Canned Candied Jalapenos Recipe

Instructions:

1. Start by washing the jalapenos thoroughly. Slice them into uniform rounds, discarding the stem ends.
2. In a large pot, combine the apple cider vinegar, sugar, turmeric, celery seed, and granulated garlic. Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
3. Add the sliced jalapenos to the pot, stirring to coat them in the syrup. Reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally.
4. In a small bowl, mix the cornstarch and water to make a slurry. Add the slurry to the pot, stirring constantly. Cook for an additional 5 minutes, or until the syrup has thickened slightly.
5. Using a slotted spoon, transfer the candied jalapenos to clean, sterilized half-pint jars, leaving about 1/4 inch of headspace. Ladle the hot syrup over the jalapenos, ensuring they are completely covered.
6. Wipe the jar rims clean and place the lids on the jars. Secure the lids with the screw bands, but do not overtighten.
7. Process the jars in a boiling water canner for 10 minutes, adjusting the processing time for your altitude if necessary. Remove the jars from the canner and allow them to cool completely.
8. Check the seals on the jars and store them in a cool, dark place for up to 1 year. Once opened, store the jars in the refrigerator.

Enjoy your homemade canned candied jalapenos on sandwiches, burgers, nachos, and more!