Easy Canned Jalapenos

Wash and sanitize jars and lids. Set another large pot full of water on to boil (for blanching the jalapenos).

In a large sauce pan heat vinegar, water, pickling salt and sugar to a boil. Keep hot until ready to can.

Wash whole jalapenos. Wearing protective gloves, cut up jalapenos how you’d like them (in rings, in half, leave whole with stems cut off, whatever you prefer). Leave seeds in the jalapenos. Blanch prepared jalapenos in boiling water for 10 minutes.

Use a slotted spoon and a funnel and fill jars with jalapenos leaving an inch headspace at the top. Then fill the jars with the prepared vinegar/water solution leaving the inch headspace. Wipe the top of jars clean with a damp paper towel and top with lids and hand tighten rings.

Place the jars in a pressure cooker with 2-3 inches of water. Close the lid and place the 10 pound weight on top. Turn heat up to high and once the weight starts to shake, process the jars for 10 minutes. Remove from heat and let sit in pressure cooker for a couple of hours.Then, remove from cooker and let cool 24 hours on a towel on the counter.