3poundsjalapeno,sliced 1/4 inch thick, stems discarded
Once the chopping is out of the way, this recipe comes together quickly, so get your jars ready first.
Prepare 4 250 ml jars by washing them thoroughly with hot, soapy water. Be sure to rinse the jars until the soap residue is gone. Set the jars aside. Next, boil a kettle full of water. Place the seals into a large bowl. Pour the boiled water over top and let them sit.
Prepare your canning pot for the water bath method. I use a large stock pot with a round metal cooling rack at the bottom so that the jars do not touch the bottom of the pot. Fill the pot half full with water and bring to full boil.
Next, prepare the recipe by adding the vinegar, sugar, and celery seeds to a large sauce pan. Over medium heat, bring the mixture to a low boil and stir until the sugar has dissolved.
Add the sliced jalapenos and stir to ensure the jalapenos are submerged as much as possible into the vinegar solution.
Turn off the heat and let sit for 5 minutes.
Once the 5 minutes has passed, use a ladle to spoon the jalapenos into the prepared jars. I like to use a metal funnel to avoid any of them from coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar so that only 1/2 inch of head space remains. Once you have filled the jars, top up the jars with the leftover vinegar solution. Remove the funnel and place a hot, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.
Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred jalapenos to remain in the boiling water for 20 minutes. Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your jalapenos for future consumption.
For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. The jalapenos will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and consume within the next 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work.
Recipe yields 4 250 ml jars.One serving is equal to 2 tablespoons.