It’s the height of summer, which means peppers are ready to harvest in the gardens and Cowboy Candy is a great way to preserve jalapeños.

Jalapenos, sugar, vinegar, and some spices are all you need to make this sweet and spicy condiment yourself and believe me you will not want to miss out.

Here I go into tools you need, ingredients, and instructions on how to water bath can Candied Jalapenos right at home.

1. Candied Jalapeno Canning Recipe
2. Video of how I did mine
3. That’s It!

Let’s Dive In…

Candied Jalapeno Canning Recipe

This recipe comes from the book Can It, Ferment It by Stephanie Thurow.

I will say really aim for more jalapeños than less, because they shrink, and the syrup goes far. But this recipe is delicious!

Tools you need

• Water Bath Canner
• 8 oz, Half Pint jars
• Large Stock Pot
• Tongs, Ladle
• Gloves (optional)

Ingredients

Makes 5-6 half pint jars

• 3-4 pounds of jalapeños (really aim for 4 pounds if you can, but 3 should do)
• 1.5 cups white vinegar
• 4 cups of sugar
• 1 tablespoon garlic powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon celery seeds

Instructions

1. Set up your water bath canner and place your jars in hot vinegar water. These can heat up while you prepare your ingredients.
2. Chop your jalapeños into slices. Use gloves, so you don’t burn your skin or rub your face with pepper oil/juices. Set aside.
3. Make syrup: to your large stockpot add vinegar, sugar, garlic powder, turmeric powder, and celery seeds. Place on medium heat and let the sugar dissolve bringing it up to a simmer.
4. Once heated, add sliced jalapeños. Bring mixture to a boil, and boil for 5 minutes.
5. Take off the heat and pull out your hot jars. Using your tongs, fill your jars with jalapenos first. Tightly pack them, leaving 1/2-inch headspace.
6. Then ladle your hot syrup over the jalapeños, leaving a final 1/4-inch headspace. De-bubble well, filling as you go.
7. Wipe rims, place lids and bands on finger tight.
8. Water bath can half pint jars for 10 minutes (if you did do pint jars do 15 minutes).
9. Allow to cool, check seals, wash jars, store on the shelf. Enjoy!

Video of how I did mine

That’s It!

You can serve this on charcuterie boards or use it as a condiment.

Just remember it’s a homestead special, which means you have to make it yourself. So don’t sleep on those pepper harvests!

Refrigerate after opening.

Enjoy!