Cowboy Candy (Candied Jalapenos)
If you love sweet and spicy, you have to make these! They are the perfect compliment to almost any dish.
Equipment
- 1 Water Bath Canner
Ingredients
- 2 pounds fresh jalapeno peppers
- 2 cups apple cider vinegar
- 1 cup white distilled vinegar
- 2-4 cups sugar add the sugar to taste
- 1 tsp garlic powder
- 1 tsp turmeric
- 1/4 tsp cayenne pepper
Instructions
- Slice the peppers in uniform slices
- Wash lids and jars. Add jars to 180 degree oven to sterilize and the lids in a small pot of simmering water to sterilize, as well.
- Add hot water to your water bath canner, making sure the canning rack is in place, and bring to a boil.
- In a non-reactive pot, add all the ingredients except the jalapenos. Bring to a boil and simmer for 5-10 minutes.
- Add jalapenos and continue to simmer for 5-10 minutes.
- Take jars out of the over carefully.
- Using a slotted spoon, add the peppers to the jars.
- Once jars are filled, ladle the syrup over the peppers to 1/4 head space.
- Take a butter knife or chopstick and stir gently to remove air bubbles.
- Wipe tops of jars and place the lids on.
- Add the ring to only finger tight.
- Carefully put the jars in the canner while water is at a gentle boil using a jar lifter.
- Process half pints for 10 minutes and pints for 15 minutes.
- After the allotted time, remove canner from the burner and allow to sit for 5 minutes.
- Remove jars with jar lifter and place on a cooling rack undisturbed for 24 hours.
- After 24 hours, check for a good seal. Remove rings and store in the pantry.
- Any jars that didn't seal need to be placed in the fridge to consume right away.