This base recipe I use is the recipe from the USU extension. I just add 1/4 teaspoons of turmeric per pint for color and flavor. Turmeric is in most commercially bottled jalapeños.
Pro tip-- when cutting jalapeños use kitchen safe gloves that can be washed and dried. This will keep the oils from binding to your hands and you begin uncomfortable when you touch delicate skin like rubbing eyes.
1 pint jar
Jalapeno peppers (about 1 pound) or small green Chiles
1 c. vinegar (5%)
1 tsp. salt, canning salt preferred
1/4 c. water
1 /8 teaspoon Tumeric
Wash peppers, slice into bite size peices, and pack tightly into hot jar, leaving 1/2 inch head space. Combine vinegar, water, salt, and timeric; heat to boiling. Use bottling funnel to pour boiling mixture over peppers to 1/2 inch from jar top. Remove air bubbles. Wipe jar rims. Place lids and bands. Process in boiling water canner 15 minutes for 1000 - 6000 ft
Cool and make sure lid has sealed.
You can pickle your peppers whole. I usually bottle jalapeños and green chilies together. Leave them with seeds for hot and remove seeds for mild.
Enjoy!! Any questions below is the link to the USU Extensions page for canning peppers.
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