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Is this candied pepper recipe safe for canning?

Posted by jennieboyer 8 (My Page) on
Thu, Jun 20, 13 at 10:57

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.

•1 pound fresh jalapeno peppers
•2 cups white vinegar*
•3 cups sugar
•½ 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 ¼-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.

Follow-Up Postings:

RE: Is this candied pepper recipe safe for canning?

With all the vinegar and sugar, I don't see any problem canning it.

There have been a few posts in the past for candied jalapenos (aka Cowboy Candy). I've linked two other threads with recipes that might give you some more ideas.

Cowboy Candy Recipe

Candied Jalapenos

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