Last year we had 2 little bushes and I laid up about 12 jelly jars of pickled jalapenos. This does not count the refrigerator ones I did in the quart jar.
We have a couple extra bushes this year (like 12 more than last year
) and while it isn't time I am already thinking about canning. The biggest problem I have is the time it took to process. Being a tad paranoid about the possibility of killing myself I used the pint jar timing, but this, I believe, caused the peppers to be over processed. They aren't as crisp as one would like.
Is there an accepted timing for jelly jars (4 oz) for pressure canning pickled jalapenos? I used the brine and recipe from the book downstairs (I think it was Ball, might have been some one else's).
I used jelly jars as this kinda makes a single serving size so one can open, eat and not have to worry about it getting lost in the fridge.