Pickled or Plain: Can Jalapeños Your Way

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If you have extra basketfuls of peppers you don’t know what to do with, we’re sharing methods to preserve them. Canning is an easy way to turn your overflowing harvest into shelf-stable jars. A spoonful of jalapeños here and there can spice up sandwiches, soups, and other dishes.

In this guide, we’ll walk you through two tried-and-true methods of canning. Use a water bath to make tangy pickled slices or grab a pressure canner to keep the chili’s natural flavor. Both techniques are simple to do at home and can make your preserved peppers last for up to 18 months.

You’ll also get brine recipes and handy tips like how to adjust the canner and how to seal the containers properly. You’ll never have to worry about a pile of chili going soft ever again!

👉 Read the full guide here.

Properly sealed jalapeños will keep their flavor and heat for up to 18 months. A cool, dark pantry is the best storage spot.

Late summer is the prime jalapeño season. If your plants are producing more than you can eat, now’s the time to stock jars for winter and beyond!

Canned jalapeños add instant flavor to everyday meals. Here are a few quick ideas:

• 🌶 Stir into scrambled eggs for a spicy breakfast

• 🧀 Melt into quesadilla cheese for extra flavor

• 🍞 Fold into cornbread batter for a quick brunch twist

Jalapeños shrink down fast once canned. Here’s a quick guide:

• ½ lb fresh peppers = 1 pint jar

• 1 lb fresh peppers = 1 quart jar

• 10 lbs fresh peppers = about 10 quarts (a full canner load)

A jar lifter is a small tool that makes a big difference in sealing containers. It grips jars securely, allowing you to lower them into boiling water without risking burns or slips. Even seasoned canners keep one close at hand. It’s that essential!