Candied Jalapenos AKA Cowboy Candy RECIPE (Water Bath Canned or Refrigerated)

Sweet with spice, and everything nice. This condiment has it all. It is one of the most high-in-demand canned goods that I make (the other being pickled jalapeno slices). You can pop the candied jalapenos right into the refrigerator if you intend to gobble them up quickly, or water bath can them for shelf stability – I provide directions for both options below. I do not include this recipe in either of my cookbooks (Can It & Ferment It or WECK Small-Batch Preserving), so I’m sharing my version here.

I first made this recipe about 6 years ago and of course I cannot find the recipe I used anywhere. I have scanned all my preserving cookbooks and looked all over the internet, and the closest recipe I found to the original I made is written by Rebecca Lindamood. I tweaked her recipe quite a bit, so I am sharing the recipe with my adjustments incorporated. Enjoy!

Candied Jalapenos AKA Cowboy Candy

Yield: about 6-7 jelly jars (8 oz jars)

Ingredients:

16 cups sliced jalapenos (about 3 pounds whole jalapenos)

Syrup:

1.5 cups apple cider vinegar (organic)

4 cups organic or non-GMO sugar

1/2 tsp. ground turmeric powder

1/2 tsp. celery seed

1 tbsp. granulated garlic powder

Directions:

Wash jalapenos, remove stems (discard). Slice jalapeno peppers 1/4-1/8″ thick, and collect them in a large bowl. In a nonreactive pot, bring the syrup ingredients together and bring to a boil. Reduce heat to simmer and stir until all of the sugar has dissolved. Carefully add all jalapeno slices to the syrup, stir together, and turn heat back up to a boil. Boil for a minimum of 5 minutes. I prefer to “over-cook” my jalapenos until they begin to shrivel (this can take 15+ minutes). Determine length of cook time based upon your personal preference. I like the jalapenos shriveled a bit because I prefer the texture that way.

IF YOU HAVE EXPERIENCE WITH WATER BATH CANNING, FOLLOW THESE DIRECTIONS: Ladle the hot syrup and pepper slices into warm, prepared canning jars, leaving 1/4″ head space. I find it easiest to attempt to scoop mostly jalapeno slices into the jars (a slotted spoon can be useful here), and then go back and top off syrup where needed (that way you avoid a jar of syrup with few slices). Use a stainless steel butter knife or other clean tool to remove any air bubbles trapped within the peppers and the side of the jar. As the syrup settles, you may need to add in more syrup.

Wipe the rims of the jars with a dampened, clean, lint-free cloth or paper towel and again with a dry towel. Place the lid with sealing compound side down, in place over the rim of each jar and carefully twist the canning ring on the jar until it’s just-snug on the jar. Process in the boiling water bath for 10 minutes (15 minutes if using pint jars instead). Carefully remove the jars from the water bath with the canning tongs and place jars on a towel-lined surface for 12 hours without touching.

Store in the refrigerator after breaking the seal.

**If you do not have experience with canning, I fully explain the method in Can It & Ferment It. Or, you can skip the hot water bath canning step and fill jars with the jalapenos and syrup, cover with lid and ring and allow the jars to cool on a towel-lined surface. Once cooled, store in the refrigerator and eat within 2 months.

I serve this condiment with crackers and goat cheese. Though, these jalapenos are a good addition to just about anything you can dream up. 🙂

Feel free to message me with any questions.

 

 

 

Can It & Ferment It – Release and Book Launch Party

Although Can It & Ferment It released on July 18th, 2017, the pre-ordered books did not ship out until just a week ago due to the book selling out at release (WHAT?! That’s awesome!). The book is on the third print, and now (FINALLY) almost everyone that pre-ordered has the book in their hands. I cannot tell you how much fun it is to see the posts on social media that fellow Instagrammers and Facebookers are posting. Here are a few:

If you post pics of my book or recipes you’ve made from the book, please tag me (@minnesotafromscratch) and/or use the hashtag #CanItandFermentIt so I can easily find your picture.

Last Saturday I had a Book Release Party at GYST Fermentation Bar in Minneapolis. Here are some pics from the event!

I even got to meet one of my Instagram friends in person, how cool is that?!

I had a lot of great prizes to giveaway at the party including prizes from Le Parfait Wordwide – gorgeous jars sent all the way from France, GYST, Lakewinds Food Co-opFermentation Creation, as well as Stone Creek Trading and NWFerments!

The owner of Stone Creek Trading drove up from Chicago to celebrate with me too, and she generously gave away the awesome fermentation crock shown in the background of the pic of me and my Instagram buddy a few pics above (they are giving away another on Instagram in the next week or two, so be sure to follow my account!)

It was a fantastic event and I’ll post future book signings and demos that I will be scheduling in the next few weeks.

In other news since the release of Can It & Ferment It, New Jersey Monthly Magazine published an article about my book. Check it out here.

Also, REMINISCE Magazine featured Can It & Ferment It in their SPOTLIGHT in their August/September issue!

THANK YOU for all of the support! If you like my cookbook, please take a moment to leave a review on whichever website you purchased it from. 🙂 If you purchase the book directly from me, while supplies last, I will send a Can It & Ferment It bookmark, magnet AND sign your copy!

 

 

All professional photos of the event were by Joe Croissant of Photojo’s Photography, joecroissant@gmail.com, 612-986-3528

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