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1
Prepare the jars and lids.
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2
Wash all jars and lids thoroughly with soap and water and rinse well.
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3
Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer.
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4
Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water.
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5
In a small saucepan, keep some water warm but not boiling; place the lids in the water.
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6
Have an additional kettle of water on to boil.
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7
Prepare the brine.
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8
Add vinegar, water, salt and garlic and peppercorns or honey (if using), to a medium saucepan and place over medium heat.
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9
Bring to a boil, and reduce heat to keep at a simmer.
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10
Prepare the jalapenos.
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11
Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings.
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12
Add the rings to the brine and bring back to the boil.
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13
Fill and close the jars.
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14
Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner.
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15
Set next to the jalapenos in the saucepan.
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16
Turn the heat under the canner to high.
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17
Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2 inch of headspace at the top.
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18
Run a clean chopstick around the inside of the jar to dislodge any trapped air.
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19
Wipe the rims of the jars with a damp paper towel.
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20
Place the lids on, and screw on the rings until just finger-tight.
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21
Seal the jars.
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22
Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical.
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23
When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered.
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24
Bring the water to a full rolling boil, and process for 5 minutes.
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25
Remove and cool.
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26
Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical.
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27
Do not set hot jars directly onto cool counter surfaces.
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28
Leave to cool, undisturbed, for at least 12 hours.
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29
If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
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30
Label and store.
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31
Add a label to the lid or side of your jar, noting the date it was canned.
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32
Remove the rings and store jars in a cool, dark place for up to one year.
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33
Refrigerate after opening.
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34
Properly-handled sterilized equipment will keep canned foods in good condition for years.
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35
Sterilizing jars is the first step of preserving foods.
