Canning Jalapeno Chile

posted by Sue Freeman 09-02-98 8:18 AM

Enlatar Jalapeņos (Canning Jalapeņo Chile)
Yield: 6 pints Processing Time: 15 minutes
Temperature: High

Jalapeņo Chile*
1 1/2 cups olive oil
6 cups vinegar
6 teaspoons salt
1 1/2 cups water
6 teaspoons pickling spices

Wash peppers. Pack tightly into sterilized, pint canning jars.

Combine all remaining ingredients in a large saucepan and bring mixture to boiling at high heat. Pour hot mixture over peppers in each jar to within 1 inch of top of jar. Seal jars according to manufacturer's directions.

Process jars in a Boiling Water Bath for fifteen minutes. Test seal when cooled.

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