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So I never grew up with hot peppers or anything hot, however, as I moved away from my deprived childhood from spices, I began to research the ginger, misery and coriander of Indian food, the hot spices of chili peppers and the cumin of Mexican food.
I found that a little warm adds a lot to the food. So here are some canned jalapino recipes including jalapinus jelly to try.
Top up your best nachos or eggs with the jalapino peppers you saved. It’s a very satisfying experience.
Use and enjoy your canned goods.
A thorough, simple review and a good review. When you are on the subject, try this other video about sour peppers soaked in olive oil .
You can use any peppers, cayenne, jalapino in whatever is in your garden or available in your farmers market. The narrator is from Texas and there they know their jalapenos. Enjoy his sketch of Texas and his recipe. The recipe does not contain sugar.
A word of caution – when chopping jellyfish or any hot pepper use latex gloves to keep your hands from burning and make sure you don’t touch your eyes or wipe your nose or regret. Rinse your hands, knife, and chopping board well after chopping jalapino or any hot pepper.
Jellyfish Jellyfish recipe: (which definitely has sugar)
This is a great way to use jalapino in plenty from your garden. You will use a water canning process. The jelly is wonderful for meats and poultry, as well as everything you want to add a little zipper to. Watch the video
How to Make Jalapino Jelly, a recipe of all recipes so you can count on it to be good. You will need:
[Ultimate Recipe ID = 15486]
If you prefer this site to the written version, the only real difference is the color of the non-spicy peppers and some preparation adjustments. The written recipe calls for green pepper and the video for red. Our personal favorite is the red pepper version but try both.
This simple recipe is very good for a beginner movie. It requires 2 quart jars but I like to use smaller jars when preserving Jalapinus peppers because they last for a while in my house and once they are open you need to cool them.
This recipe requires half a pound of jalapino, green or red. It uses sour fruits produced by Ball or Mrs WagesExtra Crunch. You should use one of these products if you like crispy pickles. Basically it’s calcium chloride and doesn’t need much, but it matters.
Be sure to follow the recipe and the water bath process for 10 minutes as soon as the water boils. Let the pickles cool on the countertop on a clean, undisturbed towel for 12-24 hours. During the cooling process the vacuum seal is created. Remember to date and tag your sour jalapenos.
[Ultimate Recipe ID = 15482]
Quick Peppers Jalapinus
The site has a video on how to watch it. These jalapinos are not water bath workers. You just keep them in the fridge. Take them a day to taste just right and you can prepare them if you plan to use them quickly.
Nachos and Quasadillas Here we come!
My name is Isis Loran, creator of the Family Food Garden. I’ve been gardening for over 10 years now and push the limits of our zone 5 climates. I love growing heirlooms & experimenting with hundreds of varieties, season extending, crunchy homesteading and permaculture.