Sunday, July 22, 2012

Hawaiian Cowboy Candy


1 lb fresh sliced  jalapenos
2/3 cup cider vinegar
1 cup chunk fresh Pineapple  without juice
2 cups sugar
2 tablespoons mustard seed 


Slice jalapenos. Mix cider vinegar, sugar, and mustard seed to low boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load sterilized jars with  5 chunks of pineapple. Using a slotted spoon add jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Remove air bubbles with a rubber spatula  and refill to headspace if needed. Wipe rims with wet papertowel. Add hot lids/rings and place in water bath canner. Process at a full boil for 15 minutes. Makes 2 pints and 1 half pints

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