jalapeno recipes

I have to thank two friends (thanks Lydia and Emily!) for these recipes. They knew I was wanting to make some candied jalapenos from the garden: 

A few good recipes for all those jalapenos coming out of the garden:

 

Cowboy Candy (This one is not canned)
1 1/4 cups sliced fresh jalapenos
1/2 cup sugar
1/4 cup water
1 drop green food coloring (optional)

1. Slice jalapenos, and place in a small sauce pan.
2. Add water and sugar.
3. Cook over medium heat until boiling.
4. Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source).
5. Let cool and place in clean jelly jar.
6. Store in refrigerator.

Candied Jalapenos (Cowboy Candy)

First process:

4 lb. fresh jalepeno peppers, sliced

2 lb. onions, diced

1/2 cup vinegar

1/2 cup water

 

Second process:

6 to 8 cups sugar

2 Tbs. mustard seed

1 tsp. turmeric

2 tsp. celery seed (optional)

1 Tbs. garlic powder

1 tsp. ginger

 

Slice Jalapenos into thin slices and dice onions. (Wear a pair of rubber

gloves for handling jalapenos, personal experience, do not touch your face!)

 

Place in pan with water and vinegar, bring to a boil, cover, reduce heat and

simmer about 10 minutes or until tender. (Do not breathe fumes.)

 

Note: you can use pickled slices for this. Pour off most of the water

vinegar mixture (hint: keep juice for pepper jelly), add the sugar and

spices bring to soft candy temperature to completely dissolve sugar about

another 10 minutes.

 

Place boiling mixture into jars, leaving 1/4 inch head space. Adjust caps.

 

Bread and Butter Jalapenos

 
Board: Canning and Preserving at Recipelink.com
From: Terry,Tx 5-29-1998
Donated by David Lyons lyonscage
This makes a very tasty and spicy addition to almost any meal.

Bread and Butter Jalapenos
4 lbs jalepeno peppers
2 lbs onions
3 cups vinegar
2 cups sugar
2 Tbs mustard seed
2 tsp turmeric
2 tsp celery seed
1 tsp ginger
Wash and cut jalapenos and onions into thin slices and cold pack into jars (I would suggest a pair of rubber gloves for handling jalapenos, personal experience!). Place remaining ingredients in large saucepot and bring to a boil. Pour hot mixture into jars,leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water
bath. Yield: about 7 Pints.