to be safe from nasties, and we provide such a recipe for Pickled Jalapenos.
Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 391. ↩