Ultimate Guide to Canned Jalapenos (Not Pickled)

Discover the easy steps to canned jalapenos without pickling for a versatile and delicious addition to your pantry.

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When it comes to adding a fiery kick to your meals, jalapeños are often the go-to choice. While most people associate jalapenos with pickling, there’s another delicious way to enjoy these flavorful peppers – canned jalapenos! We recently got about 2 pounds of Jalapeno peppers so I wanted to preserve them so they would last for months to come. I checked all of the canning books, blogs, articles and could not find a basic non pickled recipe that was simple. Even on the National Center for Home Food Preservation I could not find a recipe for plain jalapenos. So I set out on a deep dive to find a recipe for canned jalapenos not pickled.

I was finally able to find a recipe in a vintage canning book for bell peppers. I decided to use this as a guide on my journey of canning jalapenos. If you too love canned jalapenos and are in need of a recipe I have wrote out step by step the process I used. I tweaked a few things from the recipe I found and used my knowledge on canning other vegetables and the recipe from The Complete Book of Canning to create a recipe/process that was following safe canning practices and easy.  

If you’re a fan of jalapeno peppers and want to enjoy their flavor and heat all year round, canning them is an excellent option. While pickled peppers are popular, it’s also possible to can them without the pickling process. This post will guide you through the steps required to safely preserve your jalapenos while maintaining their natural taste and texture. This recipe is the perfect home canning recipe even if you are a beginning canner. So if you have a ton of jalapeno peppers coming on in August or September that need to be preserved this is a great option. 

What are Canned Jalapenos

Canned jalapenos are simply fresh jalapeno peppers that have been preserved in a brine or liquid solution without undergoing pickling. Unlike their pickled counterparts, which undergo fermentation in vinegar or other acidic liquids, canned jalapenos retain more of their natural texture and flavor.

Equipment

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

Ingredients

• Jalapeno peppers
• Salt (optional) – For this recipe you do need to use canning salt. I have used alternative salts such as kosher salt in a pinch before and it has worked perfectly but it is recommended that all canning recipes use canning salt.
• 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: Cleaning Your Jars, Lids, and Prep Canner

Wash your canning jars, lids, and bands in hot soapy water. Rinse well and place the jars upside down on a clean kitchen towel or on a drying rack. Fill a pressure canner to the bottom line inside your canner which equals about 3 quarts of water. Place your canner on your stovetop over medium heat to begin heating.

Step 2: Preparing the Jalapeno Peppers

Start by washing your jalapenos thoroughly under running water. If you have gloves you should wear gloves while handling and cutting the peppers. Due to their capsaicin content once it gets on your skin it will burn even after washing your hands. If you do not have gloves it is important to wash your hands every few minutes to try to remove any capsaicin that may be on your skin. Remove the stems from each pepper and cut them however you prefer. You can slice them but I prefer to dice the peppers. I do save some of the seeds to add as well to add more heat.

Step 3: Packing Your Jars

Fill your clean jars with sliced, diced, or whole jalapenos, tightly packed. Add 1/4 teaspoon of salt to half pints, 1/2 teaspoon to pints, and 1 teaspoon to quarts. Fill your jars with the hot water. Leave about an inch headspace. Use a debubbler to remove any bubbles and air pockets in the jars.

Step 4: Sealing and Processing the Jars

Wipe the rims of each jar with a clean rag dampened with vinegar. The vinegar will remove any water or debris. Using a magnetic lid wand take out the lids and place them on top of each jar. Secure with a ring. Place your filled jars into your pressure canner and process for 35 minutes for half pints or pints and 40 minutes for quarts.

FAQ’s

In conclusion, canned jalapenos without pickling offer a unique and versatile addition to any kitchen. Whether you’re looking to add a spicy kick to your favorite dishes or experiment with new flavor combinations, these peppers provide a convenient and ready-to-use option. With their vibrant color, crisp texture, and intense heat, canned jalapenos can elevate the taste of various recipes. From sandwiches and pizzas to soups and salads, the possibilities are endless. So next time you’re in the mood for some heat in your meals, consider reaching for a can of jalapenos without pickling – you won’t be disappointed!

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