Canned Cowboy Candy Recipes

TROPICAL COWBOY CANDY

Tropical Cowboy Candy image

These jarred jalapenos are sweet, tangy, and spicy! The chunks of pineapple are super tasty to munch on too. There are so many ways to serve this - on hamburgers or hot dogs, in salads, as an appetizer (we poured it over a brick of cream cheese), or eat them straight out the jar. Easy and fun to make, they'd make a great...

Provided by Cathy Smith

Time 45m

Number Of Ingredients 5

Ingredients

2 lb fresh jalapenos
1 1/3 c cider vinegar
2 c fresh or canned pineapple without the juice
4 c sugar
4 Tbsp mustard seed

Steps:

1. Slice jalapenos.
2. Mix cider vinegar, sugar, and mustard seed to a low boil. Reduce for 5 minutes to a simmer.
3. Add jalapenos.
4. Simmer for 5 minutes more.
5. Load hot sterilized jars with 4 to 5 chunks of pineapple.
6. Using a slotted spoon add jalapenos first.
7. I drain the liquid and leave the majority of the seeds out of the jars but you can put them in.
8. Add liquid filling the jars leaving a 1/4 headspace.
9. Remove air bubbles with a rubber spatula or chopstick and refill to headspace, if needed.
10. Wipe rims with a wet paper towel.
11. Add hot lids/rings.
12. Place in water bath canner.
13. Process at a full boil for 15 minutes.
14. Note: If you like it even milder then, by all means, split jalapenos in half and take out the seeds and ribs.

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