Ingredients
Method
- Wash the jars and rings with soap and water and set aside.
- Place the jars into a large water bath canner over high heat and fill the pot with enough water to cover the jars by an inch. Cover the pot and bring to a boil.
- While the jars are being sterilized, wash the jalapenos and, wearing gloves, remove the stems and cut the jalapenos into 1/4 inch coins.
- Boil the jars to sterilize for 10 minutes then carefully remove from the water bath canner using canning tongs. Reduce heat to medium-low and keep covered.
- Divide the pineapple chunks evenly between the jars and then top with the sliced jalapeno peppers, packing them down slightly into the jar. Set the jars aside for now.
- In a small saucepan, mix together cider vinegar, sugar, mustard seed and celery seed. Heat to a boil then reduce the heat and simmer for 5 minutes.
- Turn the heat back to high on the water bath canner to return to a boil.
- Remove the brine from the heat ladle the brine into the jars, leaving 1/4 inch headspace. Remove air bubbles with a rubber spatula or chopstick.
- Wipe the rims of each jar with a damp paper towel and place on the seal. Apply the ring fingertip tight. Using the canning tongs, gently transfer each jar to the water bath canner.
- The jars should be covered by at least an inch of water. Return the water to a boil and process for 10 minutes.
- Using canning tongs, remove from the water bath canner and transfer them to a kitchen towel or cooling rack. Leave to cool for 4 hours minimum before handling.
- For best results, allow to rest for at least 14 (preferably 28 days) before opening so that the flavors have time to develop. Refrigerate after opening. Enjoy!
Nutrition
Notes
*Check seals and if any haven’t sealed by the 4 hour mark, reprocess or refrigerate.
Makes 10 small (4 oz) jelly jars or 4-5 half pint mason jars.