**This post begins a series that I will be writing, beginning sometime next week, on the procedures of Home Canning.**
On Tuesday of this week, I made a quick pop into the grocery store for some needed items. I happened to walk buy a buggy with some clearanced produce and decided to take a peak. Lo and behold there were 2 containers of marked down jalapenos. I asked DH what he thought and he told me to go ahead and get both.
But what to do? There was no way that we could eat all of those before they went bad. And I definitely wasn't going to let them go to waste.
I remembered that last year a neighbor of ours canned some home grown jalapenos that were absolutely divine. We blew through an entire quart in just over 2 weeks! For us, that is fast.
I looked through my canning book when I got home, and did a quick google to figure out my plan of attack. It was so easy!
I first sliced them up thinly.
Altogether there was about 2 ½ pounds of jalapenos and I only paid $1.48!While I was slicing them up, I was sterilizing my jars, and lids, as well as preparing the liquid to go into the hot jars.
Here is the pickling solution I used:
6 cups distilled white vinegar
3 tsp pickling salt
Add those ingredients to a saucepan and bring to a small boil. Once boiling, it is ready to be ladeled into the jars.
Once I had my jars filled, all the air bubbles removed, and placed their lids/rings on--they were ready to put into the hot water bath.
10 minutes in the boiling water bath, and they were done and ready to be taken out.
I was able to get 5 pints of canned jalapenos. For best flavor you should wait a few weeks before trying--but I just don't know that I can! Don't those just look so good?
I'm not 100% certain, but I want to say that one jar of jalapenos from the grocery store would set you back roughly $2.50. I've made 5 jars for right around $4 (that includes the jars, vinegar and jalapenos).
Pretty frugal, and incredibly rewarding!
This post is linked to Frugal Friday
8 comments:
Smokin' jalapenos, Batman! :D What a great deal! Thanks for the tutorial/recipe!
Those look sooo good! The only hard part of it all would be the waiting to eat them!
Wow! Those do look really good. I've canned plenty but never thought of doing it with peppers before. I'm so doing that this summer.
I'm impressed. I've never canned anything in my life, although my mom used to can when I was little. And for some reason, hot peppers are a food that scare me to cook with. Why? I have no idea! I need to conquer my phobia.
Phoebe, these do look really good. I have always wanted to try my hand at canning food. I do have a small question. You said you took time to make sure all of the air was out of the jars before you put them in the boiling water. How did you do that?
Take care,
Shynea
this is a yearly staple out of our garden and we make a ton of them!
2 things I have learned:
-if you don't like super heat, slice the jalapenos in half long ways and remove the seeds. You won't get the cute circles but they'll be milder. We do some each way.
- I have found adding about 1/4 cup sugar to the vinegar/salt mixture gives them a nice variation as well.
Way to go, Phoebe! My hubby loves these things, and I started canning them specifically for the money savings you stated. By the end of the summer we have enough for all the next year (and then some-I end up giving some away)
Here is the recipe I use, although in previous years, I've been to chicken to actually can them. I freeze half and put the other half in the refrigerator where they keep until they're gone. Hubs thinks the olive oil - which solidifies in the cold - is kind of weird, but I tried another recipe or two and he liked the first one best. And I do what makes him happy! :>)
I always wondered how to do this, thanks. It actually seems so easy! My jalapenos are actually the late bloomers of my peppers, but I know I soon will have way too many. I can't wait to try my own. My tomatoes on the other hand are growing like crazy. I will post pictures soon. You should check out my blog.
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