First the Jalapenos.
They are fair sized for Jalapenos.
First thing we need is to get the sugar going. I'm using white cane sugar(Sucrose) so I really want to invert it so I'll have fructose, and glucose.
Which are simpler sugars ,sweeter tasting ,and much better are preserving our peppers.
Here I have 3 cups white sugar, 2 cups water ,2 table spoons apple cider vinegar, and 1 teaspoon salt.
You can substitute practically any food grade acid you want for the vinegar. Lemon and or lime juice also
work great. But it can't be skipped it(Plus heat) is what catalyzes the inversion. You will what to bring the
mixture to a boil, and let it simmer about 30 minutes. If the bubbles start to become "larger" during the
30 minutes then drip some more water in., but not enough to stop the simmer.
(I used about 3 pounds of whole Jalapenos)
Ok while that's simmer you should slice your jalapenos. As you candy them they are going to shrink a lot.
So you will want to cut them fairly thick.
Before you add your peppers to the hot sugar be sure to boil it till the bubbles start to become "larger".
Once you add the peppers the sugar will stop boiling and become very luquidy.
Only add enough of the peppers to so that the top is out of the sugar. Like the picture above. As the sugar boils the bubbles will get large enough to
cover more of the peppers add the rest as it "raises"
This is what it should look like while it's cooking, but before it's done.
You will know when it's done when the sugars "texture" changes like shown below.
And some close ups on the the candied peppers texture after-wards.
Ok that's all for the jalapenos, I'm going to reply to this post with the Habaneros.
Edited by DaQatz, 17 April 2014 - 06:33 PM.