Is this candied pepper recipe safe for canning?
Hi - I've been looking for a recipe for candied peppers and haven't been able to find a good one for canning. This recipe looks promising - any concerns with canning it?
This recipe makes about two pints of peppers.
Ã¢ÂÂ¢1 pound fresh jalapeno peppers
Ã¢ÂÂ¢2 cups white vinegar*
Ã¢ÂÂ¢3 cups sugar
Ã¢ÂÂ¢ÃÂ½ teaspoon salt
Be sure to wear kitchen gloves while working with hot peppers and don't touch your eyes until the gloves are off.
1.Wash peppers thoroughly and remove stems; discard peppers with soft spots or damage.
2.Remove seeds, if you prefer seed-free peppers. (I left seeds in.)
3.Slice into rounds about ÃÂ¼-inch thick.
4.Combine vinegar, sugar and salt in a saucepan; bring to a boil and reduce heat.
5.Simmer mixture for about 6 minutes or until syrup starts to thicken; stir occasionally.
6.Raise temperature to medium, add pepper slices and cook, stirring, for an additional 5 minutes.
7.Remove mixture from heat and cool.
8.Spoon peppers into jars, top with syrup and fasten lids tightly.