Yep I said it Cowboy Candy. I usually am not a trend follower but this seems to be a rising trend on the Canning group on Facebook. A fellow blogger/ facebook friend posted about this stuff in her blog HERE I deviated away from her recipe a bit to make it fit my available supplies. Here is my recipe:
3 lbs Jalapeno Peppers, sliced (seeds are your choice)
1 medium Red Onion, diced
1 red Bell pepper, diced (for color)
2 Cups Apple Cider Vinegar
5 Cups Sugar
1/2 tsp mustard seed
3 Tsp garlic powder
2-3 pinches Chili Powder
Mix everything except peppers and onion in LARGE stockpot. Bring to a boil, reduce and simmer 5 minutes. Add peppers and onion, stir well, simmer for 5 minutes. Using a slotted spoon pack jars with peppers. Be sure to pack jars tight. Return vinegar mixture to the stove and bring to a rolling boil. Boil for 5 minutes. Ladle syrup over peppers, adjust 2 piece lids, and can in Hot Water Bath canner. Process half pints for 10 minutes and pints for 15 minutes.
I had 5 half pints and 2 pints when I made this recipe.
3 lbs Jalapeno Peppers, sliced (seeds are your choice)
1 medium Red Onion, diced
1 red Bell pepper, diced (for color)
2 Cups Apple Cider Vinegar
5 Cups Sugar
1/2 tsp mustard seed
3 Tsp garlic powder
2-3 pinches Chili Powder
Mix everything except peppers and onion in LARGE stockpot. Bring to a boil, reduce and simmer 5 minutes. Add peppers and onion, stir well, simmer for 5 minutes. Using a slotted spoon pack jars with peppers. Be sure to pack jars tight. Return vinegar mixture to the stove and bring to a rolling boil. Boil for 5 minutes. Ladle syrup over peppers, adjust 2 piece lids, and can in Hot Water Bath canner. Process half pints for 10 minutes and pints for 15 minutes.
I had 5 half pints and 2 pints when I made this recipe.
1 comment:
It looks really pretty.
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