I don’t know if it is good or bad luck but I came into a whole batch of serrano peppers just the other day. I will not go into the details, but I have since decided that since I was able to can pickled jalapenos last year, I should be able to succed in canning serrano peppers too.

No special canning equipment or utensils are needed. You will really be pickling more so than canning. Many people still believe the two are similar since they both result in you being able to store your produce in jars for long term storage. Nevertheless, it is a pretty straight forward and easy process.

Here’s What You’ll Need:

• serrano peppers
• pickling spices
• white sugar
• white vinegar
• large pot
• sharp knife
• cutting board
• mason jar

Start the process by washing your peppers, before throwing them into the stock pot with boiling water for at least 3 minutes. Remove from the heat and allow to cool before slicing them about half an inch thick. Layer your spices on the bottom of the mason jar.

The sliced serrano peppers go into the mason jar next. Your vinegar must be boiled before it is added to cover the peppers. Now it is just a waiting game, as you allow the vinegar to cool for a few hours. Feel free to add more vinegar as needed. Screw the lid on and store in a cool dry place.

You can follow step by step on the Crazie Jamie blog, here…

Canning Serrano Peppers

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