Here you go Steve
Pa-Pa’s
Almost
World Famous
Cowboy Candy
aka
Sweet-Hot Jalapeno’s
Ingredients
3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Chopped Garlic
Preparation Instructions
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.( I like the ¼ inch)
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed and granulated garlic to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 or 5 minutes. (Till peppers start to turn army green. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. I take the remaining syrup and pour through a strainer, (Just to get rid of some of the seeds) Return Syrup to pot, turn heat up under the pot with the syrup and bring to a full rolling boil.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there If you wish to can them, follow the instructions below.
Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
Allow to mellow for at least two weeks, but preferably a month before eating. If you Can !!!!
Gary
