Canned Jalapeños Not Pickled - Lewis Acres Homestead

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.

Serving: 2tbsp | Calories: 20kcal