These canning directions concern plain jalapenos, blanched and packed in water.
Reading: how to can jalapenos boiled water
There’s a separate recipe for Pickled Jalapenos.
Quantities of jalapenos needed
Numbers are approximate guidelines.
Allow ½ kg (1 pound) raw whole jalapenos per half-litre (1 US pint) jar.
Jar size choices: quarter-litre (½ US pint) or half-litre (1 US pint)
Processing method: Pressure canning only
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: Either size jar 35 minutes
Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.
Jar SizeTime0 to 300 m (0 – 1000 feet) pressureAbove 300 m (1000 ft) pressure ¼ litre (½ US pint)35 mins10 lbs15 lb ½ litre (1 US pint)35 mins10 lbs15 lb
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
This recipe comes from both the Ball Blue Book (37th edition, 2014, page 115) and the Bernardin Guide (2013, page 104).
Their preparation directions stemming and seeding, cutting into large pieces, a brief blanching, and, adding a bit of vinegar to the canning jars.
It is unclear what purpose the vinegar serves. (The Ball / Bernardin Complete Book does not call for it. Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 391. )
Serving size: 250 g, drained (about one half of a ½ litre / US pint jar, if 500 g went into the jar.)
Per 250 g: 78 calories, 10 mg sodium
Weight Watchers PointsPlus®: 250 g = 0 points (plain jalapenos are free on Weight Watchers).
* Nutrition info provided by familycuisine.net
* PointsPlus™ calculated by familycuisine.net. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Pickle the jalapenos if you don’t want to pressure can them
You cannot water bath or steam can plain jalapenos packed in water. For water bath or steam canning, they must be pickled to be safe from nasties, and we provide such a recipe for Pickled Jalapenos.