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Preserved Jalapenos with Honey

September 28, 2010

I am a little bit behind on what I’ve been up to in the kitchen…in fact, I haven’t finished Tuesday’s recipes.  Trying to juggle work and my time spent canning has left me with little time to post what I’ve been cooking.  But, now that I’ve got a few minutes I’m going to try to catch up.

This is the second recipe I’ve tried from the book CANNING for a New Generation. Matt loves anything with a little extra heat so I thought it would be a nice treat for him to be able to crack open a can of preserved jalapeños in a little bit of spiced honey on those cold winter days.  MmmMMM…I know he’s going to  like them!

 

RECIPE FOR WHOLE JALAPEÑOS WITH HONEY:

  • 2 1/2 pounds jalapeno chilies
  • 6 cups cider vinegar (5% acidity)
  • 2 tablespoons pure kosher salt
  • 2 tablespoons honey (I used orange blossom honey from Florida)
  • 5 cloves garlic
  • 5 small bay leaves
  • 1 teaspoon whole allspice
  • 1/2 teaspoon black peppercorns
  1. Prepare for water bath canning.  Sterilize jars in oven at 250F for 20-30 minutes.
  2. Using a sharp knife cut the chiles from the stem to bottom but not all the way through.  You want to leave them intact but open them up so they can absorb the brine.
  3. In a stainless steel saucepan, combine the vinegar, 2 cups water, the salt, and honey.  Bring just to a boil, stirring to dissolve the salt and honey.
  4. Meanwhile, remove the hot sterilize jars from the oven and using an oven mitt to hold the jars quickly pack the chiles tightly into each jar.   Divide equally and add garlic, bay leaves, and spices to each jar. 
  5. Ladle the hot brine into the jars, leaving 1/2″ headspace.
  6. Remove air bubbles and adjust headspace, if necessary, by topping with hot liquid.  Wipe rim with a damp paper towel.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
  7. Place jars in canner, ensuring they are completely covered with water.  Bring to a full rolling boil and process for 10 minutes.  Remove canner lid and wait 5 minutes before removing the jars. Leave to cool, check seals, label and store.  Refrigerate any unsealed jars.

I am sure you could substitute the jalapeños with any type of peppers you want, depending on how much or how little heat you desire.  I had a little bit of left over liquid so I did an extra jar (for me) with yellow waxed peppers which are not nearly as hot.  We will wait at least 1 month before cracking open a jar of these bad boys.  With so many of these pickled veggies, the longer they sit on the shelf, the more the flavours blend and marinate.  But, I admit I am keen to try one of these hot ones myself !  I think the Florida orange blossom honey should sweeten and mellow out the heat of this pepper which is already on the milder side. 

Put up total:

  • 4 x 500mL wide mouth jars (jalapeno peppers)
  • 1 x 500mL wide mouth jar (yellow wax pepper)
  • And, for the first time I had a brand new jar break in the water bath…I think it must have been damaged en route because the jar cracked in the middle.
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