Candied Jalapeños | COWBOY CANDY | Savory, Spicy, & Sweet | Recipe Below

These candied jalapenos are an enjoyable combination of savory, spicy, & sweet with superb flavor.
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
Visit our website:
www.freedomharvestfarm.com/
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
#canning #foodpreservation #homesteading
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
We share the recipe with you!
Candied Jalapeños “Cowboy Candy”
An enjoyable combination of savory, spicy, & sweet with superb flavor.
A great compliment on salads, on top of chili, as a taco topping, on nachos, served on top of a roast or meatloaf, with crackers and cream cheese, or piled high on a piece of cornbread.
Yield: Approx. 8 pints
Ingredients
6 lbs. Fresh Jalapeno Peppers (washed & sliced into ¼-inch slices)
4 C. Apple Cider Vinegar
6 C. Sugar
2 T. Garlic Powder
1 t. Ground Cayenne Pepper
2 t. Celery Seed
Instructions
In a large stainless-steel pot, combine the vinegar, sugar, garlic powder, cayenne powder, and celery seed. Heat syrup mixture until the sugar is dissolved, then keep the syrup hot/warm by simmering.
To clean (room temperature) pint mason jars, fill each jar with jalapeno slices. Firmly pack the peppers into each jar, as they will soften during canning. Leave about ¼ inch of headspace.
Using a canning funnel & ladle, pour the hot syrup over the peppers in each jar, leaving a ½ to ¼ inch headspace.
Wipe jar rims clean with a damp washcloth or paper towel. Apply lids and bands, fingertip tight.
Process in a water bath canner for 10 minutes, if the altitude is less than 1,000 feet.
Add the jars and warm/hot water (from the tap) to your water bath canner, covering the jars by 1-2 inches.
Bring the canner to a rolling boil. Once at a rolling boil, start your timer for 10 minutes.
After 10 minutes, turn the heat off and remove the canner lid. Wait for 5 minutes before removing the jars. This important step prevents siphoning.
Remove jars using a jar lifter to a towel-covered firm surface for cooling. Leave jars undisturbed for 12-24 hours, or until cool to touch. Remove bands, wash jars if needed, label, and place in your food storage area.

[@rebeccadees]

Thank you for sharing your way of making them. Yours is the first recipe I’ve seen cold packed…makes sense 👍

[@thelostone6981]

“…because jalapeños aren’t hot enough…”. 😂😂 Love it!

[@OutdoorsandCountryLiving]

Thanks for leaving a message. We hope you enjoy these peppers as well.

[@amyhayden0772]

I know right 😂

[@jeffradice9994]

Thanks! I been wanting to try them without boiling the peppers in the syrup in an effort to keep them firm and perhaps a little crunchy. Your's is the first recipe that I have seen it done this way so I am definitely going to try them!!

[@KalashDUDE]

I have three nice jalapeno plants that I have been making jalapeno poppers with throughout the summer, but my next batch will be these candied jalapenos! Thanks for another great recipe!

[@OutdoorsandCountryLiving]

They are awesome. We use them on sandwiches, tacos, salads and anything else. Also a great add to some smoked salmon cheese dip and crackers. Let us know how you like them. Thanks for the comment and have a blessed week.

[@KalashDUDE]

@@OutdoorsandCountryLiving I will let you know how they come out for sure. I will have to make a homemade jalapeno popper video to share with you to return the favor! THANKS!

[@lovelytif8365]

This looks so good!!

[@OutdoorsandCountryLiving]

Ohhhhh, it is!

[@TexasHomesteaders]

We love cowboy candy!

[@OutdoorsandCountryLiving]

Good stuff! Thanks for watching.

[@iowareddneck]

Great recipe once the peppers are gone I pickle eggs in the brine!

[@OutdoorsandCountryLiving]

Heck yeah, that’s good!

[@Hatfield_Country]

Those look amazing! I just picked a bunch today and will be making some this weekend.

[@OutdoorsandCountryLiving]

Let us know how you like them!

[@alfredacaudle3374]

This sounds so yummy, I will need to try.

[@OutdoorsandCountryLiving]

Definitely make some! Thanks for watching.

[@MBHeritageFarms]

Really enjoyed this one yall, Have a great weekend

[@OutdoorsandCountryLiving]

You as well, thanks!

[@Agenda21Truth1]

Impressive! You worked the Peppers w/o gloves!😀

[@OutdoorsandCountryLiving]

Yep, I never wear gloves. That’s not to say my left hand wasn’t a little spicy from filling the jars. Lol! Thanks for watching.

[@Jennifers_Channel]

What is the shelf life of these? Thank you for posting these. :) you're the best especially for new people like me. ❤

[@OutdoorsandCountryLiving]

FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

[@janie2shoes537]

These look delicious !! I have been checking my jalapenos and I think I must of planted mostly nadapenos !! No hot ones so far !!

[@OutdoorsandCountryLiving]

You didn’t plant your hot peppers next to sweet ones did you?

[@janie2shoes537]

@@OutdoorsandCountryLiving Yes, I did !!! The only hot pepper so far are cayenne.

[@OutdoorsandCountryLiving]

@@janie2shoes537 they cross pollinated apparently. When planting peppers, separating hot peppers from sweet peppers is necessary. We plant our hot peppers in one garden and sweet peppers in a different one for this reason.

[@janie2shoes537]

@@OutdoorsandCountryLiving Great idea, lesson learned !!

[@gugumaphanga649]

Hi there, thank you so much for sharing. I am new to canning, i live in South Africa. If possible can you please advise on the large pot, what's it called? Also which is best pressure canner between presto and the all American, looking into buying something that will last long?

[@OutdoorsandCountryLiving]

The large stainless pot with a glass lid in this video is a water bath canner (used for canning acidic foods). We have All American Pressure Canners and would highly recommend them. Very high quality and will last many years/generations. We have models #921 and 930 All American Pressure Canners. We've not ever used a Presto brand, but those who have say they do the job too. It's all about how much you have to invest in one. .

[@bradlane3662]

​@@OutdoorsandCountryLivingI'm 65. And I'm still using the same and only pressure canner I've ever owned. I've had it for probably 35 years and it's my Mother's! The same one she used when I was home! It's a Mirro. I've bought rebuild kits twice that replaces the rubber parts and it's still kicking!

[@OutdoorsandCountryLiving]

@@bradlane3662 they are nice. Nothing like mommas cookware to keep the traditions going. Thanks for sharing and wishing you many blessings.

[@africanpride69]

Other recipes pre cook the peppers in the syrup. You didn't. Does it help it stay crunchy long term?

[@OutdoorsandCountryLiving]

By not cooking the candied jalapeños prior results in a firmer pepper slice. We prefer them this way rather than cooking in syrup first. Thanks for watching!

[@MattBegley-vc6zu]

Do you have to use the canner and boil them at the end?

[@OutdoorsandCountryLiving]

If you want them shelf stable for long term storage, yes. If you are just making a small batch, you can keep them in the refrigerator.

[@christinewoods3844]

What is the brand of water bath canner used?

[@OutdoorsandCountryLiving]

Ball Stainless 21-Quart water bath canner. We have 2 of them and would highly recommend them.

[@christinewoods3844]

@@OutdoorsandCountryLiving Great Thank you

[@charleswilson1457]

Any reason you did not debubble your jars.

[@OutdoorsandCountryLiving]

No, we typically don’t “debubble” our canned goods when preparing unless it is a very tightly packed item (slaw, pickled salads, sliced apples, and tomatoes). That’s typically all we “debubble”. We’ve been home canning for 26 years now and have a very high success rate (not bragging, just saying). Thanks for watching!

[@beek57ks49]

What is your favorite portable burner?

[@OutdoorsandCountryLiving]

Hey there! As found in the video description: Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. We appreciate you watching and asking! Enjoy the weekend.

[@beek57ks49]

@@OutdoorsandCountryLiving oh geez... It's right there in the description, I'm sorry

[@OutdoorsandCountryLiving]

@@beek57ks49 no worries, we’re happy to answer your questions!

[@bradlane3662]

My jalapenos are plentiful but small this year. Could I add hot banana?

[@OutdoorsandCountryLiving]

Sure can!

[@bradlane3662]

@@OutdoorsandCountryLiving Thanks a lot! Just found y'all!

[@bradlane3662]

@@OutdoorsandCountryLiving I like a lot of the stuff I see on your channel. But I see it's been six months since you did a new one. Sure hope you aren't done!

[@OutdoorsandCountryLiving]

@@bradlane3662 thank you . We have just been extremely busy and haven’t had time to compile videos. We will be back at it soon. We still have a lot to share. 🙂 Thank you for the comment and for watching. If you have any questions please let us know. Blessings to you and yours.

[@michaelpardue2400]

I see some add Onion to them

[@OutdoorsandCountryLiving]

Certainly not a bad thing.

[@vickiebonano2092]

Can you substitute sugar for honey?

[@OutdoorsandCountryLiving]

Sure! Use 3/4 C. Honey for every 1 C. Sugar. Honey is more acidic than sugar, so it’s perfect for water bath canning. Just know that the canning process will eradicate any beneficial health properties of raw honey other than the taste. We’re beekeepers of more than 50 colonies (and growing), so pure raw honey is our specialty. We would highly recommend using local pure raw honey versus honey from the grocery store which contains more high fructose corn syrup than honey. We appreciate you asking! Blessings to you and your family.

[@vickiebonano2092]

@Outdoors and Country Living Thank you so much for your answer. I buy local honey , so that is great.

[@OutdoorsandCountryLiving]

@@vickiebonano2092 our pleasure! Awesome for buying local raw honey, it’s the best.

[@grzegorzbrzenczyszczykiewi5621]

Why you adding cayenne pepper to the recipe? Jalapeño not hot enough?

[@OutdoorsandCountryLiving]

It adds a nice pop of flavor to the pickling brine. It’s definitely a good addition.