ハラペーニョを簡単に缶詰にする方法！

ハラペーニョを簡単に缶詰にする方法！

Hey everyone, it’s Chris and welcome back to the race. Today we’re pickling jalapenos. Join us on everybody. [Music] Hey everyone, welcome back to the channel. Thanks for watching, like and subscribe and all that good stuff. And a big thanks to our junior, mid, and especially our OG Maplers who continue to help take our community to the next level. Now, let’s get into how we pickle these jalapenos. All right, for this kind of stuff, I turn it right on over. Mrs. Sweet Maple Ridge. Okay, so it is the end of August here at Sweet Maple Ridge, and that means that our pepper plants are really booming, especially our jalapeno plants. So, it’s time for us to do something about all of these jalapenos. And we are going to pickle them and can them. Uh, now for this recipe, we are going to be using a ball canning recipe, Mr. or sweet maple ridge. We’ll put it here in the video. Um, you can make jalapenos all sorts of ways. You can do cowboy candy or candied jalapenos. We’re just going to do a regular plain old pickled jalapeno. If you look at the recipe that we’re following here, you’ll see that it includes onions and carrots. We’re not going to do that. We’re only going to include the as God intended. As God intended. And we are also we are only going to have the jalapenos, uh, the garlic, and then everything else to make the brine. Now, you’ll also notice the recipe is for six pints. I do not have six pints worth of jalapenos here. I’m thinking we have about four half pints or two pints worth. So, what’s really important, how many Wait, what? How many pint? Four pint. Four half pints. I believe we have enough for four half pints. Four half. Sorry. All right. That’s I’m a little slow on the update. Sorry. That’s how much we’re going to do. All right. What is important, no matter if you’re going to follow any sort of recipe, just make sure that you have enough acidity in your brine such that your canning product is not going to develop bachelism. Nobody likes bot. Got serious quick. Well, when you’re canning, you’re always avoiding. All the videos I do are on just like dumb stuff. And here you are talking about bachulism. All right, continue. When you’re making your brine, make sure that you have 50% acidity or white vinegar, 50% water. Do not have more water than that. And that should be true in any recipe that you follow. Make sure it is a good canning recipe. Don’t just find some random website on the internet. Anywh who, so what we have here, we have our white vinegar, we have our canning salt. You can use regular salt, table salt, but if it has iodine in it, you are going to come up with a cloudy brine. This is only a couple dollars and it’s a 4B box. It’ll I’ve had this for like three years now. Um, and if you make like a pickle recipe and it comes out with cloudy brine, I heard some old wives tail like you get bad luck for 5 years or something like that. That’s not true, but people you don’t want that. People are going to assume there’s you don’t want that. All right. Um, we also are going to use pickle crisp. Don’t have to use this. It is completely optional. It helps your jalapenos or if you’re making pickles, keeps everything crispy. We are going to use it. Again, totally optional. We also have some garlic here from our garden. You’ll see that the recipe calls for one clove per pint. We’re doing half pints. So, these actually are really big cloves. This is one clove of garlic. And then we have a little bit of sugar. Like, we are using white sugar. You could use I think we should use maple sugar. You could use maple sugar. How come we’re not using maple sugar? Because it is going to make your brine brown. And we learned that from the pickles that we made last year. Yeah, I guess that’s offputting. So, I don’t know. So, we’re going to go ahead and make up our brine. And I’m going to cut our jalapenos up. I’m going to cut them into rings. You could slice them long ways. You can dice them. Whatever strikes your fancy. I’m going to do rings. And I’m going to leave the seeds in because I like them spicy. And we’re going to add a little bit of sugar to offset some of that spiciness. Slice them up. Slice them up. Let’s get to it. Okay. Um, also, here’s an impromptu thing on uh impromptu review on this mandolin, which Yeah, I know. I have this thing that I could be using. It doesn’t matter. This thing is horrible. I think I got it off of Amazon. Don’t buy it. What What is this thing? Prep Solutions. Yeah, it’s I’m 99% sure I got it off of Amazon. And I wouldn’t if I were you. All right. So, you are going to You’re not going to use it? No, I’m going to use a knife. [Music] [Music] Okay, so here we have our pint jars. I just had them in our in our water bath here going um just while I’ve been getting everything ready. So, I’m going to pull these out so we can pack the jars. I also have our brine here that’s about to come to a boil, but you’re going to pack the jars before you add the brine. [Music] It goes without saying, but be careful during this step if you have like a cold breeze come through there. These jars are really hot and I don’t think they’re going to burst, but they will crack and they will make a heck of a mess, I think. Yes. So, you always really want to be careful when you can. But, as long as you follow these basic steps, it’s going to be just fine. Canning is not scary. Go ahead. Okay. So, we have our can our jars that have been simmering. I’ve also washed our lids and our rings. Um, so next we’re just going to pack the jar. So, I’m putting again that um this is a quarter of a clove, but like a half a clove of garlic. And I’ve just you can see I’ve smashed it a little bit. I haven’t diced it or anything, but I did smash it with a knife. So, now we’re just going to take our sliced up jalapenos and we’re going to pack these in. Sorry guys, if you hear me chewing, I’m just eating an ice cream cone while this is occurring. Don’t mind me. That’s how he’s most helpful. Okay. Hey. Yeah. If I’m not making gardening videos or like some tobacco thing, be a video about a gate or I think, you know, I got to do my thing. I think we might have been dead on with the estimate for how many jars we were going to need. You do want to pack these in here. I’m kind of I’m just messily I don’t think that’s a word. Um, but I’m just kind of loosely packing things in right now. Man, this is going to be very close. But you’re going to see here in a second that I’m going to kind of beat these jars down to try to make sure that everything settles. [Music] Okay. So, I have all of the jalapenos loosely put in here, but I am going to just kind of beat down to get these to settle. And I’m going to do that with all the jars. It’s like you’re just tapping it in. I’m just tapping it in. And in fact, I wish give them a little tappy. If I had more jalapenos, I would add them. Tap tap tapper. But I don’t. Tap tap taper. Okay. Ideally, you would like more in there so you could really pack them in, but that was the extent of our jalapenos. So, this is good. So, I’m going to go grab the brine. Um, and we’re gonna pour that in. But before that, we’re gonna add a little bit of pickle crisp to each one of these. Stop looking at me. I I I couldn’t resist. All right. A little word of advice. Do not eat the pickle crisp. If you’re new to the channel, please subscribe. We really appreciate it. Yeah. Don’t eat pickle. It’s super bitter. It’s not really made to be eaten like in its pure form. So, don’t do like I did. You really These are half pints. So, the recipe I think calls for like an eighth of a teaspoon of pickle crisp. I’m doing maybe a half, maybe not even. It’s just a little bit. And that’s cuz I’ll be honest, I don’t like my jalapenos super crunchy. I just don’t like them where they’re so um And I’m sorry, that’s a teaspoon. That’s a teaspoon there. This is an eighth of a teaspoon. Oh man, that is an eighth of a teaspoon and you had that filled up 1/8 of an eighth of an eighth of a teaspoon. A little bit goes a long way with this, especially if you don’t want whatever you’re canning to be super crispy. I just don’t want these to get mushy. Okay, so it’s time to add the brine. If you have a lot, you might want to ladle this. I just have a little bit because again, we’re not canning a lot. So, I’m going to pour it. As a reminder, this brine is uh 50% water, 50% white vinegar. I added about a half of a tablespoon of sugar cuz again, I was halfing the recipe that we talked about earlier. Um, and then I added about a tablespoon of pickling salt. And we’re going to find out if I estimated well enough. You want about um an eighth of an inch of head space. But you’re going to see in a second, we’re just going to beat these down or tap them again to make sure that we have all the air bubbles out. But I’m just eyeballing this right now. [Music] And once again, we did a pretty good job at estimating our brine. Wow. Very nice. Okay. Um I think I said an eighth of an inch of head space. It should be a half an inch of head space. Um but what you want to do is you just can tap these and you’ll start to see they are you know they’re hot so be careful. But um you’ll start to see bubbles, air bubbles coming up. There also are um there are tools like this that you can use. get that in there that you can kind of poke around in here. You could use a butter knife. Um, but the idea is that we just want to help to bring any air bubbles to the surface. This tool is neat because you can actually use this to measure your head space. Uh, I just got this off of Amazon. It also has a little handy dandy very zoomed in a magnet that you can use to pick up your lids and stick them onto your jars. Why couldn’t you just pick your lids up like with your fanges? You can, but you really should be careful because um you should have washed them. And I don’t know if I mentioned that or not, but you do need um to just wash your lids and rings with hot soapy water. I think back in the day they used to say that you should boil them like when you’re doing your jars, but I believe that um Ball who makes them has come out and said that that is not necessary. All right. All right. So, once we’ve gotten all the air bubbles out, the next thing you want to do, and this is really important, just take a a wet rag or I just have a wet paper towel here, and just wipe the edges. And this is going to make sure that like this, you won’t get a proper seal if you have seeds or liquid or other funk on the rims of your jars. Point me down. Okay. So, next we’re just going to take our washed lid. When you tighten the your lids, your rings, just hand tighten them. Don’t cinch down on them. You need air to be able to escape as they’re processing. Okay. So, what I’m going to do is now I’m going to move these to our water bath. They a pint should process for about 10 minutes. So, I’m going to process these for about 5 minutes. If you are at a high altitude, you should look up um what the processing time is because it can vary by altitude. [Music] Boy, might have some water. Here’s another pro tip. Um, put your lid back on your water caner uh to keep all the water from evaporating while you are process or while while you’re uh getting while you’re filming a sweet map video. Yes. While you’re packing your jars. Yeah. So, I’m going to have to add a little bit of water. You really want about at least an inch of water covering the tops of your jars. And there’s not quite that much there. So, I’ve added a little bit more water here. And you can actually see cuz the I unfortunately I reduced the boil and added water. You can see the little air bubbles that are popping out from underneath of this jar. And that’s going to make sure that we get a good seal. Um, so stick your lid back on. Again, I’m processing for 5 minutes. If you’re doing pints or quarts, you’re going to need longer than that. And then depending upon what altitude you’re at, you might need even longer. Cover it up. Okay, so I let these boil for about fiveish minutes and then I turned off my burner, removed the lid, let them sit for another five minutes, 5 minutes or so. So now we’re going to go ahead and pull them out. Like we mentioned earlier, if you do have your air conditioning running and you have like an an AC vent above your stove, go ahead and cut that off. Or if you got a cool breeze blowing in through a window, just close your window. You just don’t want any really cold air coming across your hot jars. Um, another tip, make sure that you have a towel ready to sit your jars on. Um, don’t just sit them on your counter. Again, if your counter is kind of cold, you know, you can have a jar explode that way. So, we’re just going to very carefully pull these out and set them here on our towel. [Music] [Music] I think I really didn’t have enough jalapenos in it. Um, the other thing that I like to do too Yeah. See, again, if they would have been packed better, we wouldn’t have had all of that gap. But that’s all right. Yeah. The other thing that I like to do, too, is I’ll just take another towel and just throw them over the top. And Oh, man. If you if you heard that, that was the sound of one of these jars ceiling just sucking in. Every jar is going to do that. Um, I like to put the towel over them just in case a jar were to crack if you know there’s a temperature issue. This just makes sure that any, you know, explosions, nothing’s going to explode. This really doesn’t even explode. It the jar just fails by it just hairline cracks and that’s all it does. It it doesn’t explode. I guess it could, but it but it doesn’t. You just have to be really careful. Don’t be scared to do this. Anybody can do it. But I’m going to check them in the morning and make sure that all of them are sealed. if they’re not sealed. And you’ll know if they’re if they’re that noise. Well, now I just pushed it down, so it’s going to seal. You really don’t want to do that. If it still flexes, that’s how you’re going to know that your jar is not sealed. But these should all suck in. I’m not worried about it. But I will check on them again in the morning. Um, and then we’ll put these away in the cupboard cuz we’re good to go. And now we will have jalapenos all throughout the winter and into next spring. So anyway guys, that’s it. That’s the video. If you want to be an OG mapler like these amazing folks listed here and continue learning how to rely less and create more from high at top the Alagany Plateau, please like and subscribe. [Music] Guys, we’ll see you next time out on the ridge. Real quick, guys, we just launched the SMR General Provisions Company, our official store for all things Sweet Maple Ridge. Every shirt’s designed by me right here at The Ridge, and they’re built around the real life work and chaos we show here on the ridge. Each shirt represents a division of Ridge life. We got the maple division for our sap haulers and our syrup boilers. We got the vice division for tobacco growers and plug makers. Of course, we got the lower camp division. For those folks that are here for the fun and foolishness that we have down at our favorite place to unwind from our YouTube channel homepage, click the store tab or you can click the link in the description here. I’ll show you how to do it. 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JOIN US! In this video, Mrs. Sweet Maple Ridge shows you just how easy it is to can jalapeños at home—from fresh out of the garden to perfectly preserved in a jar in just minutes!

This recipe is simple, beginner-friendly, and requires absolutely no special skills. We’ll cover everything:

Cutting and prepping your jalapeños 🌶️
Making a quick and flavorful brine
Packing and jarring step-by-step
Tips for keeping your jars safe and bacteria-free

Whether you’re a seasoned canner or brand new to food preservation, this is a delicious and easy way to keep jalapeños on hand all year long.

Here’s the recipe we use, from Ball’s website!
3 1/2 lb. (1.6 kg) jalapeño peppers, seeded and quartered
1 cup (250 mL) thinly sliced white onion (we didn’t use)
2 large carrots, thinly sliced (we didn’t use)
2 1/2 cups (625 mL) white vinegar (5% acidity)
2 1/2 cups (625 mL) water
2 Tbsp. (30 mL) salt for pickling & preserving
1 Tbsp. (15 mL) sugar
6 garlic cloves, crushed
Ball® Pickle Crisp (optional)

Watch the video and follow along to see how easy this really is!

#canning #garden #jalapeño #appalachia #homesteading #homestead #homesteadingskills #appalachianhomestead #appalachianlife #sustainableliving #selfreliance #selfsufficient #fall

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