Bread And Butter Jalapenos For Canning Recipes

JALAPENOS - BREAD & BUTTER STYLE

Jalapenos - Bread & Butter Style image

These are so good on a sandwich and even on scrambled eggs. The peppers don't feel that hot using this recipe. Recipe modified from a canning booklet.

Provided by Kathy228

Categories Peppers

Time 1h

Yield 6 pints

Number Of Ingredients 8

Ingredients

4 lbs jalapeno peppers
2 lbs onions
3 cups white vinegar
2 cups sugar
2 tablespoons mustard seeds
2 teaspoons turmeric powder
2 teaspoons celery seeds
1 teaspoon ginger powder

Steps:

Thinly slice jalapenos and onions and cold pack into jars. Use rubber gloves for handling jalapenos.
Place remaining ingredients in large pan and bring to a boil.
Pour hot mixture into jars, over the peppers and onions, leaving 1/4 inch headspace. If you run short of the juice, top with boiling water.
Remove air bubbles by running a knife around the inside of the jars. Adjust caps.
Process 10-minutes in boiling water bath.
Yield: about 5-6 Pints.

Nutrition Facts : Calories 461.2, Fat 3.3, SaturatedFat 0.3, Sodium 15.2, Carbohydrate 103.2, Fiber 11.4, Sugar 84.3, Protein 6.6

BREAD & BUTTER PEPPERS

Bread & Butter Peppers image

If your pepper plants are as prolific as mine, this recipe will come in handy. The crunchy mix of sliced peppers gives a kick to salads, side dishes and sandwich toppings. -Starr Milam, Sheldon, Wisconsin

Provided by Taste of Home

Time 25m

Yield 1 quart.

Number Of Ingredients 10

Ingredients

2-1/2 cups seeded sliced banana peppers (about 7 peppers)
1 medium green pepper, julienned or 1 medium green tomato, halved and sliced
1 jalapeno pepper, seeded and sliced
1 small onion, sliced
1/4 cup canning salt
12 to 15 ice cubes
2 cups sugar
1 cup white vinegar
1 tablespoon mustard seed
1/2 teaspoon celery seed

Steps:

In a large bowl, combine the peppers, onion and salt; top with ice. Let stand 2 hours. Rinse and drain well. , In a large saucepan, combine sugar, vinegar, mustard seed and celery seed. Bring to a boil; cook and stir just until sugar is dissolved. Pour over pepper mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store an air-tight container in the refrigerator up to 3 months.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

JALAPENO BREAD & BUTTER PICKLES

Jalapeno Bread & Butter Pickles image

Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!-Karen Owen, Rising Sun, Indiana

Provided by Taste of Home

Time 1h15m

Yield 7 pints.

Number Of Ingredients 10

Ingredients

4 pounds cucumbers, sliced
5 small onions, sliced
4 jalapeno peppers, sliced and seeded
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

Steps:

In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat., Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.

BREAD AND BUTTER JALAPENOS FOR CANNING

Bread and Butter Jalapenos for Canning image

My brother asked me to make these after eating some that a friend had bought commercially prepared. I found this recipe on recipecircus and had to modify due to some problems with the recipe. Once I tried them, I did not want to share! They are spicy and sweet and taste great on sandwiches and burgers. (Prep time includes veggie soaking).

Provided by messystation

Categories For Large Groups

Time 1h40m

Yield 12 1/2 pint jars, 120 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs jalapenos
2 onions
6 cups white vinegar
4 cups sugar
4 tablespoons mustard seeds
2 teaspoons turmeric
4 teaspoons celery seeds

Steps:

Cut off tops of jalapenos and seed if you wish to have a less spicy product. If not, cut into rings.
Cut onions into strips.
Soak veggies for about an hour and cold pack into jars.
Combine remaining ingredients on stovetop and bring to boil.
Pour into jars, leaving 1/4 inch headspace and cap.
Process for 10 minutes in boiling water bath.

Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 0.9, Carbohydrate 7.6, Fiber 0.3, Sugar 7.1, Protein 0.2

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