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Cowboy Candy Recipe

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This recipe for Cowboy Candy, by , is from The Bell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Lambert

Category:
Category:

Ingredients:  
Ingredients:  
6 lbs. jalapeno peppers
4 c. apple cider vinegar
12 c. sugar
1 t. turmeric
1 t. celery seed
6 t. granulated garlic
2 t. ground cayenne pepper

Directions:
Directions:
Wearing gloves, cut off the jalapeno stems from all of the jalapeno peppers. Discard the stems.
Using a knife or food processor, slice the peppers into uniform 1/8-1/4″ rounds. Set aside.
In a large pot, bring the apple cider vinegar, sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 minutes. Using a slotted spoon, transfer the peppers into sterile canning jars, 1/4″ from the top. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil for 6 minutes.
Using a ladle, carefully pour the hot syrup into the jars over the jalapeno slices. Push a chopstick or plastic utensil along the insides of the jar to release any trapped air bubbles. Adjust the level of the syrup/peppers, if necessary, leaving 1/4″ headspace. Wipe the rims of the jars with a clean, damp towel and screw on two-piece lids finger tight.
To can, place the hot jars in a canner and cover with water by 2″. Bring the water to a full rolling boil and process for 10 minutes for half-pints or 15 minutes for pints. Transfer the jars to a cooling rack. Let them cool & seal. Give the peppers 2 weeks-a month to mellow before opening.

Number Of Servings:
Number Of Servings:
5-6 pints
Personal Notes:
Personal Notes:
There will be leftover liquid! It can also be canned to use in salads, meatloaves, or to add to the next batch of cowboy candy!

 

 

 

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