This is our tried and true pickled jalapeño recipe. Super easy for beginners, using the hot water bath method. Shelf stable for years. If you enjoy nachos, enchiladas, tacos, or burritos, you must try this recipe. #denali
So glad you got green jalopeno'a ours were yellow. I have pickled canned them in slices. Can't wait to get the new seed packet that Survivor seeds are replacing for me. With this heat and heat index we will see if our plants continue to produce.
Hey rodeo, Mom, we got some of those yellow looking jalapeños from Survival Garden seeds as well and they’re actually pretty good. I’ve added some of those to my previous Canning.
Hey Jill 😊 Yup yup That what we call JILL JALAPEÑO I have been making them already and there delicious I ‘m going to have to double my canning this year on the JILL JALAPEÑO…. And that a lot 😅 HAAA BUT WE USE THEM USE FAST .. went to quarts this year Thank again for this delicious recipe Great job jill Take care love you 💕💕 Blessing 👩🌾
I am ashamed to ask this....lol For us sissy-babies who can't stand the heat but like the flavor of jalapeno's....can you de-vein and de-seed these to can? And, yes, I am a native Texan....something must have happened along the way---can't take all that hot stuff. Very nice video Jill. Beautiful peppers. Jesus bless.