Cowboy Candy

by

Jalapeños are still in abundance this fall in the garden! One of the ways we preserve the harvest is making Cowboy Candy. Cowboy Candy is something my family, friends, and extended family just simply can’t get enough of. I make well over 2 dozen jars of it every year and still run out. That’s a LOT of jalapeños by the way! They cook down quite a bit so a ton of jalapeños doesn’t actually make that many jars. Cowboy Candy on EVERYTHING! Put it on baked potatoes, chili, sandwiches, or just eat it out of the jar!

I am often asked for the recipe and I like to act like it’s some kind of secret. It’s not though. It’s just a basic recipe that has never let me down. It does make extra brine. Go ahead and put that in another jar and get that canned up too! You can make a marinade out of it or a glaze. I’ve seen people suggest adding some to Bloody Marys. You could give a kick to a homemade salad dressing. Get creative!

I do recommend wearing gloves because when you cut up a bunch of jalapeños, it can be tough to wash the juices off. You do NOT want to be the one who rubs your eye later and have regrets (speaking from personal experience here)!

I personally prefer to cut the slices by hand. My husband loves to help. Okay, I’m joking but he helps anyway.


*If you are not experienced with canning, I recommend you reach out to your local extension or other trusted source for instruction on safe canning procedures.

Cowboy Candy

Water Bath canning recipe. Delicious on a cracker with some cream cheese, in a sandwich or sub, on a baked potato or chili.
Print Recipe Pin Recipe

Equipment

  • water bath canner
  • canning accessories (jar lifter, etc)
  • pint or half pint jars
  • new canning lids
  • canning rings
  • knife or food processor with slicer
  • gloves

Ingredients
  

  • 1 1/2 lb jalapeños
  • 1 cup apple cider vinegar
  • 3 cups sugar
  • 1 tsp garlic powder
  • 1/4 tsp ground turmeric
  • 1/4 tsp celery seed

Instructions
 

  • Wear gloves to protect your hands
  • Remove the stems of the jalapeños
  • Slice in 1/4 inch slices with knife of food processor slicer
  • Put all ingredients except jalapeños into a big pot
  • Bring to a boil
  • Add jalapeños, bring to a boil and cook down for 5 minutes
  • Prepare your canning jars
  • Fill each jar and add juice leaving 1/4 inch headspace. Make sure you get out any air bubbles, pack peppers in tightly.
  • wipe rim with damp cloth, apply lid and ring, screw on fingers tight and into the water bath canner it goes.
  • Process 1/2 pints for 10 minutes or pints for 15 minutes.
  • Take jars out of canner and let cool completely on a towel.
  • Check seals, clean jar and store (I always store my canned items without ring)

Happy Homesteading!