Tuesday, August 30, 2016

City Girl's Canning Cookbook- Cowboy Candy

This is a post from City Girl Country Life, centering around the ever popular Cowboy Candy. The blog City Girl Country Life is heading into retirement so many of the recipes originally shared there will make an appearance here over the next several months. This story was originally published in February, 2014.

Finding myself with a nice amount of fresh jalapenos and a sorely lacking supply of home canned goodies these days, I decided to drag out the canner again and make up a couple of my favorite recipes. This one made the list. I hope you enjoy!

Canners everywhere have some recipes they are especially attached to. And they have recipes they love to share. Last summer a canning buddy shared a recipe with me and I LOVE it.

Canners always talk about Cowboy Candy. As a fan of hot peppers and hot pepper jellies, this recipe intrigued me and I knew I had to make it. I wish I could have gotten a mix of red and green jalapenos but I didn't this time around. I've used Cowboy Candy to add a sweet hot element to other dishes- stir fries, sauces (the syrup in delicious), as a snack with cream cheese like pepper jellies, and as an accompaniment to chili even. It's delicious on sandwiches and pizza as well. I hope you will give it a shot. It's unlike any commercially canned peppers I have ever tried.

Cowboy Candy
  • 3 lb firm, fresh jalapeno peppers
  • 2 cups cider vinegar
  • 6 cups granulated sugar
  • 1/2 tsp turmeric
  • 1/2 tsp celery seed
  • 3 tsp granulated garlic (I had to sub 2 cloves super minced fresh)
  • 1 tsp ground cayenne pepper
Wearing gloves, remove stem end from peppers and slice into uniform 1/4 inch thick slices. Set aside.

In a large pot bring remaining ingredients to boil. Reduce heat, simmer five minutes, then add pepper slices and simmer 4 more minutes. Using a slotted spoon, pack peppers into hot sterile canning jars leaving 1/4 inch headspace. Bring heat back up under the pot and boil the syrup at a full rolling boil for 6 minutes.

Ladle syrup over peppers. Remove air bubbles, fix lids and rims and process in boiling water bath for 15 minutes. Remove and allow to cool, age peppers for at least two weeks.

*Note- if you want to skip the canning step, just divide the peppers and syrup among jars or freezer containers and store in the fridge. They are a pickled product so they will last a while.

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