Canned Cowboy Candy

There are several types of canned jalapeno recipes that use up my summer jalapeno harvest, but Canned Cowboy Candy is my favourite! The jalapenos are boiled in a thick syrupy brine to draw out much of the moisture which results in a slighty chewy, sweet and spicy, delicously addicting candy-like treat that tastes great on just about everything!

A few years ago, when we bought our house, little did I know that it would be the garden that gave me the most joy. Sure, the house is nice and comfortable, but after living in downtown Toronto for so long with just a balcony to grow a tomato or two, owning a backyard and having room to grow fruit, berries, and vegetables is a dream come true! The jalapenos that you see stuffed into these jars were grown and nurtured by yours truly, which makes this Canned Cowboy Candy even more special!

As I get older, I hate for summer to end. It’s odd because I used to really despise summer. I dreaded the hot and humid temperatures, but I now realize that it wasn’t summer that I didn’t like so much as it was living in a crowded, smoggy city. That daily commute, packed like sardines in a subway car that wasn’t airconditioned, certainly didn’t help much! Every single day I am thankful that those days are behind me now.

There is something very calming and satisfactory about mixing different soils with fertilizer to get the right growing conditions. And that moment when you first witness those little yellow-ish green stems pushing their way up through the dirt is indescribable. All summer long, a grateful gardener will watch hydration levels, trim and cut away suckers, prop and lift heavy produce-bearing bushes, pull weeds, and gaze in complete wonderment as flower blossoms slowly turn into a favourite fruit or vegetable.

I had no idea how much gardening would consume me – not just in the summer months, but also in the cold of winter when I can be found shopping for seeds online, working on a visual representation of my raised bed planting guide at my computer, or researching which flowers or herbs to plant beside my fruits or vegetables.

All of this makes me think differently about preserving my home-grown produce. Because I grow so much, by the end of the season, I have a pantry full of canned tomatoes, salsa, relish, pickles, jams, jellies, beets, carrots, beans, etc. And time after time, when in the cold winter months I open a jar, I can’t help but smell the contents of that jar knowing full well that I managed to lock that summer fresh taste and scent into it. If you waste not, you want not, so with that in mind, let’s talk about putting my home-grown jalapenos to good use with this Canned Cowboy Candy recipe!

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Jalapeno Peppers – I like to let my jalapenos stay on the plant until they turn red. Sure, I love green jalapenos too, but I think the red ones are slightly hotter and that suits me just fine! You can certainly use all green jalapenos here too.
• Apple Cider Vinegar – Usually I’ll suggest substitution options for vinegar flavours, but in this case, I would not recommend using anything else. The taste will completely change and I can’t guarantee it will be any good. Please be sure that the vinegar has 5% acidity level.
• Sugar – There is a lot of sugar in this recipe, but this recipe does make 10-12 jars, so it’s spread out. Don’t use less sugar because it’s important to the candying process and vital to making a thick-ish syrup.

HOW TO MAKE CANNED COWBOY CANDY

Begin by washing the jalapenos well. I highly recommend that you wear latex gloves to slice the jalapenos into 1/4 inch slices, discarding the stem end. Set them aside for now.

Next, measure the vinegar and sugar into a large pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to simmer and carefully add the jalapenos. Stir gently to ensure the jalapenos are fully submerged. (At this point, it may look like there is not enough liquid, but the jalapenos will release moisture and shink down slightly, so all will be right in the end.) Simmer the jalapenos for 10 minutes.

Using a slotted spoon, ladle the jalapenos into your prepared jars. Be sure to fill the jar well, pushing the jalapeno slices down as you fill. If you underfill your jars, you will need more jars to accomodate the jalapenos and you will run out of brine when topping up. Set the filled jars aside and turn the heat back up to medium-high and bring the brine back to a full boil. Boil for 8 minutes.

Next, ladle the brine into the jars. Remove any air bubbles. Top up the brine, being sure to leave 1/2-inch headspace. Wipe the rim of the jar with a clean, paper towel that has been moistened with vinegar. (The syrup is sugary and sticky. The vinegar will help to clean the rims well to ensure a proper seal.) Place the lid on the jar and process in a prepared water bath canner for 15 minutes.

Remove the jars from the canner and allow them to rest for 24 hours on a cutting board which has been covered with a tea towel. Once cooled, wash the jars in soapy water and dry them. Label and store in a cool, dark pantry.

HOW TO WATER BATH CAN

STEP 1: PREPARING THE JARS

Some canners say that if you need to boil the jars longer than 10 minutes, then you don’t need to sterilize the jars. I say no! Canning is not as simple and cheap as frying an egg. It takes time, and an investment if you don’t already have the equipment. Eliminate any risk whatsoever by always sterilizing your jars. It’s easy to do and your Canned Cowboy Candy will thank you! Wash the jars in hot, soapy water. Rinse the jars well under running water to get rid of any soap residue.

Transfer the jars to a large pot of water. Bring to a boil and boil for 2-3 minutes. Using a jar wrench/lifter, lift the jars out of the water, tilting to pour out the water. Be careful; it’s hot! Stand the jar up on a baking sheet. Once all of the jars are on the baking sheet, place them into your preheated oven at 200 degrees F. This will keep them hot and away from any contamination.

STEP 2: PREPARING THE SEALS AND RINGS

Mason jars are equipped with three parts. The first is the jar. The second and third parts combine to form the lid. The flat disc with the rubber ring on the bottom is the seal. Finally, the circular part that actually screws onto the jar is called a screw band. Depending on the brand or the recipe you’re reading, the names of these things can vary. But, they all do the same thing.

The screw bands never come in contact with the food, so they do not need to be washed or sterilized. But, because I want to eliminate any risk of contamination, I make sure they’re clean. After all, they have been sitting in a warehouse before they got to the store, and then finally, to me. That’s too many germs for my comfort level! I wash them in hot, soapy water, rinse them well, and transfer them to a bowl until I need them. The sealing disk/sealing ring needs a little more consideration.

If you look at the bottom of the lid, you will see a reddish-brown rubber ring. It’s attached to the lid. This ring has a huge job! It is pretty much in charge of keeping your food safe for long-term storage. Place the lids into a glass bowl. I like to separate them so that they are not all stacked. When I’m ready to ladle the food into the jars, I pour a kettle of boiling water over the lids so that they are sterile and the rubber band softens. That’s it. You have now prepared your jars. Next, we need to get the canner ready!

STEP 3: PREPARING THE CANNER

You can buy a canning pot, but you don’t have to do that. Any stock pot will do just fine. Be sure that the pot is tall enough to hold enough water so that your jars are covered by at least an inch of water. Fill the canning pot accordingly. Also, be sure to insert a canning rack or mat into the bottom of your pot. If you buy a canning pot it will come with one. Otherwise, you can buy them for any pot size. Never let your jars touch the bottom of the pot when boiling. They could easily break and your Canned Cowboy Candy will be lost. Once you’ve done this, bring the water to a full boil.

In most cases, if you’re new to canning, you might notice some white residue on the jars after all is said and done. This can easily be cleaned off once the jars are cool. A few tablespoons of white vinegar in the boiling water helps to eliminate most of it. I use it every single time.

Lastly, it’s always a good idea to keep a kettle of boiling water close by. Depending on how many jars you need to process, you might have to boil them in batches. You will be surprised at how quickly rapidly boiling water can evaporate. Having a kettle of boiling water will allow you to easily top up the canning pot without altering the temperature of the water.

STEP 4: FILLING THE JARS

Depending on the recipe, filling the jars is quite easy. Having some inexpensive equipment on hand can make this process much easier. Invest in a canning funnel. It will help you ladle the food into the jars without making a mess. Remember to pay attention to the recipe’s recommended headspace. This is the amount of empty space from the top of the food to the very top of the jar. Also, it’s imperative to keep the rim of the jar clean to ensure a good seal. You will also need a bubble remover. You can buy these, but I’m not a fan of them. A clean wooden chopstick does the same thing. Removing bubbles will prevent mould from growing.

Lastly, you will need a magnetic lid lifter. Remember how I said the flat sealing lids will be submerged in a bowl of boiling water? Well, you can’t just pick them up with your hands. First of all, it’s hot! Secondly, you will want to eliminate the risk of any contamination. Do not touch the underside of the lid. Period! Using a magnetic lid lifter will allow you to pick up the lid and position it right onto the rim of the jar without ever touching it.

Finally, you will need to screw on the metal screw bands. In most cases, the food in the jars is scalding hot, so you can’t touch the jars to tighten the lids. But, that’s a good thing! You should never over-tighten the lids. Place the screw band over the jar and tighten it with one hand. It should be snug, not tight. Now, that’s it! You’re ready to boil these jars!

STEP 5: BOILING THE JARS OF FOOD

Carefully lift the jars of Canned Cowboy Candy straight up using a jar wrench/lifter. Lower the jar into the pot of boiling water. Fill the canning pot with jars in this manner. Don’t jam the jars in; leave a little bit of space between the jars. I aim for about a centimetre or a finger’s width. Remember, you can process the jars in batches.

Once the canning pot is loaded, place a lid on the pot, and start your timer according to the recipe you are following. If the water is not at a full boil, do not start timing until it is! When the time is up, use the jar wrench to lift the jars straight up out of the water. Transfer the jars to a flat surface that has been lined with a few layers of kitchen towels. Allow the jars to fully cool – at least 24 hours! Finally, wipe the jars down, label them with contents and date, and store them in a cool, dark cupboard or pantry.

MORE PICKLING RECIPES

I love to pickle things! There are basically two types of pickling recipes. One is a quick pickle and the other requires that either a water bath or a pressure canning method be applied. In terms of a quick pickle, I have a Pickled Red Onion recipe that is wonderful and these Pickled Green Tomatoes too! Of course, I can’t forget about my Pickled Sweet Peppers, my Dill Pickled Eggs, or my Onion Pickled Wieners!

In terms of canning and preserving, I have a few more options. Start with my Pickled Beets. I swear, Dear Reader, these are so easy and so delicious. It’s just like eating candy! My Newfoundland upbringing makes me proud to have a pantry stocked with these Mustard Pickles! Finally, I have two types of pickles. The first, this Sweet Sandwich Pickle, is great with just about anything. And there’s this Bread and Butter Pickle, which is made with zucchini. I could make a meal with those!

HOW TO ENJOY YOUR CANNED COWBOY CANDY

One of the first, and probably the most obvious way to use these Canned Cowboy Candy is on a charcuterie board. The sweet, vinegary, spiciness of them pairs so well with cheese and meats! And, I love to pair them with salty prosciutto! Here are some other ways to use up your candied jalapenos!

• As you can see from the pictures, I like to set them onto crackers (or bread!) that has been smeared with cream cheese. I have had this for lunch with a cup of tea many times in the winter months! I’m using a Breton cracker here, but do yourself a favour and try the same combination with Triscuits!
• I mentioned bread – apply the same combination to toasted sourdough or crostini.
• Finely chop some of the Canned Cowboy Candy and whisk them into scrambled eggs or a frittata. Top your deviled eggs with them too!
• You cannot go wrong with adding them to sandwiches, burgers, hot dogs, etc. Try them in your egg salad or tuna salad sandwiches.
• Every Saturday night is homemade pizza night in our home and these jalapenos are most certainly included in the toppings!
• Can you imagine nachos, burritos, tostadas, or taquitos without jalapenos? I can’t!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!