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Enlatar Jalapeņos
Canning Jalapeņo Chile

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

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

2. Combine all remaining 
ingredients 
in a large saucepan 
and bring mixture 
to boiling at high heat.

3. Pour hot mixture 
over peppers in each jar to 
within 1 inch of top of jar. 
Seal jars according to 
manufacturer's directions.

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

Chile will vary in size. 
For this reason, 
there is no accurate 
way of judging 
how many it may take 
to obtain a given amount.

Boiling Water Bath

A Boiling Water Bath 
is the cooking of 
food in jars for a 
set period of time. 
The boiling water bath 
seals the lids of 
the jars to prevent 
bacterial entry, 
and the heating of the jars 
destroys the bacteria, 
enzymes, molds and 
yeast in the food 
inside the jars.
The jars are immersed 
in a large container 
filled with boiling water.
The water must cover the tops 
of the jars by 
2 inches 
throughout the boiling time.

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