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Old 06-26-2013, 03:11 PM   #11
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I am going to have to try pickle crisp...
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Old 07-01-2013, 11:10 AM   #12
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Speaking of canning jalapeños. Sorry, totally of topic.

I used to buy the little jars of canned processed jalapeños by Polaner. But they stop making it. Unfortunately. There is a different brand on the market right now but it leaves a strange after taste. The peppers were not pickled, just ground and probably had some preserves in them. Does anybody know what I am talking about and maybe have any idea/recipe how to do it at home? This is the link for a site that has a picture of the product, not the product itself, basically just to look and see if you recognize it: http://www.shopwell.com/polaner-jalapenos-chopped-premium/pickles-relish-olives/p/7240000086
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Old 07-01-2013, 11:38 AM   #13
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The referenced chopped jalapenos are pickled since one of the ingredients is vinegar. You might also note the addition of Calcium Chloride (Pickle Crisp) as one of the ingredients.

Here is a basic home canning recipe using a Water Bath which could be experimented with slightly. The 'brine' is what needs to stay a constant.

Pickled Jalapeño Peppers (Small Batch)

Yield: 2 half-pint jars

1 cup cider vinegar
¼ cup water
1 Tbsp honey
2 tsp pickling spice
½ tsp Kosher salt
1 large clove garlic cut in half
8 large jalapeño peppers

1. Wash peppers. Wearing gloves, cut the tops off of the peppers. Slice lengthwise and remove seeds and pith. Slice thinly. Cut the garlic clove in half. Combine the remaining ingredients. Bring to a boil then remove from heat and let sit 10 minutes. Pack one slice of garlic and jalapeño peppers in hot, sterilized jars leaving ½ - inch headspace. Pour the hot pickling liquid over the peppers leaving ½ - inch headspace. Wipe the rim. Adjust the two piece lids. Process in boiling water bath canner for 10 minutes for 125 ml (half-pint) jars.


I would chop the jalapenos to the texture wanted and experiment with the dry spices to get the taste you want. You can omit the garlic.

If you don't want "pickled", any recipe of chopped jalapenos in water would have to be pressure canned. No pickle crisp or vinegar with pressure canning. Questionable how chopped jalapenos would survive pressure canning.
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Old 07-01-2013, 03:32 PM   #14
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A couple of questions. Can I change honey for sugar and can I omit the pickling spice? Also is the cider vinegar interchangeable for white?

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Old 07-01-2013, 03:44 PM   #15
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Yes, yes and yes.
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Old 07-01-2013, 04:07 PM   #16
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Quote:
Originally Posted by mcnerd View Post
Yes, yes and yes.
Thank you, gracias and danke.
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Old 07-25-2013, 08:25 AM   #17
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Yesterday I picked some jalapenos, got about 3.25 pounds out of the garden!

I pickled them in 12 cup sized jars and canned PLUS a quart sized for refrigerated pickled jalapenos. It might not be too much longer before I have a second harvest about the same size. I will be set!

Can't wait to try them.
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Old 07-25-2013, 09:29 AM   #18
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That's a lot of jalapenos!
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Old 07-25-2013, 10:00 AM   #19
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Wow! Did they turn out crunchy?
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Old 07-25-2013, 09:41 PM   #20
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Wow! Did they turn out crunchy?
Haven't opened them yet. The fridge ones will be fine but they take a week or so to get there.
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