Candied jalapeño from Not Your Mama's Canning Book: Modern Canned Goods and What to Make with Them (page 49) by Rebecca Lindamood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to sit for two to four weeks before using.

  • averythingcooks on August 17, 2024

    I scaled this to 1/3 (ie 1 lb of jalapenos) and the yield was 3 x 125 jars of the peppers in syrup/brine and 2 x 125 ml jars of excess liquid. She gives a heads up re the likelihood of this excess and suggests canning it by itself to use in lots of ways (Mississippi pot roast is at the top of my list here). I'll update my comment in 2-4 weeks after a taste taste :)

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