Doesn’t look too fancy, right?
There are recipes all over the internet for something called “Cowboy Candy”. This recipe is pretty much the same thing – it’s just that I’m a lady, I’m the one who makes these, and I love these sweet and spicy jalapenos.
So, y’know, that makes them Cowgirl Candy in my books.
Cowgirl Candy is delicious in nachos, on burgers, on their own, with cream cheese on a cracker, on their own, in soups or casseroles, on their own.. you can find plenty of uses for them if you like spicy sweet foods. It is not actually candy. This will not fool your kids.
This recipe makes approximately 7 (250mL) jars of candy, depending how tightly you pack ’em, and will also leave you with approximately one jar of delicious jalapeno syrup to add to mashed potatoes, swirl into your quinoa bake, or to use as a marinade for meat. As you can see (sorta’) in the photo, I don’t pack them very tightly – I like each jar to have a bit of extra syrup in there – but that means the peppers will float a bit.
3 pounds jalapeno peppers, washed
2 cups cider vinegar
6 cups granulated sugar
½ teaspoons turmeric
½ teaspoons celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper
- I highly recommend that you wear gloves while working with any hot peppers – but I can’t force you to be sensible.
- Slice off the stems and tips from all of the peppers. Toss these into your compost bucket.
- Slice the peppers into uniform 1/4 inch rounds. I like to use my mandoline because I enjoy taking my life into my own hands around sharp blades. Also, it makes the slices very neat and tidy. But you can totally do this with a knife. Set the pepper slices aside.
- In a large pot, combine the cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne pepper. Over medium-high heat, bring this mixture to a boil while stirring.
- Reduce the heat and simmer for 5 minutes.
- Add the pepper slices and simmer for exactly 4 minutes. For real. Time it. You don’t want them to get mushy and they’re going to get softer later when you process them.
- Use a slotted spoon and transfer the peppers into clean jars. Fill to about 1/4 inch line and pack them as tightly as you want them to be.
- Turn heat up in the pot and bring the syrup to a full rolling boil. Boil hard for 6 minutes. Time it. For real!
- Spoon or pour or ladle the boiling syrup into the jars – covering the pepper slices. Fill each jar to the 1/4 inch line.
- If you want to keep a jar or two of syrup, fill those up too!
- Wipe the rims of the jars with a damp paper towel – get all the goopy sticky seeds and whatnot off.
- Put on your lids and bands. Process for the usual 10-15 minutes (depending on your altitude)
- Set aside to cool overnight and look for the happy ping’ed lids that mean everything has sealed up properly. If they haven’t sealed, put the jars in the fridge and eat ’em soon (I recommend nachos.)
I wanted to continue to involve my 13 year old son in the process of canning things, so we decided to make BBQ sauce together. The process didn’t involve much chopping or dicing (though he was unimpressed with the onions stinging his eyes and the amount of time that it takes to press the garlic) and it came together fairly quickly. It was messy, however, and involved a lot of measuring.
We used this recipe and doubled it (for a total of 15 pints). We then pressure canned it (so we could stack, as noted in the photo above).
One jar leaked (ew) and two didn’t seal properly (so they’re in the fridge) but the taste is pretty darned good!
I recruited my 13 year old son to help make some pressure canner sloppy joe sauce – and he pretty much did the whole thing himself with me giving him the tips and tricks as we went along. It’s his first time canning anything – I couldn’t be prouder.
Here’s the recipe:
Sloppy Joe Sauce
Makes 6 pints.
4 lbs ground beef
2 c. chopped onion
6 tsp. Worcestershire
3 cups ketchup (make sure there are no thickeners!)
1/2 c. water
4 T. brown sugar
4 T. apple cider vinegar
4 tsp. mustard
- Prepare 6 pints, lids, and rings.
- In a large stainless steel pot, cook beef and onion over medium heat.
- While cooking the meat, mix all of the other ingredients in a large bowl, whisking to make sure it’s well blended.
- Drain the meat and onion mixture very well, removing as much fat as possible.
- Add all of the ingredients together in the large pot and bring to a boil, stirring often.
- Continue to cook at a lower heat for 20 minutes. Remove from heat.
- Fill jars to 1 inch head space. Clean rims and apply lids and rings.
- Process pints at 11 pounds for 75 minutes.
To serve, open the jar and scoop into a pan. Heat it up and put it on bread, toast, buns, or whatever you normally use for your Sloppy Joes! (2 pints makes approximately 9 sandwiches.)
Lots of garlic and hot pepper flakes!
I love to make homemade spring rolls (whether plain or deep fried) and this is the perfect sauce to dip them in! Just the right amount of heat, just the right amount of sweet.
Here’s the recipe:
Thai Hot & Sweet Dipping Sauce
Makes 8 half pints
1/2 cup finely chopped garlic
1 T. salt
6 cups cider vinegar
6 cups sugar
1/2 cup hot pepper flakes
- Combine the chopped garlic and salt in a bowl and set aside.
- In a stainless steel saucepan, bring the vinegar to a boil. After the vinegar comes to a boil add the sugar and stir until dissolved.
- Turn down the heat and simmer for five minutes. Remove the vinegar from heat and stir in both the garlic mixture and the pepper flakes, stir to combine.
- Stirring frequently, ladle sauce into jars, leaving about 1/2 inch head space. Remove air bubbles and add more liquid if needed.
- Wipe rims with clean cloth. Place lids and rings.
- Process for 15 minutes.
Hot and sweet!
You can put this jelly on toast, on panini, on crackers-with-cheese, or you can eat it on a spoon. Sweet but with a major kick from the hot, hot habanero peppers!
Here’s the recipe:
Hot Pepper Jelly
Makes 7 half pints.
2 1/2 cups finely chopped red habanero peppers
1 small sweet bell pepper finely chopped
1 1/2 cup white vinegar (5% acidity)
6 cups sugar
1/2 teaspoon butter (this reduces foam)
6 oz liquid pectin
- Coarsely chop peppers with seeds and place in blender with vinegar, sugar and pulse to mix well.
- Transfer to pot, add butter and bring to a rolling boil for 1 minute. Cook for 5 minutes at a steady boil.
- Quickly add pectin and stir. Allow mixture to return to a boil and cook for 3 more minutes stirring a few times.
- Remove from heat and skim off any foam.
- Put into half pint jars and seal in water bath for 10 minutes.