4 pounds jalapenos (about 80) sliced into rings.
6 cups of sugar
2 cups of cider vinegar
6 Tablespoons of mustard seeds
3 Tablespoons garlic powder
3/4 teaspoon turmeric
3/4 teaspoon celery seed
3/4 teaspoon cayenne pepper
In a large pot add all ingredients EXCEPT jalapenos. Bring the sauce to a boil, then lower the heat and simmer for at least 5 minutes.
Add the jalapeno rings toss to coat, simmer for at least 5 minutes.
Scoop the jalapenos into the jars with a slotted spoon. Should fill 6-8 pint jars depending on the size of your jalapenos. Top off with the sauce leaving 1/4 inch headspace, wipe the rim with vinegar, put on the lid and band finger tight.
Place the jar in the water bath pot, when all the jars are in the pot, cover the jars with at least 2 inches of water.
Bring water to a boil and boil for 20 minutes for sea level.
