Preparing the Jars and Lids for Canning

Fill a large pot with enough hot water to fill and cover the jars by about an inch. Bring the water to a steady simmer.

Use a large pair of tongs to lower the jars into the simmering water. Simmer them for 10 minutes.

With the tongs, carefully lift the jars from the water and empty them into the sink. This leaves the correct amount of water in the pot for when you water bath the jars.

Note: If you have particularly hard water, add a few tablespoons of white vinegar to the water. This helps prevent mineral deposits from forming on the jars.

To prepare the lids and rings, wash them all with warm, soapy water. Rinse well and dry. You can also pop them in the boiling water for about a minute.

Preparing the Fresh Jalapeños for Canning

First, wash all of the jalapeños well. Then, with a pair of food-safe gloves on, slice them about 1/4″ thick.

Don’t skip the gloves, or some other form of hand protection. Jalapeños (especially the seeds) have a hot oil in them that will make your skin burn, and gloves will protect it. And make sure to remove the gloves before touching any part of your face, especially your eyes.

Packing the Jalapeños in the Jars

With the gloves on, place the slices jalapeños in the sterilized, cooled jars. Fill the jar, then shake it gently to help the jalapeños settle.

Fill in any space at the top with more slices, leaving at least 1/2″ of head space at the top of the jar. Gently press down on the slices to pack them in. Don’t push too hard, as it’ll cause the jalapeño slices to break up.

Preparing the Pickling Brine for the Jalapeños

In a small pot, combine the vinegar, water, and pickling salt. Bring it all to a boil and let it boil for about a minute. Stir to make sure all of the pickling salt has dissolved.

Allow the brine to cool completely after boiling it. If you pour it into the jars while hot, it will start cooking the jalapeños.

Note: This amount of brine will make about two pints (or four half pints) of pickled jalapeños, depending on how tightly you pack the jars.

Pouring the Brine in the Jars

Using a ladle or canning funnel, pour the cooled brine into the jars. Fill them until the brine fills the jar, but leave 1/2″ headspace at the top.

Press down gently on the jalapeños with a spoon to release any air bubbles that may be trapped in the brine.

Canning the Pickled Jalapeños

Now for the fun part–canning the jalapeños! This is the process of making the jalapeños shelf stable, and it’s also how they become pickled.

Begin by using a clean, damp cloth to wipe of the rims of the jars. Any salt (like the salt you can see on the jar in the photo above) on the rim of the jar could prevent a complete seal with the lid. This allows bacteria to get in and grow in the jars and causing the pickled jalapeños to spoil.

Next, place the clean, dry lids on the tops of the jars. Screw the rings on top, tightening with two fingers.

Bring the water in the pot back to a rolling boil. Using the jar lifter or tongs, carefully set the jars of jalapeños into the water, making sure that the water is completely covering the lids on all of the jars.

Allow the jars to boil for 10 minutes. When the time is up, remove the jars with your tongs to a rack or towel to cool.

Let the jars sit without moving them as they cool. As they cool, the air inside will contract, creating suction and pulling the lid down.

You will hear a little pop sound as each lid seals–this is a good thing!

Once all of the jars have cooled, gently press on the center of the lids with one finger. If there is any give, place that jar in the refrigerator. However, if the center is firm when touched, congratulations! The jar has sealed.

Remove the rings from the jars. Store the canned pickled jalapenos in a cool, dry place that doesn’t get hot or a lot of sun.