After an intense search of the internet, I couldn't come up with a recipe for canning Candied Jalapenos. I found Bread and Butter Jalapenos, but no Candied ones.

The only ingredents in the Candied Jalapenos are Jalapeno peppers, Sugar, Vinegar and Salt according to the ingredents listed on the jar.

I did find a recipe for Candied Jalapenos that makes less than 2 cups, but I don't believe it's safe to can and I would like to make more than a couple of cups. Here's the recipe:

Cowboy Candy (Candied Jalapenos)
1 1/4 cup fresh jalapeno peppers--sliced
1/2 cup sugar
1/4 cup water
1 drop green food coloring (optional)
Combine jalapenos slices, sugar and water in sausepan.
Over medium heat, bring to a boil, reduce heat and simmer 15-20 minutes until jalapenos are cooked and liquid is reduced to a thick syrup.
Remove from heat and add a drop of food coloring if desired. Place in clean jar and refrigerate.

Can anyone help me increase the recipe and make it safe for canning?

Thank you in advance!!
doris

I grow 15 mainstay varieties that I have kept as I culled others that did not meet my criteria.
I also try at least 5 new varieties of paste types each year and am lucky if one makes it into my herd. I am looking for specific things:

� Meaty with a low moisture content
� Few seeds
� A rich and tangy flavor
� Size-Small tomatoes are just more work for me.
� Not fussy-Take heat and cold and wind. No primadonnas!
� Bloom well and set lots and lots of fruit
� Indeterminate
� Dry to a nice pliable consistency

These are my Top Five
Chinese Giant
Carol Chyko
Cuoro D Toro
Opalka
San Marzano Redorta

I wanted to add that were I to be stranded on a desert Island with only one tomato it would be Russo Sicilian Togeta. This is my �gallstar�h that sets fruit first, ripens the earliest, bears heavy crops in any weather and is producing right up until hard frost. It is not a true paste but rather a stuffing tomato. None-the-less, the flavor of these dried is as good as it gets. It is also wonderful for just eating or slicing and the fruit is extra large.

For those wanting to know my Secret Recipe for drying, here you go:

Wash, stem and slice each tomato into 1/4" thick slices. Place in a very large bowl or clean bucket and cover with cheap red wine. I use Merlot but if you prefer something else, knock yourself out. I have a friend that swears by cheap Chianti! Soak tomato slices 24 hours in the wine. Drain well. Lay tomatoes just touching on dehydrator shelves or on screen in your sun-drying apparatus. Sprinkle each slice with a mixture containing equal parts of dried basil-oregano-parsley and then sprinkle each slice with Kosher Salt. You may choose to forego the salt if you wish but tomatoes will take longer to dry. Dry tomatoes until they are firm and leatherlike with no moisture pockets, but NOT brittle. (If you get them too dry, soak them in lemon juice for a few minutes.) To store, place in vacuum bags or ziplock bags and freeze.

IMPORTANT!!! If you will be storing sun-dried tomatoes in Olive oil you !!!MUST!!! dip each slice in vinegar before adding to oil.

To pack in oil:
Dip each tomato into a small dish of white wine vinegar. Shake off theexcess vinegar and pack them in olive oil adding 1/4 cup red wine. For tomatoes in oil I am selling, I put the tomatoes into the oil two weeks ahead of time and store in the refrigerator. Make sure they are completely immersed in the oil. When the jar is full, cap it tightly. I use my vacuum sealer to seal the canning lids on. Store at *cool* room temperature for at least a month before using. They may be stored in the refrigerator, but the oil will solidify at
refrigerator temperatures (it quickly reliquifies at room temperature however). As tomatoes are removed from the jar, add more olive oil as necessary to keep the remaining tomatoes covered. I have stored oil-packed tomatoes in m root cellar for over a year. . I have tried a number of methods to pack the tomatoes in oil, but the vinegar treatment is the difference between a good dried tomato and a great one. It is also important from a food safety standpoint, as it acidifies the oil and discourages growth of bacteria and mold. Soaking in the wine also acidifies them.

****** WARNING ********

Do *NOT* add fresh garlic cloves or fresh herbs of any kind to oil-packed dried tomatoes, UNLESS you store them in the refrigerator and plan on using them within 7 days. Garlic is a low-acid food which, when placed in oil, creates a low-acid anaerobic environment just
perfect growth medium for botulinum bacteria if the mixture is not refrigerated. Be safe and add your garlic to the dried tomatoes as part of the recipe for them *after* they come out of the oil.