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.
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)