Every jar of home-canned food is like a little gift to your future self, filled with the taste of sunshine and hard work.
Here are step-by-step canning instructions for jalapeno pepper slices from the Ball Blue Book:
Ingredients and Equipment:
- Fresh jalapeno peppers
- Vinegar (5% acidity)
- Canning jars, lids, and bands
- Water bath canner
- Jar lifter
- Lid lifter/magnetic wand
- Gloves (optional, but recommended when handling hot peppers)
- Cutting board and knife
Instructions:
1. Prepare Your Equipment:
- Wash jars, lids, and bands in hot, soapy water and rinse well.
- Inspect jars for cracks and chips. Discard any defective ones.
- Place jars in the canner filled with water, bring it to a simmer (180°F/82°C), and keep them hot until ready to use.
- Put lids in a small saucepan, cover with water, and bring to a simmer. Keep them simmering until ready to use.
2. Prepare Peppers:
- Wear gloves to protect your hands from the heat of the peppers.
- Wash jalapeno peppers thoroughly.
- Remove stems from peppers.
- Slice peppers into rounds, discs, or strips, depending on your preference. You can also leave them whole if desired.
3. Heat Vinegar Solution:
- In a large saucepan, combine vinegar with water in a 50:50 ratio (for example, 1 cup of vinegar to 1 cup of water). Use enough to cover the peppers.
- Bring the vinegar solution to a boil.
4. Fill Jars:
- Pack sliced jalapeno peppers tightly into hot jars, leaving 1/2-inch headspace.
5. Pour Vinegar Solution:
- Carefully ladle hot vinegar solution over the peppers, maintaining the 1/2-inch headspace.
6. Remove Air Bubbles and Adjust Headspace:
- Insert a non-metallic spatula or chopstick into the jar, gently press against the peppers to release any trapped air bubbles.
- Add more peppers or vinegar solution if necessary to maintain proper headspace.
7. Wipe Jar Rims:
- Use a clean, damp cloth to wipe the rims of the jars to remove any residue or drips.
8. Apply Lids and Bands:
- Using a lid lifter or magnetic wand, remove lids from the simmering water and place them onto the jars.
- Screw on bands fingertip tight. Do not over-tighten.
9. Process Jars:
- Place filled jars into the canner rack, ensuring they are covered with at least 1-2 inches of water.
- Bring water to a full rolling boil.
- Process jars for 10 minutes.
10. Remove Jars and Cool:
- Once processed, turn off the heat and let the jars sit in the canner for 5 minutes.
- Using a jar lifter, carefully remove the jars from the canner and place them on a towel or cooling rack.
- Allow jars to cool undisturbed for 12-24 hours.
11. Check Seals:
- After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, the jar is sealed.
- Any unsealed jars should be refrigerated and used promptly.
12. Label and Store:
- Label each jar with the contents and the date processed.
- Store jars in a cool, dark, dry place.
- Use within a year for best quality.
Follow these steps carefully for safe and successful canning of jalapeno pepper slices from the Ball Blue Book.