Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Pickled Jalapeño Peppers — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Pickled Jalapeño Peppers — Mrs. Wages
Ingredients
- 1 pint jalapeño peppers
- 1 cup vinegar
- 1/4 cup water
- 1 tsp Mrs. Wages® Canning & Pickling Salt
- 1 tsp Mrs. Wages® Mixed Pickling Spices
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- To start on this pickled jalapeno recipe wash peppers thoroughly and pack tightly into jar, leaving 1/2-inch headspace. Combine vinegar, water, salt, and pickling spice in medium saucepan. Bring to a boil. Carefully pour boiling hot liquid over peppers to within 1/2-inch of jar top. Adjust lid.
- Process 10 minutes in a boiling water bath.
- Processing: As published by Mrs. Wages: "Process 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.