Bite Of Minnesota: Canning Jalapenos
It really is fall, isn't it? Time to accept the change of seasons, especially after attending the last outdoor markets at both Kingfield and Mill City recently. The final sign? Daylight Saving Time. At least we still have a few warm weather days ahead, so soak up all the sunshine you can!
Right now I'm working on preserving, canning, and jelly projects in the kitchen. I missed the tomato wave but I'm not too late for the pepper wave. We have quite a few jalapenos from our home garden and I was gifted a few from my brother, so I decided to turn them into candied jalapenos. I have made these in the past and trust me, they are spicy! Remove the seeds and membrane for a milder version and don't forget to use gloves!
These candied jalapenos are best paired with goat cheese, cream cheese, or another "cooling" spread, perfect for a party appetizer. I've used it as a garnish on nachos, in quesadillas, and even used the syrup in a (very spicy) cocktail.
Interested in trying your hand at canning? Check out the recipe on Foodie with Family's blog and put your jalapenos to good use.