How to can Candied Jalapeños

Triple the recipe for canning!

1. Wearing gloves, remove the stems from all of the jalapeno peppers.
2. Slice the peppers into uniform 1/8- to 1/4-inch rounds. Set aside.
3. Combine the apple cider vinegar, granulated sugar, granulated garlic, chili powder or red pepper flakes, turmeric, celery seeds and salt in a large pot. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes.
4. Add the jalapeños and return to a boil. Reduce the heat to medium-low and simmer until the peppers look slightly shrunken and glossy, about 5 to 6 minutes.
5. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
6. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 8 to 10 minutes.
7. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary.
8. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
9. You can also can the leftover syrup!
10. Place jars in a canner, and cover with water by 2 inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
11. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Let them cool, undisturbed, for 24 hours.
12. When fully cooled, wipe jars with a clean, damp washcloth then label.
13. Allow to mellow for at least two weeks, but preferably a month before eating.

Photo credit: lynnylu / CC BY