Preparation:
Wash and pack jalapeno peppers tightly into hot jars. Combine remaining ingredients in an enameled or glass saucepan and bring to boil. Cover peppers with boiling liquid, leaving 1/2" head-space.
Seal jars with sterilized 2 pc. canning lids and process in boiling water to cover by 2" for 10 min. Cool on rack. Store for 30 days before using. |
