I debated all kinds of options for what to do with these jalapenos and just decided to take the option that was going to be the fastest. Made the pepper sauce and then canned them up for later.
Total cost $1.84 Cost per jar, 26¢.
I hope you followed all healty rules to avoid botulism
Great harvest tho
Peppers are a high acid food. Once you add in the vinegar you are golden for water bath canning. I have five pressure canners and I’m not afraid to use them. I do need to restock my pH strips though. I’m hoping next year’s tomato harvest is good and tomatoes can be right on the edge for pressure canning versus water bath canning and it’s good to know in advance to save yourself some time and effort.
I think they’re actually only mildly acidic, nowhere near as much as tomatoes.
Jalapenos are 4.8 to 6 which does put them in the pressure can zone except that the stuff is almost 50% vinegar by volume. And that drops it well below the 4.6 range even after adding the onion.
Looks good! I have a bunch of jalapeños too and need to do something with them. What do you do to make the sauce?
I used this as my base recipe. I deseeded them so they will be more flavor than heat.
Try making sweet pickled jalapeños. Wash em, slice em, put em in a jar, and fill it with brine. Vinegar, salt, sugar, onion powder, and garlic. I just wing the ratios, its not super important.
pickled jalapeños and cream cheese make a super easy tasty sauce for pasta
Cowboy Crack. Addictive in the extreme.
You can also slice and ferment them. That way, if you need them for a stir-fry or chili, there they are.
Looks fire, I love a good hot sauce
