Jalapeños grow slowly along all summer, but really shine in the later summer into fall. You may end up with a windfall of fresh jalapeño peppers right as your garden gets its first freeze. Here’s a bunch of my favorite ways of preserving jalapeños.
Canning Jalapeños
There are a few ways of safely canning Jalapeños. Basically you can water bath process jalapeños in an acidified form.
Classic Pickled Jalapeño Slices:
These are the classic pickled pepper slices you may enjoy on nachos or many other ways. (Recipe at the end of post.)
Candied Jalapeños:
Candied jalapeños are a type of sweet and spicy jalapeño relish. You can find the printable recipe here:
Jalapeño Salsa
Homemade salsa is another way to continue enjoying your jalapeño harvest all through the year.
Smoking and Freezing Jalapeños
Smoked Chipotle Peppers:
Chipotle peppers are smoked fully-ripe (red) jalapeño peppers. You can make homemade chipotles by smoking them 3 hours, then dehydrating them until leathery. They will store best long-term in a bag in the freezer.
Jalapeño Poppers
You can make-ahead Jalapeño poppers by coring them and stuffing them with cream cheese. Dunk in milk and dredge with flour. Dunk in milk and dredge with Panko breadcrumbs. Flash freeze on a sheet pan and store in layers with paper towel in between in an air-tight container or freezer bag. Fry at 365* for 2-3 minutes or until golden brown.
These are the classic pickled pepper slices you may enjoy on nachos or many other ways. Slice Jalapeños into 1/4 inch rounds. Place brine ingredients in a small pot and bring to a boil. Pack jalapeño slices into pint jars. Each pint of slices can be seasoned with 1/2 tsp mustard seeds, and 1/8th tsp celery seed. Cover slices with the hot brine. Leave 1/2 inch headspace Store in refrigerator or process in a water bath canner for 15 minutes.Pickled Jalapeños
Ingredients
Instructions