Freezing fresh strawberries

Jalapeno slices

Crisp pickled

Perfect for topping!

WHY YOU'LL LOVE IT!

WHY YOU'LL LOVE IT!

Easy to make!

Adds perfect amount of flavor!

EVERYDAY INGREDIENTS!

EVERYDAY INGREDIENTS!

EQUIPMENTS NEEDED!

EQUIPMENTS NEEDED!

Fill a water bath canner three-quarters full and set it on the stove to boil. Place rings and lids in a small pan of water to simmer.

STEP ONE: GET READY!

Add a quarter teaspoon of peppercorns to each hot jar

STEP TWO: MAKE THE BRINE!

Press the jalapenos into the jars to fit as many as possible.

STEP THREE: FILL JARS WITH PEPPERS AND BRINE

Press the jalapenos into the jars to fit as many as possible.

STEP FOUR: CLEAN RIMS AND PUT LIDS ON

Process for ten minutes in boiling water with the lid on, starting when the water has returned to a full rolling boil.

STEP FIVE: PROCESS IN CANNER

Store home-canned peppers in a cool, dark place for up to one year. Be sure to check the seals on the jars before using them. If any of the jars have lost their seal, do not use them and dispose of them properly.

TIP:

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