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“I gotta tell you folks, My wife is not a pepper eater but she is getting hooked on these Jalapenos. I kidd you not !”
READY IN:
360hrs 45mins
SERVES:
10
YIELD:
6 1/2 pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Sterilize canning jars per manufacturers instructions.
  2. Wash peppers and remove about half of the stem. Cut a slit in the blossom end of the peppers. Pour boiling water over peppers and allow to stand for 5 minutes. Place the 6 cups of water in a large saucepan along with other ingredients and bring to a boil. Stuff peppers in sterilized jars leaving 1/2 inch of headspace. Fill jars with brine leaving 1/2 inch of headspace. Process in a waterbath canner for 10 minutes. Leave on shelf for at least 2 weeks before using.

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