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Home / Seasonal Summer / Jalapeno peppers: plain versus pickled

Jalapeno peppers: plain versus pickled

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

Pickled vs plain canned jalapenos 004

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.

Pickled vs plain canned jalapenos 001

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.

Pickled vs plain canned jalapenos 002

Tagged With: Jalapeno peppers, Peppers

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

Reader Interactions

Comments

  1. Linda Mc

    November 14, 2020 at 11:08 pm

    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?

    Thanks,

    Linda

    Reply
    • Healthy Canning

      June 21, 2021 at 12:11 am

      Why not just freeze the mixture?

      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.

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Various studies through the years show consumers are not following science-based recommendations. They are not willing to change from old methods when science updates indicate new ones are needed. A large percentage are adapting recommendations in their own ways… Over half of home canners underprocess.”

— Dr Elizabeth Andress, Research and Education in Food Preservation. 2014.
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