Made this today. It was great. Living in south texas where jalapeños are eaten as if they are bell peppers, I know it will be insanely popular. Christmas here we go! Thank you Jennifer for sharing.
Recipe looks delicious that extra brine I bet would be amazing with ham. It would have a little kick to your ham, but you still have the sweet and the vinegar would help tenderize. I loved your hot sauce video and then after seeing this video I had to subscribe.
I am very happy you showed all of the process as at 78 I am a relatively new canner and I need all the help I can get! So thank you so much, it is the middle of summer here in New Zealand and my chillies are getting to the picking stage and now a) I know what cowboys candy is and b) I am definitely going to make some. Thank you so much for the instructions. 💚❤️💜🌶
Thank you for sharing! We did not think out jalapeños, Serrano, Hatch, Anaheim, Habenaro, Guajillo chilies, and tomatillos would grow well here in Central Maine, We were wrong, lol. We have way more than we can eat and give away, so I am canning chiles for the first time. My husband made several Ristas, and we still have so many chiles on the plants! I'm looking forward to enjoying our bounty throughout the fall and winter.
I've been making this stuff for many years, and I've often wondered how this isn't a condiment on every table in the US. It's super delicious, and it pairs well with almost anything. I usually can a few jars of the leftover brine because it's an amazing marinade for beef, chicken, pork, even seafood. Cowboy candied grilled shrimp skewers are out of this world. I also tip my jars when pulling them out of the canner. Been doing that for decades without any issues.
Great tutorial, you do explain that you can use any spice you like for those with negative comments. But as a beginner canner your video is very informative. Thank you for your rendition. I am preparing my peppers right now. 👍
I use half the amount of sugar only and fresh garlic. The celery seed and turmeric doesn't make it taste like relish... such a small amount. Only wood spoons 😮 Jars will explode with the temperature change if you don't wait the 5 minutes... and best to place them on a towel to cool for same reason.
Isn't it great how we get to make our own kitchen rules! You get to do what works best for you and your situation. Spices are interchangeable in canning recipes. If you love celery seed and turmeric in this recipe, GO FOR IT! If you want less sugar, you're good, as it's mostly the vinegar that is doing the preserving. But for me, the high sugar content is what makes these "candied". If I want just sweet pickled jalapenos, I'll make a different recipe. My counters are Formica, not marble or granite. They don't hold heat or cold very well. In 20+ years of canning I've literally NEVER had a jar explode from a temp change on the counter, whether I waited 5 minutes or not before removing them from the pot. Your mileage may vary. I HAVE had removing early affect seals on pressure canned recipes (at least I think). Thanks for watching, and keep on being the queen of your own kitchen.
Thanks for the video. Very relaxing and informative. I have a couple recipes but im always looking for other peoples take on cooking. I think ill be doing candied scorpion peppers this year.
My Wife made an amazing batch the year before last. We tried to make them last year also but they weren't as spicy & this year I ended up getting bad seeds from burpee / "pepper gate" white flavorless peppers. Looking forward to hopefully having a good harvest next year.
There's so much variance between recipes from amount of sugar, various spices, salt and cooking time. I feel grateful that i stumbled on cowboy candy at a farmers market and was so stunned by how good it was that I've been obsessed with trying to imitate it ever since but it's hard to say which one is going to reproduce those ones. I tried this minus the garlic and onion because those didn't really seem a part of the one I'm trying to make but the sugar content was high so... i appreciate the canning process part... when i get the recipe where i want it I'll move to making larger batches... thanks!
I was introduced to this several years back started making them myself my recipes, a little bit different but I would like to try yours. What type of food processor are you using to slicer them. I have a food processor and 😊 I’m rookie, Im not familiar with all the functions.
Most all food processors come with a separate blade for slicing (usually a disc). This was a Breville processor, but I didn't love it and recommend the 14 cup Cuisinart instead.
Food Preserver here trained and certified through Oregon State, while you can use 'any' vinegar it must be 5% acidity for anyone wanting to use flavor vinegars or homemade (not recommended)
Great questions! No to both. No need to sterilize jars as long as processing time is 10 minute or more. The heat will kill any mold spores. This was a change to the "rules" in 2015. These jars were not hot. You do run the risk of thermal shock cracking a jar if they aren't not, but I find it almost never happens when filling. In fact, I can't think of a time this has happened in the 20+ years I've been canning. More likely to happen IN the canner. www.healthycanning.com/sterilizing-canning-lids-jars/
This is a Breville 12 cup, BFP660SIL, but honestly, I hated it, so I more recently went back to a 14 cup Cuisinart, DFP-14BCNY (recommended by America's Test Kitchen). The breville just didn't have tight clearance between the blade and the bottom of the bowl, and so I kept having stuff not mixed at the bottom (I use the blade a lot more than the slicer). I DID however LOVE the slicer on the Breville as it was adjustable, which is brilliant. The one on the Cuisinart is set at one height.
Even though it is nearing the end of October in Canada 🇨🇦 I made cowboy candy last yr at the end of August:) I have 1 jar left I was going shopping T the end of October and Jalapeños never go out of season I can buy in bulk :) would it be ok to make a batch now ? Thank you Kathy with a K 😊
I have a question. When pickle jalapeños I add pickle crisp and they’re still sort of soggy. Are these crisp like the ones you buy in the store? Thanks in advance!
Not really. They are more like a relish. The sugar draws out a lot of the water in the peppers, and because they are sliced, there is a lot of surface area, so they are fairly soft. If you add pickle crisp, it will change the texture slightly, but its not going to be a crunchy pickle experience.
No. Pepper jelly is an actual jelly (think similar to jello) that is thickened with pectin and has flecks of peppers in it. This is simply sweet pickled peppers. Both are delicious.
Well sorry I would never recommend this video to any beginner. You wipe the tops of the jars yet don’t explain the importance of NOT pushing the center down. Same for counting them. That could cause a total loss of a lot of batch
I've been canning for a very long time. I find we all have our "you must always" and "you should never" rules, and that they vary a bit from person to person. But most every time, it comes out just fine as long as the pH and processing time were correct. Tested canning recipes (Ball, extension offices, NCHFP), by definition, are vaguely written. Because they know that your dice may not be my dice. For that reason, they are written with a lot of leeway. Your kitchen, your rules. You don't have to use my techniques, but they are what works for me. Hope you had a wonderful canning season.
Looking forward to trying your recipe... could I encourage you to not wear your camera....😢 I get very seasick with the constant movement. Really hard to watch
Imagine a world where you were empowered to make a recipe your own (which I actually address in this video ;-) ). How empowering would that be?! Enjoy your celery seed!
@@cookingtheharvest I have to tell you, I'm very impressed at how well you handle these snarky comments. Some people just don't know how to be nice. Keep doing what you're doing!!! The rest of us appreciate you!!!🙂
Thanks for the feedback. My primary audience is people who are new to cooking and canning. The recipe is ALWAYS in the description if you just want to cut to the chase. :-). Thanks for watching.
@@cookingtheharvest Ma'am, I respectfully disagree with the OP's suggestion. I'm one of those foodies who can't get enough when it comes to watching delicious recipes come together, and I probably would have been disappointed had it been cut any shorter. Those cowboy candies look amazing!!!🤤
I'm new to canning, so the details are quite helpful for me. If a video is too basic for your skill level, I find speeding up the playback to 1.25x to 1.75x helpful.
Made this today. It was great. Living in south texas where jalapeños are eaten as if they are bell peppers, I know it will be insanely popular. Christmas here we go! Thank you Jennifer for sharing.
I appreciate the complete step by step. Thank you.
Recipe looks delicious that extra brine I bet would be amazing with ham. It would have a little kick to your ham, but you still have the sweet and the vinegar would help tenderize. I loved your hot sauce video and then after seeing this video I had to subscribe.
I am very happy you showed all of the process as at 78 I am a relatively new canner and I need all the help I can get! So thank you so much, it is the middle of summer here in New Zealand and my chillies are getting to the picking stage and now a) I know what cowboys candy is and b) I am definitely going to make some. Thank you so much for the instructions. 💚❤️💜🌶
Many thanks. You made my day.
Thank you for sharing! We did not think out jalapeños, Serrano, Hatch, Anaheim, Habenaro, Guajillo chilies, and tomatillos would grow well here in Central Maine, We were wrong, lol. We have way more than we can eat and give away, so I am canning chiles for the first time. My husband made several Ristas, and we still have so many chiles on the plants! I'm looking forward to enjoying our bounty throughout the fall and winter.
I've been making this stuff for many years, and I've often wondered how this isn't a condiment on every table in the US. It's super delicious, and it pairs well with almost anything.
I usually can a few jars of the leftover brine because it's an amazing marinade for beef, chicken, pork, even seafood. Cowboy candied grilled shrimp skewers are out of this world.
I also tip my jars when pulling them out of the canner. Been doing that for decades without any issues.
Thank you for being clear on the steps.
Great tutorial, you do explain that you can use any spice you like for those with negative comments. But as a beginner canner your video is very informative. Thank you for your rendition. I am preparing my peppers right now. 👍
I use the leftover syrup to make a cowboy candy barbecue sauce that is to die for😊
Can you show your recipe for your BBQ sauce?
Please show your recipe for BBQUE sauce? ❤️🦋
Ohhhh I bet it's delicious!!!
That brine would be interesting to turn into jelly and baste a ham with.
I use half the amount of sugar only and fresh garlic. The celery seed and turmeric doesn't make it taste like relish... such a small amount. Only wood spoons 😮 Jars will explode with the temperature change if you don't wait the 5 minutes... and best to place them on a towel to cool for same reason.
Isn't it great how we get to make our own kitchen rules! You get to do what works best for you and your situation. Spices are interchangeable in canning recipes. If you love celery seed and turmeric in this recipe, GO FOR IT! If you want less sugar, you're good, as it's mostly the vinegar that is doing the preserving. But for me, the high sugar content is what makes these "candied". If I want just sweet pickled jalapenos, I'll make a different recipe. My counters are Formica, not marble or granite. They don't hold heat or cold very well. In 20+ years of canning I've literally NEVER had a jar explode from a temp change on the counter, whether I waited 5 minutes or not before removing them from the pot. Your mileage may vary. I HAVE had removing early affect seals on pressure canned recipes (at least I think). Thanks for watching, and keep on being the queen of your own kitchen.
Thanks for the video. Very relaxing and informative. I have a couple recipes but im always looking for other peoples take on cooking. I think ill be doing candied scorpion peppers this year.
Very thorough canning demo and tips, tyvm.
Yee hah. Looks great! I've never had this. I'll have to make some, some time. Thank you for the video.
Love your presentation!
Very good video. Thank you
My Wife made an amazing batch the year before last. We tried to make them last year also but they weren't as spicy & this year I ended up getting bad seeds from burpee / "pepper gate" white flavorless peppers. Looking forward to hopefully having a good harvest next year.
I have been canning for over 25 yrs and I aways tip my jars to get the water off, it does make ugly lids. Thank you .
There's so much variance between recipes from amount of sugar, various spices, salt and cooking time. I feel grateful that i stumbled on cowboy candy at a farmers market and was so stunned by how good it was that I've been obsessed with trying to imitate it ever since but it's hard to say which one is going to reproduce those ones. I tried this minus the garlic and onion because those didn't really seem a part of the one I'm trying to make but the sugar content was high so... i appreciate the canning process part... when i get the recipe where i want it I'll move to making larger batches... thanks!
Completely understand. The search is real.
I was introduced to this several years back started making them myself my recipes, a little bit different but I would like to try yours. What type of food processor are you using to slicer them. I have a food processor and 😊 I’m rookie, Im not familiar with all the functions.
Most all food processors come with a separate blade for slicing (usually a disc). This was a Breville processor, but I didn't love it and recommend the 14 cup Cuisinart instead.
I so get it. Mine is still in the box. I must admit, I'm a little skerred to use it!
Looks delicious!!
Food Preserver here trained and certified through Oregon State, while you can use 'any' vinegar it must be 5% acidity for anyone wanting to use flavor vinegars or homemade (not recommended)
Of course. I'll amend the recipe in the description to say 5%. I kind of forget that you need to tell people that.
I can the left over brine for marinades.
Baby, with all that sugar, vinegar, and boiling time, you are killing everything!
LOL. It's not a fermented product. Perhaps you would enjoy this video of mine instead. ua-cam.com/video/-OwMGiz6-Jo/v-deo.htmlsi=JaEXk4KroDlxjfK_
@@cookingtheharvest I love everything! Lol. I'll check it out also. I'm getting jalapeños today!
@@cookingtheharvest Have you tried jalapeño jelly with the leftover syrup?
@@lilitincher4973 I have not. That's a really interesting idea.
Did you sterilize your jars ahead. Were the jars hot when you filled then?
Great questions! No to both. No need to sterilize jars as long as processing time is 10 minute or more. The heat will kill any mold spores. This was a change to the "rules" in 2015. These jars were not hot. You do run the risk of thermal shock cracking a jar if they aren't not, but I find it almost never happens when filling. In fact, I can't think of a time this has happened in the 20+ years I've been canning. More likely to happen IN the canner. www.healthycanning.com/sterilizing-canning-lids-jars/
What food processor are you using?
This is a Breville 12 cup, BFP660SIL, but honestly, I hated it, so I more recently went back to a 14 cup Cuisinart, DFP-14BCNY (recommended by America's Test Kitchen). The breville just didn't have tight clearance between the blade and the bottom of the bowl, and so I kept having stuff not mixed at the bottom (I use the blade a lot more than the slicer). I DID however LOVE the slicer on the Breville as it was adjustable, which is brilliant. The one on the Cuisinart is set at one height.
Even though it is nearing the end of October in Canada 🇨🇦 I made cowboy candy last yr at the end of August:) I have 1 jar left I was going shopping T the end of October and Jalapeños never go out of season I can buy in bulk :) would it be ok to make a batch now ? Thank you Kathy with a K 😊
Of course. You can make it any time you have jalapenos, home grown or store bought!
I have a question. When pickle jalapeños I add pickle crisp and they’re still sort of soggy. Are these crisp like the ones you buy in the store? Thanks in advance!
Not really. They are more like a relish. The sugar draws out a lot of the water in the peppers, and because they are sliced, there is a lot of surface area, so they are fairly soft. If you add pickle crisp, it will change the texture slightly, but its not going to be a crunchy pickle experience.
Gosh! I thought when my jalapeños turned black, they were no good! 😮
I’m certain it would be over the moon atop bacon!
Would that much sugar you'll kill anything.
Is this what is sold as pepper jelly?
No. Pepper jelly is an actual jelly (think similar to jello) that is thickened with pectin and has flecks of peppers in it. This is simply sweet pickled peppers. Both are delicious.
Pepper jelly is also delicious! Either one is fantastic poured over cream cheese and served with crackers!
Can I see your jars to see how they look
At the end of the video I show you the jars. They are 8 oz wide mouth jars. About 27 minutes into the video. Is that what you want to know?
Well sorry I would never recommend this video to any beginner. You wipe the tops of the jars yet don’t explain the importance of NOT pushing the center down. Same for counting them. That could cause a total loss of a lot of batch
I've been canning for a very long time. I find we all have our "you must always" and "you should never" rules, and that they vary a bit from person to person. But most every time, it comes out just fine as long as the pH and processing time were correct. Tested canning recipes (Ball, extension offices, NCHFP), by definition, are vaguely written. Because they know that your dice may not be my dice. For that reason, they are written with a lot of leeway. Your kitchen, your rules. You don't have to use my techniques, but they are what works for me. Hope you had a wonderful canning season.
Whew! I had to bail out about 5 minutes in due to the constant camera motion.
Looking forward to trying your recipe... could I encourage you to not wear your camera....😢 I get very seasick with the constant movement. Really hard to watch
This is an older video (September 2022). I've now upgraded from the GoPro and learned a few more editing skills. Things are less jumpy now!
The turmeric and the celery seed are very important to the flavor. You lost me right at the beginning bye-bye
Imagine a world where you were empowered to make a recipe your own (which I actually address in this video ;-) ). How empowering would that be?! Enjoy your celery seed!
@@cookingtheharvest I have to tell you, I'm very impressed at how well you handle these snarky comments. Some people just don't know how to be nice. Keep doing what you're doing!!! The rest of us appreciate you!!!🙂
And we're supposed to trust the government right.
I trust science. :-).
Maam you don't need to show all your processes. it's very tiring for the people to watch it.
Thanks for the feedback. My primary audience is people who are new to cooking and canning. The recipe is ALWAYS in the description if you just want to cut to the chase. :-). Thanks for watching.
@@cookingtheharvest Ma'am, I respectfully disagree with the OP's suggestion. I'm one of those foodies who can't get enough when it comes to watching delicious recipes come together, and I probably would have been disappointed had it been cut any shorter. Those cowboy candies look amazing!!!🤤
@@Rick-the-Swift Thanks Rick. You made my day.
I'm new to canning, so the details are quite helpful for me. If a video is too basic for your skill level, I find speeding up the playback to 1.25x to 1.75x helpful.
@@Rick-the-Swift I agree, Rick, I'm thankful for alll the tips and sugestions even though I've canned many times.
What food processor are you using?