How to Preserve Jalapeños

1. Drying:

a) Wash and dry the jalapeños thoroughly.

b) Slice them into thin rounds or desired shapes.

c) Spread the slices on a baking sheet lined with parchment paper.

d) Bake at the lowest oven setting (usually around 150°F or 65°C) for several hours, flipping occasionally, until completely dry.

e) Store the dried jalapeños in an airtight container in a cool, dark place for up to 6 months.

2. Pickling:

a) Wash and dry the jalapeños.

b) Prepare a pickling liquid by combining equal parts vinegar and water in a saucepan.

c) Add your preferred seasonings, such as garlic, salt, sugar, peppercorns, and any spices you like.

d) Bring the mixture to a boil, then reduce heat and let simmer for 5 minutes.

e) Pack the jalapeños tightly into sterilized jars.

f) Pour hot pickling liquid over the jalapeños, leaving about 1/2 inch of headspace.

g) Seal the jars tightly and process in a boiling water bath for 10-15 minutes, depending on jar size.

h) Let cool completely before storing the pickled jalapeños in a cool and dark place for up to 1 year.

3. Freezing:

a) Wash and dry the jalapeños.

b) Remove the stems and seeds if you prefer mildness.

c) Slice the jalapeños or leave them whole.

d) Arrange the jalapeños on a baking sheet lined with parchment paper and freeze for several hours, or until solid.

e) Transfer the frozen jalapeños to freezer-safe bags, removing any excess air, and seal them tightly.

f) Store the frozen jalapeños in the freezer for up to 10-12 months.

4. Canning:

a) Wash and dry the jalapeños and remove stems and seeds if desired.

b) Pack them tightly into sterilized jars.

c) Prepare canning liquid by mixing water, vinegar, salt, and any desired seasonings like sugar or spices.

d) Bring the canning liquid to a boil and pour over the jalapeños, leaving headspace as per canning guidelines.

e) Process the sealed jars in a boiling water bath or pressure canner following recommended processing times.

f) After processing, let the jars cool completely and store them in a cool, dark place for long-term preservation.

Remember to always practice proper hygiene and follow specific guidelines for safe home canning to ensure the preservation and safety of your preserved jalapeños.