We’ve been canning like crazy around here lately.  Putting up our abundance now, hopefully to make a dent in the old grocery bill later on.

We ended up with a small glut of pepper – jalapeno, banana, green, poblano.  So!  Many!  I’m not a huge fan of spice, but I do like a little kick now and then.  I was at a loss as to what to do with all of the pepper.

{Side story: when I was pregnant with one of the kids, someone “kindly” gifted us about ten tons of peppers.  The literally covered our dining room table.  Every time I walked past them, I would have to hold my breath, because the smell almost killed preggo-me.  We ended up having to toss the whole lot!  It’s taken me all of these years to recover from the olfactory trauma and finally be able to face peppers again!}

I stumbled on ton of interesting recipe for Candied Peppers, also called Cowboy Candy.  I knew that, even if it turned out too hot for me, the manly men in my family would devour it.  Turns out, we’re all fighting for it.  This stuff is amazing.  I modified and meshed a few recipes, to make it more suitable to our tastes, and the results are delish.  We’ve been throwing it on everything – crackers, sandwiches, it even showed up on last nights tacos.  Yum.


Since the flavors must all meld, to obtain the amazing depth of flavor, these little jars have to sit for 3-4 weeks.  It’s a good thing pepper harvests come in waves and you can stagger your canning adventures.  Cowboy Candy in steady flow is a good thing.

Cowboy Candy

2 pounds of peppers – I used a combination of jalapeno, poblano, and banana

3 C vinegar

2 C white sugar

1t turmeric

3 cloves crushed garlic

In a saucepan, boil the vinegar and sugar until the sugar has dissolved.

Add your sliced peppers, turmeric, and garlic.  Simmer for about 5 minutes.

Pack peppers and sauce into warm, sterilized jars.

Process in a water bath canner for 10 minutes for small jelly jars or 1/2 pints and 15 minutes for pints.

Label with the date, so you know the exact moment your 3 week setting period is up!


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