I really don’t can very much. But, when my friend Sarah comes to visit, we break out the glass jars and can these supremely delicious jalapenos. I really love them. So do the kids.
What you need:
4 pounds jalapeno peppers
2-4 pounds of onions (I like LOTS)
2 cups of sugar
3 cups of vinegar
2 T. mustard seed
2 t. tumeric
2 t. celery seed
1 t. ginger
Slice peppers and onions.
PACK and SQUISH as many as you can into jars
Boil lids and rims in water until needed.
Boil sugar, vinegar, mustard seed, tumeric, celery seed and ginger in a big ol’ pot.
Pour hot liquid into jars, leave a little space at the top. (1/8 – 1/4 inch)
Take pinchers and put hot lids and then hot rims on jars. Place them boiling hot water bath. Leave jars in there for about 10 minutes. (sometimes longer)
Pull them out and let them cool…press the lids to see if they are firm, if they pop up and down then they are not sealed and you can attempt to hot-water bathe them again.
Now wait about 6 weeks and EAT.
*I double this recipe and make about a dozen jars.
the sometimes 8 irons 
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