• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×

Home / Seasonal Summer / Canning plain jalapenos

Canning plain jalapenos

Filed Under: Seasonal Summer, Vegetables Tagged With: Jalapeno peppers, Peppers

Jump to Recipe Print Recipe

canning jalapenos 001

These canning directions concern plain jalapenos, blanched and packed in water.

There’s a separate recipe for Pickled Jalapenos.

Contents hide
  • 1 Quantities of jalapenos needed
  • 2 The recipe
  • 3 Canning jalapeno peppers
    • 3.1 Ingredients
    • 3.2 Instructions
    • 3.3 Recipe Notes
  • 4 Reference information
  • 5 Recipe source
  • 6 Nutrition
  • 7 Pickle the jalapenos if you don’t want to pressure can them

Quantities of jalapenos needed

Numbers are approximate guidelines.

Allow ½ kg (1 pound) raw whole jalapenos per half-litre (1 US pint) jar.

The recipe

Jar size choices: quarter-litre (½ US pint) or half-litre (1 US pint)

Processing method: Pressure canning only

Yield: varies

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

3.76 from 29 votes
Print

Canning jalapeno peppers

How to safely home pressure can plain jalapeno peppers using the tested USDA method.

Course Side Dish
Cuisine American
Keyword Peppers
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Yield 1 varies
Calories 78 kcal

Ingredients

  • jalapeno peppers
  • vinegar
  • water

Instructions

  1. Wash peppers.
  2. Cut into quarters, removing stems and seeds.
  3. Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.
  4. Remove from pot with slotted spoon.
  5. Pack into ¼ litre (½ US pint) or ½ litre (1 US pint) jars.
  6. Leave 3 cm (1 inch) headspace.
  7. Add 1 ½ teaspoons vinegar to each ¼ litre (½ US pint) jar; 1 tablespoon vinegar to each ½ litre (1 US pint) jar.
  8. Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace of 3 cm (1 inch.)
  9. Debubble; adjust headspace.
  10. Wipe jar rims.
  11. Put lids on.
  12. 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)
  13. Processing time: either size jar 35 minutes.

Recipe Notes

Do not do larger jars.

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 SizeTime0 to 300 m (0 - 1000 feet) pressureAbove 300 m (1000 ft) pressure 
¼ litre (½ US pint)35 mins10 lbs15 lb
½ litre (1 US pint)35 mins10 lbs15 lb

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information about Salt-Free Canning in general.

Recipe source

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]Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 391. )

Nutrition

Serving size: 250 g, drained (about one half of a ½ litre / US pint jar, if 500 g went into the jar.)

peppers nutrition

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 https://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.

Canning jalapenos 003

References[+]

References
↑1 Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 391.
Tagged With: Jalapeno peppers, Peppers

Filed Under: Seasonal Summer, Vegetables Tagged With: Jalapeno peppers, Peppers

Reader Interactions

Comments

  1. Connie

    October 13, 2020 at 4:26 pm

    Doesn’t the addition of vinegar add some acidity to the contents?

    Reply
    • Healthy Canning

      June 21, 2021 at 1:30 am

      It would add a teeny bit, but not enough to make the product safe without pressure canning. We’ve never been able to get a straight answer from anyone at Ball or Bernardin why they do this — the USDA doesn’t.

      Reply
  2. Ericka

    October 10, 2020 at 4:17 pm

    Can the jalapeños be left whole?

    Reply
    • Healthy Canning

      June 20, 2021 at 3:16 am

      The directions in this recipe are to stem and seed the peppers. Here’s a recipe, though, that doesn’t call for seeding the peppers: Pickled Hot Peppers, and says that small ones can be left whole.

      Reply
  3. Kate

    December 07, 2019 at 10:06 pm

    Can you use smaller jars? Like the 4oz or 1/4 pint?

    Reply
    • Healthy Canning

      May 19, 2020 at 11:21 pm

      I have tried, but getting a seal is not reliable. Just too much headspace required in relation to the size of the jar, it seemed. Safety wise there is no issue (use the processing times for the larger jars), it was just the issue of getting a seal.

      Reply
  4. Ann

    September 27, 2018 at 5:12 pm

    I have heard of people canning by pouring boiling water over lets say jalepnos then inverting the jars, letting set, and considering them canned. I’ve been canning for many year. This doesn’t seem safe?
    What is your opinion?

    Reply
    • Healthy Canning

      September 11, 2019 at 4:41 pm

      Some people are always looking for new ways to kill themselves. Don’t follow their example.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“Canning is a science, while ‘cooking’ is an art. There’s not a lot of room for creativity when canning.”

— Julie Garden-Robinson,, Pondering the Safety of Pickled Products. 2005.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021