canning funnel (not absolutely necessary but the cleanest way to fill jars)
magnetic lid (not necessary)
bubble remover/headspace tool
slotted spoon (I don't have one so I used my slotted ladle)
Canning pot or large stock pot
3 lbs jalapenos ( seeded if you don't want it super hot)
6 cups white sugar
1-3/4 cups apple cider vinegar
1/4 C white wine
1/2 tsp turmeric
1/2 tsp paprika
3 Tbs garlic powder
"Woah, what on earth??", yeah, it's pretty strong smelling.
Otherwise, I think you'll feel it's worth the temporary smelliness.
Here are the utensils you'll need:
In a large pot combine the vinegar, wine, sugar and spices. Dissolve sugar and bring to a boil. Reduce to simmer for 5 minutes.
Wash jars and lids in very hot soapy water. Or run in dishwasher. Rinse well in hot water and set aside to dry.
Add peppers to sugar solution and bring back to simmer. Simmer 4 minutes.
Spoon peppers into jars using the jar funnel and a slotted spoon. You don't want liquid in jars at this point. Fill jars to 1/4 inch from the top.
Prepare to can
If you are using a canning jar, remember to place the wire rack in the bottom of your pot. Jars should not touch the bottom of the pot. If you are using a stock pot as I am, place a folded dish towel in the bottom of pot.
Place jars in the pot so they are not touching.
Bring to a boil. When water is at a full boil, let it boil for 10 minutes. If you used pint jars, let it boil for 15 minutes.
Use jar lifter to remove jars and place on cooling rack in a place where they won't be disturbed. If you do not have a cooling rack, place jars on folded dish towel.
You will start to hear popping sounds. That's the sound of the lid suctioning and sealing your jars. Let it cool totally, about 24 hours.
One suggestion for using it that I found on line is topping crackers with cream cheese and some of these peppers.
I plan to use them in potato salad and egg salad. Mmmm.
WARNING: Unless you want really hot candied jalapenos, remove the seeds.