Simple Canned Jalapeño Rings

Prepare the Jalapeños

1. 1

   Wash the jalapeños thoroughly.

2. 2

   Wear gloves while handling and slicing hot peppers. Remove and discard the stems, then slice the jalapeños into approximately ¼-inch rings.

Prepare Your Canner and Jars

1. 1

   Prepare your boiling-water canner according to standard home-canning procedures.

2. 2

   Wash your jars thoroughly and keep them hot until you're ready to fill them.

Pack the Jars

1. 1

   Pack the sliced jalapeño rings firmly into the hot jars.

2. 2

   When you think you've packed enough in — pack in a few more! The jalapeños will begin to soften and settle surprisingly quickly once you add the hot brine, so you want to start with well-packed jars.

Make the Brine

1. 1

   Combine the white vinegar, water, and pickling salt in a large stainless-steel or non-reactive saucepan.

2. 2

   Bring the mixture to a boil over medium-high heat, stirring until the salt has completely dissolved.

Add the Hot Brine

1. 1

   Carefully ladle the hot brine over the jalapeños.

2. 2

   Once the hot brine is added, the peppers will quickly begin to soften and settle. Use a clean spoon or canning utensil to gently tuck additional jalapeño rings into the available spaces.

3. 3

   Remove trapped air bubbles and add additional hot brine as necessary, while maintaining ½-inch headspace at the top of each jar.

Add the Lids

1. 1

   Wipe each jar rim thoroughly with a clean, damp cloth or paper towel.

2. 2

   Center the lids on the jars and apply the screw bands until fingertip-tight.

Process the Jars

1. 1

   Place the filled jars into your prepared boiling-water canner, making sure the jars are covered with at least 1 inch of water.

2. 2

   Cover the canner and bring the water to a full rolling boil.

3. 3

   Process according to the processing time required for the tested recipe you're following, your jar size, and your elevation.

Cool and Check the Seals

1. 1

   Once processing is complete, remove the jars and place them upright on a towel-covered counter or cooling rack. Allow them to cool undisturbed for 12–24 hours. Do not press down on the lids or retighten the bands while the jars are cooling.

2. 2

   Once completely cool, remove the screw bands and check each lid. A properly sealed lid should not flex up and down when pressed in the center.

3. 3

   Refrigerate any jar that has not sealed properly.

4. 4

   Label and date your sealed jars before storing them in a cool, dark, and dry pantry.