How to Can Jalapenos
Pickled jalapeno peppers in vinegar brine.
The Short Answer
Jalapenos are pickled in vinegar brine and water bath canned. Process pints for 10 minutes. Wear gloves.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Jalapenos
Must be pickled. Use 5% acidity vinegar.
Headspace: 0.5 inches
Step-by-Step: Canning Jalapenos
- Wear gloves. Slice into 1/4-inch rings.
- Prepare vinegar brine per tested recipe.
- Pack into hot jars with garlic if desired.
- Pour hot brine over peppers. Remove air bubbles, wipe rims, apply lids.
Wear gloves. Jalapeno oil transfers to everything you touch for hours. Nitrile gloves cost pennies per pair. Use them.
Safety Notes
Important: Must be pickled in vinegar for water bath canning. Wear gloves to prevent capsaicin burns.
The Bottom Line
Jalapenos can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Not required, but removing seeds and white membrane reduces spiciness.