When you are canning jalapenos at home, you have a choice of two ways to can them.
- You can use a pressure canner and can them as plain jalapenos;
- You can use a water-bath or steam canner, and can them as pickled jalapenos.
It’s nice actually to have both kinds on hand.
The plain are nice as an ingredient in rice dishes, casseroles, etc.
The pickled are nice as a topping in salads, or as a layer in a dip.
Either home canned way tastes fresh and delicious, without the tinny, heavy taste that store-canned jalapenos have.
(Just to be clear, to can jalapenos plain, a pressure canner must be used. There is no other way to can them plain.)
So if you grow a glut of jalapenos or come across a super bargain at a market, consider adding some home canned jalapenos to your pantry shelves at home.
I want to make a jalapeno mash from my fresh jalapenos. (Just finely chopped jalapenos, some salt and some lime juice or maybe vinegar.) I want to put them in small jars and can them in a water bath maybe for 45 or 50 minutes.
Is that possible? What would I have to do?
Why not just freeze the mixture?