Gazing lovingly at canned jalapenos

I just canned three quarts of jalapeno slices with carrots, garlic, and peppercorns. They look like jars of jewels! I'm just waiting to hear that satisfying "pop" of the top of the jars sealing the priceless contents in. Canning is something that's infinitely satisfying and I haven't done it in so long. I got my inspiration yesterday when I spotted a 2-lb. package of fresh jalapeno peppers at Sam's. A few minutes on the 'web and I had what sounded like the most delectable recipe. I wish you could see how beautiful they are! (Report on taste to come later...)

Here's the recipe, adjusted to my taste (and Bob's):

Pickled Jalapeno Pepper Slices a la Ro-Jeri (Robert and Jeri)

2 lbs. fresh jalapeno peppers, washed and sliced
4 carrots, sliced
1 tsp. liquid crab boil spice mix
8 cups cider vinegar
2 Tablespoons black peppercorns
8 bay leaves
4 Tablespoons kosher salt (or pickling salt...no iodized, ok?)
8 medium garlic cloves, peeled

Combine all ingredients except for the jalapenos in a non-reactive saucepan. Bring to a simmer and cook about 25 minutes, then remove from heat and add jalapenos. Cover and let sit for 30 minutes. Remove bay leaves.

In 3 (three) sterile 1-quart mason jars, divide the jalapenos, carrots, garlic and peppercorns. Heat the vinegar mixture back to boiling and pour over the peppers and other ingredients in jars. Fill to within about 1/4" of the top. Place flat mason jar caps on and screw on the tops of the jars, but not tightly.

Allow to cool on countertop. Hopefully, all three jars will seal with a "popping sound" and you can keep the harvest until at least Easter.

Note: Allow the jalapenos to develop flavor for about 2 weeks before opening.


Is anyone but me thinking how great a gift these would be for Christmas?