Canning Home Grown Jalapeno Peppers

This article about canning home grown jalapeno peppers has been two months in the making.

We started in May of 2018 with planting the peppers, taking care of the jalapeno pepper plants in the backyard garden, then finally harvesting, and now canning.

Before we talk about canning home grown jalapeno peppers, let’s spend a few minutes and talk about how to grow Jalapeno Peppers.

Canning home grown jalapeno peppers

  • Plant peppers after the last chance of frost has passed.
  • Visit a local farm supply store and pick out the types of peppers you want to can.
  • Work the ground and break up and clumps of soil
  • Use a balanced fertilizer, such as 13-13-13
  • Consider mixing manure into the soil production through the summer months
  • Plant peppers where they get plenty of sunlight
  • Keep pepper plants watered

With proper care and soil conditions, jalapeno peppers should start producing around 60 days after being planted. Here in the Southeast Texas, I typically plant between the Ides of March and April 1st, depending on weather. 2018 was a very unusually wet spring, so planting had to be postponed a few months.

Jalapeno pepper plant with several peppers

Canning Books and Food Safety

Before canning home grown Jalapeno Peppers, we want to make sure we understand the canning process. We could easily watch a YouTube video on “how” to can, but will the video explain “exactly” how the canning process stops botulism?

Take some time to read about canning and understand how canning works.  Understand how pH levels stop botulism, the difference between a hot water bath and using a pressure canner, and the difference between a pressure canner and pressure cooker.

Get on Amazon and buy some good quality canning books, especially ones by Ball. Buy more than one book, buy at least two, maybe even three.

Why buy caning books and read about the canning process? Because your health, and the health of your family depends on the your understanding of the canning process.

Getting Ready To Can Peppers

Once we have read the books and have an understanding of how the process works, we want to make sure we have everything we need to can home grown jalapeno peppers.

  • Jalapeno peppers
  • Jars
  • Lids
  • Pot for a hot water bath
  • Pot of vinager and water solution
  • Skillet for warming the lids
  • Cutting board
  • Measuring cup
  • Canning kit

Now let’s talk about the canning process.

Canning Home Grown Jalapeno Peppers



  • Use a large pot to put the jars onto boil
  • Put the  vinager and water solution onto boil.  The Ball book said to use a 1:3 ratio – 1 cup water and 3 cups vinager.
  • Place lids in a skillet, cover them with water and turn to low heat.  Do not boil the lids.
  • Wash the home grown Jalapeno Peppers with clean water
  • Put on rubber gloves
  • Cut Jalapeno Peppers into desired lengths
  • Take off gloves
  • Get salt and measuring spoon ready.
  • Use jar grabbers and remove from boiling water.
  • Pour water out of jar
  • Place jar on counter top
  • Fill jars with Jalapeno Peppers leaving around one inch head space
  • Use ladle to scoop vinager / water solution over peppers
  • Leave at least 1/2 inch head space between the top of the water and the lid
  • Wipe top of jars off
  • Place lids on top of jar and gently tighten
  • Use jar grabbers and place jars in boiling water
  • Make sure jars are fully covered with water
  • Leave jars in boiling water for at least 10 minutes
  • Turn off heat to stove
  • Remove jars from pot with jar grabbers
  • Let jars cool
  • Write date on top of jar lid
  • Store peppers in a cool location

What stops botulism from growing? The vinegar is supposed to stop botulism by changing the pH levels.  The hot water bath does not get hot enough to kill botulism spores.

Final Thoughts

Growing and canning home grown Jalapeno Peppers is a fun experience.  We are going to use the peppers in various recipes.

As mentioned at the start of the article, it took us two months to get to this point.  The good news is, peppers tolerate hot weather very well and should continue to produce through summer and up into the first frost of winter.

Next, we are going to make some homemade hot sauce. When the okra starts producing, we will put up some pickled okra.