How To Can Jalapenos. For canning jalapenos you can just use a water bath because you are adding acid vinegar to your product. Wash and cut the whole jalapenos into quarter-inch slices.
Use a pair of tongs or wear gloves and add the jalapeno slices to the warm jars. Once opened put the can of jalapenos in the fridge and it can last for several weeks. Label if desired and refrigerate for at least 1-2 weeks 3-4 weeks for optimal flavor.
Pickled jalapenos can last up to 3 months or longer.
Keeping the syrup in the pot transfer jalapenos to sterile Wide Mouth Canning Jars using a slotted spoon filling the jars to 14 of the top. Carefully remove the jars and leave to cool on a kitchen towel or cooling rack for at least 12 hours. Use a pair of tongs or wear gloves and add the jalapeno slices to the warm jars. Wipe the rims of the jars with a damp paper towel then screw on canning jar lids.