Looking for a simple, safe way to preserve your jalapeño harvest without vinegar? This step-by-step guide shows you how to can jalapeño peppers without pickling, so you can enjoy their bold flavor and heat all year long—no pickling required!

Note: This is considered a “rebel canning” method and is not USDA-tested. Proceed at your own discretion.

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Why Can Jalapeños Without Pickling?

Pickled jalapeños are popular, but they don’t suit every recipe. If you’re looking to retain the natural flavor and heat of your peppers without the tang of vinegar, pressure canning plain jalapeños is the perfect solution.

Last summer, I had 2 pounds of fresh jalapeños coming in fast from the garden. Every blog, book, and official source I found focused on pickling. So I turned to vintage canning books and safe pressure canning methods to create a non-pickled jalapeño canning recipe that’s simple, reliable, and can be stored for months even years to come.

Is It Safe to Can Jalapeños Without Vinegar?

Canning low-acid vegetables like jalapeños without vinegar requires a pressure canner to ensure food safety. Water bath canning is not safe for this method.

Equipment You’ll Need

Pressure canner
Canning jars (pint, half-pint, or quart)
Lids and bands
Jar lifter
Funnel
Ladle
Debubbler
Magnetic lid wand
Clean rag
White vinegar (for wiping rims)
Gloves (optional but highly recommended)

Ingredients

Fresh jalapeño peppers
Canning salt
Boiling water

How to Can Jalapeño Peppers Without Pickling

This recipe will work for other peppers like red and green bell peppers as well. Just follow the same directions listed below.

Step 1: Prep Your Jars and Pressure Canner

Wash jars, lids, and bands in hot soapy water. Rinse thoroughly. Fill your pressure canner with 3 quarts of water (or to the recommended fill line) and begin heating it on the stove.

Step 2: Prepare the Jalapeños

Wash peppers under cool running water. Wear gloves if you have them—capsaicin can burn even after multiple hand washes. Remove stems and slice, dice, or leave whole. I like to dice mine and toss in a few seeds for an extra kick.

Seeds and stems from jalapenos on a cutting board.

Step 3: Pack the Jars

Fill hot jars tightly with your prepared peppers. Add canning salt:

¼ tsp for half-pints
½ tsp for pints
1 tsp for quarts

Pour boiling water into jars, leaving 1 inch of headspace. Use a debubbler to release trapped air. Wipe rims with a vinegar-dampened rag.

Step 4: Seal and Process

Place lids on jars and screw on bands fingertip-tight. Load jars into your preheated pressure canner. Process at 10 PSI (adjust for altitude if needed):

35 minutes for half-pints and pints
40 minutes for quarts

Let the canner depressurize naturally before removing the lid. Carefully lift out the jars and let them cool undisturbed for 12–24 hours.

FAQs: Non-Pickled Jalapeños

Can you pressure can peppers without vinegar?

Yes! Pressure canning is essential when canning low-acid foods like peppers without an added acid like vinegar or lemon juice.

What’s the difference between pickled and non pickled jalapeños?

Pickled jalapeños are preserved in vinegar and often have a tangy flavor. Non-pickled canned jalapeños retain more of their fresh, natural heat and crispness.

How long do pressure-canned jalapeños last?

For best quality, use within 1 year. However, if stored properly in a cool, dark place, they can last up to 5 years.

How to store canned jalapenos?

They should be stored in a cool dark place to ensure they last.

Can you water bath can plain jalapeños?

No. Water bath canning is only safe when acid is added. Always use a pressure canner for non-pickled jalapeños.

How to Use Canned Jalapeños

Canned jalapeños are incredibly versatile! Use them in:

Tacos, burritos, and nachos
Chili and soups
Stir-fries
Casseroles and dips
Homemade hot sauces
Baked potatoes

Canning jalapeño peppers without pickling gives you the freedom to enjoy their natural flavor in all your favorite dishes-without the vinegar tang. If you’re looking for a simple, pressure canning recipe for plain jalapeños, this method is beginner-friendly and perfect for preserving your summer harvest.

Canned Jalapeños Not Pickled

Discover the easy steps to canning fresh jalapeno peppers without pickling for a versatile and delicious addition to your pantry.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time: 25

Cook Time: 40

Yield: half pints

Calories: 20kcal

Equipment

Canning jars
Pressure canner
Stock pot
Funnel
Ladle
Jar lifter
Debbubler
Magnetic lid wand
Gloves (optional but recommended)
Rag
Vinegar

Ingredients

2 lbs Jalapenos
Salt (optional)
Water

Instructions

Prep Your Jars and Pressure Canner
Wash jars, lids, and bands in hot soapy water. Rinse thoroughly. Fill your pressure canner with 3 quarts of water (or to the recommended fill line) and begin heating it on the stove.
Prepare the Jalapeños
Wash peppers under cool running water. Wear gloves if you have them—capsaicin can burn even after multiple hand washes. Remove stems and slice, dice, or leave whole. I like to dice mine and toss in a few seeds for an extra kick.
Pack the Jars
Fill hot jars tightly with your prepared peppers. Add optional canning salt:
¼ tsp for half-pints
½ tsp for pints
1 tsp for quarts
Pour boiling water into jars, leaving 1 inch of headspace. Use a debubbler to release trapped air. Wipe rims with a vinegar-dampened rag.
Seal and Process
Place lids on jars and screw on bands fingertip-tight. Load jars into your preheated pressure canner. Process at 10 PSI (adjust for altitude if needed):
35 minutes for half-pints and pints
40 minutes for quarts
Let the canner depressurize naturally before removing the lid. Carefully lift out the jars and let them cool undisturbed for 12–24 hours.

Nutrition

Serving: 2tbsp | Calories: 20kcal

Ultimate Guide: How to Can Jalapeño Peppers Without Pickling

Why Can Jalapeños Without Pickling?

Is It Safe to Can Jalapeños Without Vinegar?

Equipment You’ll Need

Ingredients

How to Can Jalapeño Peppers Without Pickling