Can Jalapeños Be Canned Without Pickling?
We've all made the mistake: You've finished slicing a handful of jalapeños and commit the fatal error of rubbing your eyes. Trust us, the sting will be enough to remind you never to forget your gloves again. Though its spiciness may not come as a surprise, this vegetable's versatility across cuisines may shock you. Most commonly associated with Mexican food or Tex-Mex, jalapeños are also used liberally across American, Thai, and Vietnamese fare. Though this spicy pepper tends to be enjoyed throughout a range of various foods, this produce can be quite polarizing due to its distinct taste and heat levels.
One of the ways that you can indulge in this flavorsome vegetable whilst also managing its heat is by preserving with vinegar or brine. This process isn't as difficult as you may assume and is enjoyed globally, with many cultures having their own twists on traditional pickled foods. Though a customary practice, it still requires special care in order to adequately complete the necessary steps that pickling demands.
The downside is, this process can dramatically change the flavor. For those who like the heat and want to keep their jalapeños fresh for longer without the shift in taste, there's supposedly a way to do so: pressure canning. The process entails a couple of not-so-common kitchen gadgets: including a pressure canner, debubbler, and jar lifter. According to the USDA, pressure canning is an approved method of home canning, but it can be dangerous when not done correctly — something to keep in mind before you try it yourself. Though for those looking to try a new way of keeping your vegetables for longer while maintaining their unique taste and crunch, this version of canning might be for you.
Pressure canning jalapeños is possible, but is a little riskier
If you aren't one to step away from more tried and tested forms of preserving vegetables, feel free to stick to traditional pickling recipes. The good thing is there are many ways to adjust the flavor of your pickled jalapeños, making the final product more interesting. Though for some, garlic and peppercorns may not do enough to combat the pungent flavor. In this case, the pressure canning process presents an avenue away from the land of vinegar and brines, which are liquids used to keep perishable foods safe for consumption over extended periods. This method allows preserved contents to stay edible for longer, in lieu of the high acidity and flavor changing components that pickling inevitably necessitates.
In order to determine if you'll be able to safely can a type of produce, acidity must be considered. For low-acid produce, water bathing is not recommended, as there is not enough acidity to stave off risk of bacterial growth. Jalapeños, which happen to be low on that front, aren't approved by the USDA for water bath canning, which can lead to dangerous outcomes like botulism. Though it's not especially common, the CDC notes that the instances in which botulism does appear are usually derived of home-canning. You'll need to ensure all canning components are deep cleaned with soapy hot water and include the use of canning salt. Avoiding risk comes down to careful attention to detail when maintaining sanitation, and step by step attentiveness. All said, it is possible to can jalapeños while avoiding vinegar and brine. Though it is worth considering the risks in your pursuit of preserving fresh-tasting jalapeños.