Jalapeño Relish Canning - Chunky Spicy Condiment

Are you looking for a flavorful, spicy condiment to add a kick to your meals? This Jalapeño Relish Canning recipe is your answer! This chunky, vibrant relish is packed with fresh jalapeños, crisp vegetables, and a tangy vinegar base, making it perfect for adding a zesty punch to just about anything. And with canning instructions included, you can enjoy this delicious relish all year round! This recipe perfect answer to your need and will bring a great taste for you.

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Key Ingredients for Jalapeño Relish Canning:

Before you begin, gather these ingredients:

Jalapeño Peppers: 2 pounds, stemmed, seeded (optional, for less heat), and finely chopped. Wear gloves when handling jalapeños!
Bell Peppers: 1 large red bell pepper and 1 large green bell pepper, cored, seeded, and finely chopped.
Onions: 2 cups, finely chopped (about 2 medium onions).
Cider Vinegar: 5 cups (5% acidity). This is crucial for safe canning.
Sugar: 2 cups, granulated.
Salt: 2 tablespoons, canning or pickling salt. Do not use iodized salt.
Celery Seed: 2 teaspoons.
Mustard Seed: 2 teaspoons.
Turmeric: 1 teaspoon (optional, for color).
Garlic: 4 cloves, minced (optional, for added flavor).

How to Make Jalapeño Relish Canning:

This Jalapeño Relish Canning recipe is surprisingly easy to make, and the results are incredibly rewarding. It’s a delicious blend of spicy and sweet, perfect for adding a zing to your favorite dishes. The preparation time is approximately 30 minutes, and the cooking time is around 25 minutes.

The star of the show is the fresh jalapeños, combined with the sweetness of bell peppers and onions, all simmered in a tangy vinegar brine. This relish isn’t just tasty; it’s also a great way to preserve the flavors of fresh produce.

Step-by-Step Instructions:

Prepare the Vegetables: Wash all vegetables thoroughly. Wearing gloves, stem and seed (partially or entirely, depending on desired heat level) the jalapeño peppers and finely chop them. Core, seed, and finely chop the bell peppers. Peel and finely chop the onions. If using, mince the garlic. Be sure to wear gloves when handling jalapeños, and avoid touching your face.
Combine Ingredients: In a large, non-reactive pot (stainless steel or enamel-coated), combine the chopped jalapeños, bell peppers, and onions. Add the cider vinegar, sugar, salt, celery seed, mustard seed, turmeric (if using), and minced garlic (if using).
Simmer the Relish: Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to medium-low and simmer gently for 20-25 minutes, or until the vegetables are tender but still slightly firm. Stir frequently to prevent scorching. The relish should thicken slightly as it simmers
Prepare Jars and Lids: While the relish is simmering, prepare your canning jars. Wash jars, lids, and bands in hot, soapy water. Rinse well. Keep the jars hot by placing them in a simmering pot of water or in a warm oven (200°F). Heat the canning lids in a small saucepan of simmering water; do not boil.
Fill the Jars: Carefully ladle the hot relish into the hot jars, leaving 1/2 inch of headspace at the top of each jar. Remove any air bubbles by gently tapping the jar on the counter or using a non-metallic spatula to run along the inside of the jar.
Wipe Rims and Apply Lids: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place a heated lid on each jar, and screw on a band until it is fingertip tight (snug, but not too tight).
Process in a Boiling Water Bath: Place the filled jars in a boiling water bath canner. The water should cover the jars by at least 1 inch. Bring the water to a rolling boil and process for 10 minutes for pints and 15 minutes for quarts, adjusting for altitude (add 1 minute for every 1,000 feet above sea level).
Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool. Do not disturb the jars while they are cooling. Let the jars cool completely for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
Check Seals and Store: After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid does not flex or “give,” it is properly sealed. If a lid flexes, the jar is not sealed and should be refrigerated and used within a few weeks, or reprocessed with a new lid. Label and date the sealed jars and store them in a cool, dark place for up to one year.

Why You’ll Love This Jalapeño Relish Canning:

This Jalapeño Relish Canning recipe is not only a culinary adventure but also a fantastic way to elevate your everyday meals. The main highlight is undoubtedly the burst of flavor each spoonful delivers. The spicy kick of jalapeños, tempered by the sweetness of bell peppers and onions, creates a perfect balance that will tantalize your taste buds. Secondly, making this relish at home is incredibly cost-effective.

Purchasing similar relishes from the store can be quite expensive, but with this recipe, you can create a large batch for a fraction of the price, ensuring you always have a delicious condiment on hand. Finally, the texture and vibrancy of this relish make it truly special. The chunky vegetables and the bright, appealing color add a touch of elegance to any dish.

If you enjoy this recipe, you might also like exploring a milder Pepper Jelly recipe, which offers a sweeter alternative. But for those who crave the heat, this Jalapeño Relish is a must-try. So, why wait? Gather your ingredients and experience the joy of homemade Jalapeño Relish Canning today!

What to Serve Jalapeño Relish With:

This Jalapeño Relish is incredibly versatile and can be paired with a variety of dishes. Try it as a topping for grilled burgers or hot dogs to add a spicy kick. It’s also delicious with tacos, quesadillas, and nachos. For a delightful appetizer, serve it with cream cheese and crackers. It complements grilled chicken, pork, and fish beautifully, adding a zesty contrast to the savory flavors.

Consider using it as a condiment for scrambled eggs or omelets for a spicy breakfast treat. For sides, this relish pairs well with cornbread or grilled vegetables, and it can even be stirred into dips or salads to enhance their flavors.

Top Tips for Perfecting Jalapeño Relish Canning:

Control the Heat: Adjust the amount of jalapeño seeds to control the relish’s spiciness. Removing more seeds will result in a milder relish, while leaving them in will increase the heat.
Uniform Chopping: Ensure that all vegetables are chopped into similar-sized pieces. This will ensure even cooking and a more consistent texture throughout the relish.
Use Fresh Ingredients: Using fresh, high-quality jalapeños, bell peppers, and onions will significantly enhance the flavor of the relish.
Don’t Skip the Salt: Canning salt is essential for preserving the relish safely and preventing spoilage. Do not use iodized salt, as it can affect the color and flavor of the relish.
Simmer Gently: Simmer the relish gently to prevent scorching. Stir frequently to ensure that the vegetables cook evenly and the flavors meld together properly.
Headspace Matters: Leave the correct amount of headspace (1/2 inch) when filling the jars. Too little headspace can cause the jars to seal improperly, while too much headspace can lead to spoilage.
Adjust for Altitude: If you live at a high altitude, adjust the processing time accordingly to ensure proper sealing. For every 1,000 feet above sea level, add 1 minute to the processing time.
Proper Sealing: Ensure proper sealing by following the canning instructions carefully. After processing, check the seals by pressing down on the center of each lid to ensure it does not flex.

5 Facts about Jalapeño Relish Canning:

Historical Preservation: Canning has been used for centuries as a method to preserve food, allowing people to enjoy seasonal produce year-round.
Nutrient Retention: Properly canned jalapeño relish retains many of the nutrients present in the fresh ingredients, providing a source of vitamins and antioxidants even in the off-season.
Versatile Condiment: Jalapeño relish is a versatile condiment that can be used in numerous ways, from topping burgers to adding a spicy kick to tacos.
Customizable Spice Level: The level of spice in jalapeño relish can be easily adjusted by controlling the number of seeds left in the jalapeño peppers.
DIY and Economical: Making jalapeño relish at home is a cost-effective way to enjoy a delicious condiment while controlling the quality and ingredients used.

Storing and Reheating Tips:

Storing: Properly canned Jalapeño Relish can be stored in a cool, dark place for up to one year. Once opened, refrigerate the relish and use it within a few weeks. Ensure the jar is tightly sealed after opening to maintain freshness. If you choose not to can the relish, it can be stored in an airtight container in the refrigerator for up to one week.

Reheating: Jalapeño Relish is typically served cold or at room temperature, so reheating is not necessary. However, if you prefer to serve it warm, you can gently heat a small amount in a saucepan over low heat, stirring occasionally, until warmed through. Avoid boiling, as this can alter the texture and flavor.

Final Thoughts:

Jalapeño Relish Canning is a rewarding endeavor that brings a delightful blend of spice and flavor to your kitchen. This versatile condiment can elevate your meals, making them more exciting and enjoyable. By following this recipe, you can create a homemade relish that is far superior to store-bought versions, offering both cost savings and the satisfaction of preserving fresh ingredients. Give this recipe a try!

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Jalapeño Relish FAQs:

Can I use different types of peppers? Yes, you can experiment with other peppers like serranos or habaneros for different levels of heat and flavor. Just be cautious, as some peppers are significantly hotter than jalapeños.
Can I reduce the sugar? Yes, you can reduce the sugar to your liking, but keep in mind that sugar helps balance the acidity and contributes to the relish’s texture and preservation.
Do I have to use cider vinegar? While cider vinegar is recommended for its flavor, you can use white vinegar instead. Ensure that the vinegar has 5% acidity for safe canning.
What if my relish is too spicy? If your relish is too spicy, you can add more sugar or other vegetables to dilute the heat. Serving it with creamy ingredients like sour cream or cream cheese can also help to balance the spice.
Can I freeze the relish? While it’s not ideal, you can freeze the relish if you don’t plan to can it. However, the texture may change slightly after thawing. Store it in an airtight container and use within a few months.
- What can I do if my jars didn’t seal? If your jars didn’t seal, you have a couple of options. You can either reprocess them with new lids within 24 hours, or you can store them in the refrigerator and consume the relish within a few weeks.

Jalapeño Relish Canning – Chunky Spicy Condiment