After so many salsas, guacamole's and jalapeno poppers I decided to can one of my favorite things to eat.......COWBOY CANDY!
For the ones who like a little Sweet Heat, this is it.
My favorite is on top of Smoked Fish Dip. You can also put it on hamburgers, cream cheese and crackers, well just about anything. Take it from me they are soooo goooood!
ALWAYS REMEMBER TO WHERE GLOVES WORKING WITH ANY HOT PEPPER! The oils can burn the skin. Been there done that!
To take the seeds out of the jalapeno, cut the stem off and take a pairing knife and clean out the pepper. Rinse it out then slice 1/8" rounds.
Heat up jars in a Large canner or pot. In separate pot put lids in and keep warm. Keeping a slow boil over the jars helps keep the water hot so when you go to can it won't take so long to go to a boil.
Shown on the bottom shell isTurmeric. It is a beautiful bright orange and adds a great flavor. To the left is Cayenne Pepper, Celery Seed and Mustard seed.
Place on on burner and heat to a rolling boil. Turn down and simmer for 5 minutes then add Jalapeno slices. Simmer exactly 4 more minutes.
When time is up take jars out of water with jar tongs and fill jars with peppers. A lot of recipes call for straining the peppers with a slotted spoon and filling the jars. I did it like how my mothers pickle relish is done, take the peppers and juice out with a measuring cup and fill up to a little more than a 1/2" from the rim.
Place the lids on tight and put jars in canner. Cover with two inches of water bring to a boil. Process the pint jars for 15 minutes. Take out with jar tongs and place on cooling rack. When you start hearing pings you know your jars are sealing. Leave out to cool for 12 hours. Press on lid to check if there is any give. The ones that don't give in are sealed and can be stored in Pantry. Any that do give put in refrigerator. The Cowboy Candy will be ready in 3 weeks.
The jar on the left is the left over juice. I will use that in some of my marinades. It will go great on a pork roast.
Cowboy Candy Recipe
3lbs. - Jalapeno Peppers
6 cups - White Sugar
2 cups - Vinegar
2Tblsp. - Mustard Seed
1 1/2 tsp. - Garlic Powder
1/2 tsp. - Celery Seed
1tsp. - Cayenne Pepper
1/2tsp. - Turmeric
In a large saucepan, bring all ingredients except peppers to a boil over medium-high heat. Reduce heat and simmer roughly 5 minutes. Add peppers and simmer exactly 4 minutes. Ladle into jar leaving a little more than an 1/2" from rim. Place lids on tightly. Place jars in canner, place lid on and start process time when water is boiling. 15 minutes for pint jars. Take out and put on cooling rack. Listen for the Pings, that is the sound of sealing jars. Any unsealed jars you can store in the refrigerator. Peppers are ready in about 3 weeks. ENJOY!
Authored by +Shawna Williams
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