WebRemove stems from jalapenos and slice. Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil. Pack into a clean, hot canning jar. …
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Can the jalapeño slices: 1 Spread a kitchen towel on the counter. ... 2 Use the canning funnel and fill the jars with the jalapeño slices. 3 Ladle hot pickling liquid over the peppers and maintain a 1/4-inch headspace. 4 Run the bubble popper through the jars to release air bubbles. More items...
Slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to a boil. 7. Using canning tongs, carefully remove the jars from the canning pot and place them on a towel to avoid cracking them on a hard surface. Carefully pour the water back into the canning pot. 8. Turn the heat under the canning pot to high.
In a saucepan add water, vinegar, salt, monk fruit, and heat enough until the monk fruit is dissolved. Use any glass jar or half-pint mason jar. Transfer all sliced jalapeno to the mason jar along with garlic pods. Pour the brine into the jar till jalapenos are fully covered with it.
Ladle hot pickling liquid over the peppers, and process in a water bath canner. Let the jars cool, test the seals, label and date the jars, and store the canned jalapeños in a cool, dark location. Did you end up with an over abundance of jalapeño chili peppers this year? Preserve that harvest into shelf-stable jars of pickled jalapeño slices.