Can you safely water bath can candied jalapeños?

Yes, safely water bath can candied jalapeños. High sugar/vinegar acidity (pH<4.6) prevents botulism. Process pints 10 minutes.

How long to process candied jalapeños in water bath canner?

Process pint jars 10 minutes from full rolling boil. Adjust altitude: +1 min/1,000ft. Half-pints same timing.

Water bath canner with rack, pint jars/lids/bands, jar lifter, funnel, bubble remover, vinegar for rim cleaning. Like canning pickled cabbage .

Vinegar lowers pH below 4.6 killing botulism bacteria. Combined with 50%+ sugar creates dual preservation safety.

Water bath canning candied jalapeños (cowboy candy) safely preserves sweet-spicy peppers. Shelf-stable 12+ months for burgers and wings.

1 lb firm fresh jalapeños (red preferred)

2 cups granulated sugar

1 cup apple cider vinegar (5% acidity)

1 cinnamon stick

1 tsp yellow mustard seeds

½ tsp celery seeds

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1. Wear nitrile gloves; slice jalapeños ¼-inch thick rings.

2. Sterilize pint jars (boil 10 min or dishwasher sanitize).

3. Boil sugar, vinegar, spices until 220°F (soft ball stage).

4. Add sliced peppers; simmer exactly 4 minutes tender-crisp.

5. Pack hot peppers tightly into hot jars, ½-inch headspace.

6. Ladle boiling syrup, de-bubble thoroughly.

7. Wipe rims vinegar-dampened towel; lids fingertip-tight.

8. Process pints 10 minutes water bath (adjust altitude).

9. Cool undisturbed 24 hours; check seals.

Red jalapeños sweeter naturally. Green hotter.

Safe water bath—no pressure canning needed (pH<4.6).

Unopened: 12-18 months pantry. Opened: 2 months fridge.

Perfect for smoky burgers, buffalo wings, cauliflower bites.

Recycle leftover syrup for glazes.