Cowboy Candy

[Yield: (3) Pints]

Materials: (all materials can be found on The Necessities for reference)

3 pint jars (plus flat lids and bands/rings) [Hint: I usually add an additional jar or 2 just in case. Also, as mentioned in Jar Sizes, you can always can in smaller sizes just not larger – meaning, you can use 8 half-pints.]
1 water bath
1 funnel
1 jar lifter
1 stainless steel ladle
1 large stainless steel pot (or dutch oven)
1 dish towel (large enough for the jelly jars to cool on)
1 slotted spoon
1 debubbler
Gloves (optional but I can’t touch jalapeños without them!)
~~Gas mask~~ okay – working with the windows open and fans on work to create enough of a breeze

Ingredients:

3 pounds fresh firm, jalapeno peppers, washed
2 cups apple cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Process:

Inspect each of your jars for cracks, chips, and/or any other questionable markings before use.
Place wire rack into bottom of water bath with ‘arms’ up to allow jars to be placed.
Fill your water bath with enough water to cover each of the jars with 2-3″ of liquid and place on burner to warm jars (simmer but do not boil).
Starting with the washed jalapeños, first deseed [Hint: chop off stem and scoop out the seeds and set aside], and then slice into uniform 1/4″ coins.
In a large stainless steel pot, bring apple cider vinegar, granulated sugar, turmeric, celery seed, granulated garlic, and ground cayenne pepper to a boil.
Once boiling, reduce heat and summer for 5 minutes.
Add sliced jalapeño pepper coins (if you want a little extra heat – add as much or as little of the seeds in at this time. My dad and boyfriend LOVE the heat so I add it all back in) to simmering mixture. Simmer for an additional 5 minutes.
Remove empty jelly jars from water bath by lifting the wire rack and setting the arms on the rim of the water bath. Then, using jar lifter empty and remove the jar from the water.
Using a slotted spoon, carefully skim out all jalapeños and transfer to empty jars using the funnel ensuring 1/4in head space. [Head space is the distance from the top of the jar to the food filling the jar.]
Once again, turn up the heat on the pot with the remaining syrup and bring to a full boil. Boil hard for 6 minutes.
Using a ladle, pour the boiling syrup over the jalapeño coins in the jars.
Use debubbler to release any remaining bubbles. Add additional syrup if needed to maintain 1/4″ headspace.
Wipe the rim of each jar with a damp cloth ensuring that the rims are clean.
Place flat lid and screw band on jar and finger tighten. [Hint: Place the jar on a towel and using only your fingers, tighten the band until your jar spins on the towel.]
Once finger tightened, return to warm water bath to avoid thermal shock. [Thermal shock is the cracking of jars from an extreme temperature swing such as putting hot food into a cold jar.] Lower wire rack once full.
Place lid on canner, return to high heat and bring water to a full rolling boil.
Once boiling, set timer for 15 minutes for pints or 10 minutes for half-pints [refer to your elevations processing time for correct info].
After 15 minutes, turn off heat and remove the lid. Wait an additional 5 minutes.
Once again, lifting wire rack and placing arms on canner rim, use the jar lifter to remove your filled jars and place on a towel in a cool & draft-free location.
Wait 24 hours before touching the jars. After 24 hours, remove the bands and pick up each jar from the flat lid (this will help ensure that each jar is truly sealed). Once the seal is verified, you may wash the exterior of the jars, dry, label, and store for future use.
Please note: that this item is best used when stored for at least 4 weeks before opening!

Unfortunately I have yet to make some more this year (I made 4 batches last year) so I am lacking photos. When I get around to making more – I WILL add photos. Until then, these will have to entice you enough to give it a go 😉