Cowboy Candy

My Version of Rainbow Cowboy Candied Peppers
Use same recipe for regular Cowboy Candy with Jalapenos

Yields approximately 6 pint jars or 12 half pints, more or less.

 

• 5 to 6 pounds more or less of Firm, Fresh Peppers, Washed and Sliced (I used a mix of Hot Banana Peppers, Jalapeno Peppers, a few Chilaca Peppers and a few Serano Peppers.)
• 2 cups Cider Vinegar
• 6 cups White Granulated Sugar
• ½ teaspoons Turmeric
• ½ teaspoons Celery Seed
• 1 tsp of Mustard Seed (Use 2 if you like it)
• 3 teaspoons Garlic Powder

                  Wash and Slice your peppers.

                                    

Bring all ingredients except peppers to a boil over medium high heat.  Reduce heat and simmer 5 minutes.  Add peppers and return to boil.  Simmer for 4 to 5 minutes.

                                         

Use a slotted spoon and ladle peppers into jars. Bring liquid back to a boil and cover peppers in liquid leaving ½ head space.  Remove air bubbles and adjust head space. 

Wipe rims of jars with paper towel dipped in vinegar to ensure a good seal.  Put on lids and bands.  Tighten finger tight.  Water bath process for 15 minutes. 

Let sit on counter for 24 hours.  Store in cool, dark place.