Cowboy candy (Candied Jalapenos)

Yield: about 6-7 jelly jars (8 oz. jars)

What you need.

• 16 cups sliced Jalapeños (about 3 pound of whole Jalapeños) We mix in a few Habaneros, Cayenne, or Ghost peppers to make it prettier and give it a little more heat
• 1.5 cups apple cider vinegar
• 4 cups sugar
• 1/2 tsp. ground turmeric powder
• 1/2 tsp. celery seed
• 1 tbsp. granulated garlic powder

1. Wash Jalapeños, remove stems (discard), and slice peppers into 1/8-1/4" thickness. Collect in a large bowl.
2. In a nonreactive bowl, combine the syrup ingredients and bring to a boil.
3. Reduce heat to simmer and stir until all the sugar has dissolved.
4. Carefully add all your peppers, stir together, and turn heat back up to a boil.
5. Boil for a minimum of 5 minutes. We prefer to cook ours for roughly 10 minutes or when they begin to shrivel.

Now we can begin canning

1. Using a slotted spoon, scoop Jalapeño slices into jars first.
2. Laddle syrup into jars after. This will help avoid a jar of syrup with few peppers.
3. Use a stainless steel butter knife or other clean tool to remove any air bubbles 
4. Wipe the rims of the jar with a dampened, clean, lint-free cloth or paper towel and again with a dry towel
5. Place the lids on the jars with the sealing compound down, then twist on canning ring.
6. Process in boiling water bath for 10 minutes (15 minutes if you are using pint jars instead).
7. Carefully remove the jars from the water bath with canning tongs and place jars on towel-lined surface for 12 hours without touching.