Canning whole jalapeños / Brief Neckline Canning talk 

It’s nice to can something from my garden, even if the bounty is small. 😄
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[@710LENNY]

That brine is basically what my mother used for full sour garlic dills, only she wrote 1 pint vinegar and 2 cups water with the salt. And yes, when I was in my 20's and just starting to can and preserve I did look the measurements up. Been using this basic brine for over half a century now. I have never canned whole jalapenos, but I often do them sliced. A couple of times I have had jars sitting around for a year or so. I drained them and dehydrated them, and then I ground them up and mixed them with salt. Gave several away as gifts. Makes a great finishing salt, or a nice "bam" if you like the heat.

[@MsApril29906]

Please tell me what a “finishing salt” is. Thank you.

[@710LENNY]

@@MsApril29906 😁😁😁 It's a hoity toity term for sprinkling a light dusting of (mild to intense) flavour on a finished dish as a highlight. It's the same idea as making a compound butter for your meat, fish or veg. If you plan to use it, make sure you decide ahead of time and go light on the salting prior to and during cooking.

[@cindys.w.8566]

1 pint is 2 cups so its the same as the recipe you just saw.

[@beckystone7994]

I was so happy to see your comment and that your mom made dill pickles this way and you listed your mom’s measurements too for the brine ! Thank you so much , I’ve been looking for a simple dill pickle recipe for a long time , since I can’t find real dill pickles in the store anymore and I do not like polish or kosher pickles flavor at all ! I’m gonna make some of your mommas dill pickles , do you waterbath them for 10 or 15 minutes ?? Thank you again for your comment !! ❤️🙏🙋🏻🌈🌈

[@soyoucametosee7860]

Ruth Zimmerman explains that water level to the neck of the jar prevents syphoning. And it really does!

[@almostoily7541]

Do you remember the name of that video? I might have missed it but I usually see her videos on my feed.

[@SherryPetree]

I need to check out. I ALWAYS siphon! Even going slow as possible. I blame it on my unlevel stove lol

[@almostoily7541]

@@SherryPetree I do, too. I have jars and jars of purple hulls I have to add broth or water to. I've tried to put less peas in the jars. I've just accepted it lol But, I wish I could fix it. I've read things but I guess the canning powers that be want me to have siphoned jars lol

[@SherryPetree]

@@almostoily7541 lol..ikr!

[@wizelbee]

I also follow a lady who grew up Old Order Mennonite & she doesn't cover the whole jar, she was taught that you only fill the canner to the neck of the jars.

[@sandrasstitches]

It’s always so satisfying to preserve homegrown food 🙂🫙 God bless you too 🙂🪴

[@junewrogg6137]

Last time I made whole ones, I didn't know about pickle crisp, and they were very soft, not firm. I love pickle crisp and use it now. So I will give this another go. I will add peppercorns and garlic. I use all my jalapeños for cowboy candy, but will save some to try this. I eat them on everything.

[@tinacollinsworth9507]

Thank you for explaining this! I have been water bathing everything mow and love it!!❤😊

[@enna4986]

@@tinacollinsworth9507 except jelly/jam anc that’s 1/4” headspace, I totally agree.

[@user-xb7sj2uk4u]

Tried pickling chillies before but didn't like them very much. I just string them up now and let them air-dry. Good enough for chilli con carne or other stuff that needs a bit of chilli kick. And it looks pretty hanging in the kitchen window.

[@cherylkoehl5694]

I look forward to your videos. Though we don’t use jalapeños in our home, I still learned something and enjoyed watching. Can’t wait to see what you do next! God bless.

[@jessicapearson9479]

I'll definitely have to try this recipe! By the way, your shirt surprised my delayed son. He got so happy with your half tan and half white-shirt, lols.

[@Countingtheday6]

You always have great information. Thanks!

[@BH-gr2ds]

I'm with you, I put jalapeños on everything. I've never pickled whole jalapeños, but I pickle lots of sliced jalapeños, and also cowboy candy. I use your recipe for cowboy candy, (however I use less cayenne). My family is always hinting for another jar of it! I've never tried neckline canning so I'm interested in your assessment of it! I'm glad you're sponsored by ForJars, they sell excellent quality products! I have almost all of the products they sell, and none have been a disappointment!

[@Sabbathissaturday]

Can’t wait for the update.

[@orange2sweet673]

I love watching your videos and have learned so much ❤Watching from Michigan

[@elmarievandermerwe6863]

I love your channel. When summer arrives in South Africa, I'll definitely be doing this. Thank you!

[@audreymiller4702]

We used a canner where the jars were not in water, no issues, water doesn't need to be over jars

[@christineb8148]

Is that a steam canner? I have heard good things...

[@amyreid9649]

Have you heard of the Mennonite lady who adds zinc to her green beans to keep them green? Wonder if it would work for the jalapeño too.

[@stevenquick4315]

I have a dozen plants this year that are loaded up. I’m definitely using your recipe to pickle a batch. Thank you!

[@barbaramiller349]

I just have little garden and I love seeing you can a small amount of something. 😊 I think it always tastes better when it’s something you’ve grown❤😉 I’ve canned my jalapeños, I sliced them vertically or circular(doesn’t matter) and added a couple of slices of carrots and a garlic clove and I added a little sugar to the brine. Very little, it actually brings out the spice. I’ve played around and added some peppercorns, and a wedge of onion and dried Mexican oregano and cumin seeds and a bay leaf. These come out taqueria style and they are delicious. These were not made for long term canning though. I truly appreciate your videos and I am so blessed that you continue to make them and share your knowledge. Thank you so much. 🙏💕

[@earlshaner4441]

Good morning From Syracuse NY my friend and everyone else

[@earlshaner4441]

Thank you my friend

[@creationsbychristieb]

I follow a Mennonite lady doing her canning and she has always done hers at the neckline. She said it will syphon if you do it covering the lids.

[@inthekitchen8842]

Wow! Beautiful jars of peppers! This really encouraged me to can some Serranos like this🎉 thank you!

[@chrisc1011]

Great job with your canning I love doing this.

[@maryjanesteinbrecher3953]

I got it in my eye last yr. Oh my

[@inthekitchen8842]

Great veggies! Those Pattypans are beautiful 🎉

[@thepickincoopfarmstead]

Great tutorial. I’m going to give this a try. The hubby will love these. Thank you ❤

[@cmazzamo]

I’ve seen many to do a small slit in whole peppers when canning I’m not not sure why

[@zoestewardson-trelfa9139]

I always neckline when I can, I just top the water every half hour. Love your videos.

[@tracenixon5487]

Cucumbers tomatoes feta cheese great combination

[@jessicaclark4076]

My grandmother never covered the jars. She always filled to the neck. When I started learning how to can I was so confused and thinking I remembered incorrectly.

[@kellymueller9818]

I found this German recipe last year and did some research about it. It’s 1 cup vinegar to 16 cups water. I tried it last year and it worked great, didn’t ferment, lasted a year. I did whole jalapeños for stuffing, broccoli, cauliflower, zucchini etc. waterbathed for 15 minutes

[@enna4986]

Soft or firm after canning? Tia

[@isidramares1193]

Thank you for the video and on Jalapenos I chop off together with Whole garlic about one or two depending on your taste, onions, carrots, whole pepper corn, if quart about 10 in each jar the whole peppers corns, Mexican oregano, all fried in a pot with vegetable Oil, no lard, or any kind of regular or not regular oil it changes the taste only Vegetable Oil and salt. Everything chop off to your taste size of the Jalapenos, carrots, onions, garlic, and so on. When you done just pack them remember they hot like when canning. pack and then pressure can them by your evaluation level. Hope it helps .

[@enna4986]

How long do you can this? Canola oil?

[@wendyzimmerman6002]

Great video I don’t water bath my pickles are open kettle them

[@sandybb1234]

Love small batch canning!

[@jehammond2119]

Great video thank you 👍

[@libertylady64]

I put them on tacos, nachos, chili.

[@brandymcdonald260]

I have been canning jalapeños all summer but no whole ones. I made pickled slices, jalapeño relish and cowboy candy so far (not to mention all of the poppers we have eaten

[@carolynmoody9460]

❤❤❤

[@lovelight9164]

I don't remember seeing the update for the cream of mushroom soup you made last year. Did you do the second video?

[@sgmarr]

I canned for years! Water Bath. I never covered the jars over with water.i never had siphoning nor cracked jars. Some jars are shorter, because some a quarts vs liters. I would have the quarts covered by liters not. It just Worked! I was SO puzzled by the videos all over, making a big fuss! Then I watch Steam Canning... with NO water on the jars!!! Ahahahaha But when I DO Pressure Canning? I have guaranteed Siphoning! I have coated film, soup or stew ALL over the canner and jars! And I get jars busting bottoms! 😢 Can you guess what I Avoid??? 😊

[@aprilw7561]

Do you know a recipe for canning regular plain hamburger dilll? I've tried different refrigerator style pickles, they all taste like kosher pickles. I was wanting regular old fashioned hamburger dill. No kosher taste. Great jalapeno pepper recipe

[@leaannebrummett9159]

I"ve been making cucumber bread. You can't taste the cukes. It's basically zuke bread. Granny always took a knife and poked a hole in the pepper before putting it in the jar so there would be no air pocket. We use vinegar and water equal parts no salt. I chop them sometimes and can them in 4 oz jars with water and salt.

[@enna4986]

Do they come out soft?

[@leaannebrummett9159]

@@enna4986 nope

[@enna4986]

@@leaannebrummett9159ty!

[@Firstmarinewife]

Funny I just canned jalapeno slices today and then see this video. I'm trying out pickle crisp this year for the first time because last year they got mushy.

[@gardengrowinmawmaw8642]

Don't know if you know, but a dry measuring cup is for dry ingredients. You need a wet measuring cup to measure liquids. The do not measure the same.

[@josephonesta6416]

Surprised you don't pierce the peppers.

[@shellysommerfield4007]

I agree… the air inside the peppers has me concerned for safety. Personally I would cut the tops off so the brine can get in.

[@yourmomyvette7701]

I use a silicone pot stand in the bottom of my pot. It works fantastically

[@MrsBrit1]

I've got a few scotch bonnet pepper plants and a Cheyenne, which I've never had before. I'm interested to see how those taste! There are several babies starting. They won't be ready until late September or so. Hoping to get as many as I did the last time I grew the scotch bonnets! I'll be making hot pepper jelly. Yum! Also, I'll be the person to tell you it's hall-uh-PAIN-yo! 😂 I live in the UK and they never say it right here, so it has become a pet peeve!

[@wendyzimmerman6002]

Your brine is what I use for pickles the pickle crisp didn’t work for my pickles. They were still soggy.

[@user-sn7dw7yl2f]

@@wendyzimmerman6002 I just watched another video from a homesteader and she added grape leaves or maple leaves for the tannins to make them crispy

[@BillMooney-r5c]

Wouldn't it be better to put the "Crisp" in before you put in the brine, or does it matter? I would think that would mix it in as you pour.

[@colinvoss8484]

I told for jars they should make the rings out of stainless steel to make them not rust so much.

[@MrsBrit1]

You should remove the rings once the jars have sealed. Not only does it prevent rust, it also ensures your jars aren't holding a false seal. You should be able to pick a and up by the sealed lid when cooled.

[@colinvoss8484]

@@MrsBrit1 I was told not to remove the rings it can cause the seals to fail.

[@sandraking9650]

​@@colinvoss8484remove rings after canning, wash rings for next use & wash the filled jars for storages

[@colinvoss8484]

@@sandraking9650 I do that and they still rust

[@enna4986]

@@colinvoss8484you remove Befire storing. You can leave them on at first. I leave them on until I put them away in case someone knocks them around. You don’t want your not know you have a false seal and it TRYING to to open (release seal) in storage but your band didn’t allow it to lift up so you may not know air got in and it spoiled. So that’s why

[@soyoucametosee7860]

There is no rule that says you can't can 1 or 2 jars at a time. It work really well with water bathing cause I have small pots but a pressure canner is big and seems such a waste to operate for only 1 or 2 jars.

[@12rthrthn6]

So, is it that you use so much vinegar that allows you to water bath can the jalapenos that are a low acid food?? Low acid foods usually require pressure canning......

[@shannahonea714]

Do you think this brine would work with yellow squash I love pickled squash

[@stormymccracken2374]

Can you do a corn and petter and tomato blend. Kinda like the fiesta corn? New to canning and wanna know what to do. Thank you.

[@cookingonthefarm]

Do you need to poke a hole in the peppers to get the brine im them.

[@jaciline7676]

Can you use regular salt? Does it have to be pickling salt?

[@joantoryk]

Help! I wasn't watching my green beans in the water bath closely and when I looked, the water was below the level of the bottle neck. Are they ruined? I added more water and brought it back up to boiling. I plan to boil for an extra 15 minutes, so 2 hours and 15 minutes.

[@theweekenddrz519]

Can this simple recipe be used for any type of peppers someone wishes to preserve? Example: I’m gonna have some bell peppers off my plants but not a bunch. So I wish to just can them and have them on hand when we may need a pepper. Obviously, I may have to slice them and take out the vein and seeds but this simple recipe should work correct?

[@cynthiafisher9907]

Yeah, but they will be sour like pickles are.

[@theweekenddrz519]

@@cynthiafisher9907 oh ok, thank you. 😊

[@rochelleallgyer122]

This is new to me, hmmmm, would my family eat it?

[@aprilwoodard293]

Have you ever made jalapeño? I once made a jalapeño jelly using bell peppers as my base.

[@enna4986]

What do you put the jalapeño jelly on? Please don’t say anything I truly need ideas. Is it jelly or jam please? Tia

[@mtjp1215]

I cook it in my Casserola.

[@vickyfoster7725]

Do you have a link for the vacuum sealer please. Thank you

[@beckystone7994]

Would I can sliced jalapeños this same way and same processing timing ??

[@heathermiddleton4958]

Make cowboy candy.

[@audreymiller4702]

I make candied jalapenos, but they are not whole

[@daintrymanning3774]

Love to have recipe

[@FaithRUs]

Fermentation. 😊

[@tomspoerl3696]

Go with a steam canner. Faster, less water.

[@debbiegreen2414]

Hey friend, have you tried to can beef or chicken fried rice?

[@Balanced_Waters]

I wish my peppers were that big 😭 mine are about half that size and they turn red 😒

[@enna4986]

They usually turn red if you leave on vine too long and I prefer half green half red.