Thanks! I been wanting to try them without boiling the peppers in the syrup in an effort to keep them firm and perhaps a little crunchy. Your's is the first recipe that I have seen it done this way so I am definitely going to try them!!
I have three nice jalapeno plants that I have been making jalapeno poppers with throughout the summer, but my next batch will be these candied jalapenos! Thanks for another great recipe!
They are awesome. We use them on sandwiches, tacos, salads and anything else. Also a great add to some smoked salmon cheese dip and crackers. Let us know how you like them. Thanks for the comment and have a blessed week.
@@OutdoorsandCountryLiving I will let you know how they come out for sure. I will have to make a homemade jalapeno popper video to share with you to return the favor! THANKS!
FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
@@janie2shoes537 they cross pollinated apparently. When planting peppers, separating hot peppers from sweet peppers is necessary. We plant our hot peppers in one garden and sweet peppers in a different one for this reason.
Hi there, thank you so much for sharing. I am new to canning, i live in South Africa. If possible can you please advise on the large pot, what's it called? Also which is best pressure canner between presto and the all American, looking into buying something that will last long?
The large stainless pot with a glass lid in this video is a water bath canner (used for canning acidic foods). We have All American Pressure Canners and would highly recommend them. Very high quality and will last many years/generations. We have models #921 and 930 All American Pressure Canners. We've not ever used a Presto brand, but those who have say they do the job too. It's all about how much you have to invest in one. .
@@OutdoorsandCountryLivingI'm 65. And I'm still using the same and only pressure canner I've ever owned. I've had it for probably 35 years and it's my Mother's! The same one she used when I was home! It's a Mirro. I've bought rebuild kits twice that replaces the rubber parts and it's still kicking!
@@ninahennebry8961 see recipe listed in the video description. Click “more” for the details. The amount depends on how many peppers you use and the size of jar you want them in.
@@OutdoorsandCountryLiving I like a lot of the stuff I see on your channel. But I see it's been six months since you did a new one. Sure hope you aren't done!
@@bradlane3662 thank you . We have just been extremely busy and haven’t had time to compile videos. We will be back at it soon. We still have a lot to share. 🙂 Thank you for the comment and for watching. If you have any questions please let us know. Blessings to you and yours.
No, we typically don’t “debubble” our canned goods when preparing unless it is a very tightly packed item (slaw, pickled salads, sliced apples, and tomatoes). That’s typically all we “debubble”. We’ve been home canning for 26 years now and have a very high success rate (not bragging, just saying). Thanks for watching!
Hey there! As found in the video description: Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. We appreciate you watching and asking! Enjoy the weekend.
Sure! Use 3/4 C. Honey for every 1 C. Sugar. Honey is more acidic than sugar, so it’s perfect for water bath canning. Just know that the canning process will eradicate any beneficial health properties of raw honey other than the taste. We’re beekeepers of more than 50 colonies (and growing), so pure raw honey is our specialty. We would highly recommend using local pure raw honey versus honey from the grocery store which contains more high fructose corn syrup than honey. We appreciate you asking! Blessings to you and your family.
Thank you for your concern. I’m still alive! Been doing it for years. I am a seasoned homesteader who grows my own food every year, a registered nurse, and not an idiot. Take needed precautions for your own safety.
