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Canned salads have become a popular fixture in kitchens around the world, celebrated for their convenience, versatility, and ability to deliver vibrant flavors in a compact form. Whether you’re looking for a quick lunch solution, a side dish for dinner, or a colorful addition to a party spread, canned salads can effortlessly meet your needs. One standout option is the Spicy Crunchy Canned Jalapeño Pepper Salad Bowl, a dish that promises to tantalize your taste buds with its bold flavors and satisfying crunch.

Canning Jalapeno Peppers Salad Bowl

Discover the vibrant flavors of the Spicy Crunchy Canned Jalapeño Pepper Salad Bowl, a perfect dish for quick lunches, side dishes, or parties. This delightful salad blends fresh jalapeños, sweet corn, cherry tomatoes, and more, all topped with a zesty dressing. Learn how to prepare and can this tasty dish, ensuring you can enjoy it year-round. With its crunchy texture and nutritious ingredients, this salad is both delicious and healthy, making it a must-try!
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Ingredients
  

4 cups fresh jalapeño peppers, sliced (seeds removed for less heat)

1 large red onion, thinly sliced

3 cloves garlic, minced

2 cups cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 cup black beans, rinsed and drained

1/2 cup fresh cilantro, chopped

1/4 cup olive oil

1/4 cup apple cider vinegar

1 tablespoon honey (or maple syrup for a vegan version)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Instructions
 

Prepare the Jalapeños: In a large mixing bowl, combine the sliced jalapeños, red onion, garlic, cherry tomatoes, corn, black beans, and cilantro. Toss well to mix all the ingredients evenly.

    Make the Dressing: In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, cumin, smoked paprika, salt, and pepper until well combined.

      Combine: Pour the dressing over the vegetable mixture and gently toss everything together until the vegetables are well coated with the dressing.

        Canning Preparation: Sterilize your canning jars and lids by placing them in a boiling water bath for 10 minutes. Remove and set aside to cool slightly.

          Pack the Jars: Use a funnel to pack the salad mixture into the sterilized jars, leaving about 1/2 inch of headspace at the top. Ensure even distribution of the dressing and vegetables.

            Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on top and screw the bands on until they're fingertip-tight.

              Water Bath Process: Place the jars in a boiling water bath, ensuring they're fully submerged. Process for 15 minutes. (Adjust time for altitude if necessary.)

                Cool and Store: Carefully remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. Once cool, check the seals by pressing the center of each lid; it should not pop back. Store sealed jars in a cool, dark place.

                  Serve: Let the canned salad sit for at least a week to enhance the flavors. Enjoy it as a side dish, on tacos, or atop nachos!

                    Prep Time, Total Time, Servings: 20 minutes | 45 minutes | Makes about 4 pints