Cowboy Candy, made with jalapenos and nalapenos

 I have been canning for a good number of years (at least 30) but I ran across something different that I just had to try this year. Of course with most things on the internet I ran across tons of different ways to make it. This got confusing until I realized I just needed to add the ingredients I new my family would like.

One major thing is we like hot but not to hot....I grow jalapenos  and a less hot nalapenos so I went with a 50/50 mix. I also thought my family would like chopped instead of sliced (thought would be better for mixing with cream cheese etc for dipping).

The finished product was really good! Jim even likes it on his morning eggs. Next year I think I'll try one batch with just jalapenos, since the 50/50 is so mild, just curious.

The recipe I used was (so I don't forget) 

1 1/2 pounds jalapeños 

1 1/2 pounds nalapenos 

6 cups sugar

3 teaspoons garlic powder

2 cups apple cider vinegar 

1 teaspoon celery seeds

1 teaspoon cayenne pepper

Next year since we are using more as a condiment than dip I think I will slice them.

I also left the seeds in because most of the heat comes from the membrane inside the pepper.

I just put the last of the canned jars in the root cellar yesterday and the turnips and sweet potatoes go in today, then I'm done.

Can't believe I got out the seed catalogs to look over already, but can't wait for next year :)