Jim'S Sweet Jalapenos

1. Wash, de-stem, and slice peppers.

2. Put in pot with sliced onions, vinegar, and water. Cook and stir for 7-10 minutes.

3. Drain - save 1/2 to 3/4 cup of juice.

4. Put juice back in pot with tumeric, sugar, and mustard seed. Cook for 5 minutes or until sugar dissolves.

5. Put peppers back into pot and cook 7-10 minutes.

6. Put into 1/2 pint jars.

7. Seal and boil in water 10-15 minutes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	11.1541 g
Protein	25.1295 g
Carbohydrates	1180.4597 g
Energy	4842.2087 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3878 g
Water	2456.1351 g
Aspartic acid	0.4875 g
Calcium, Ca	487.9887 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0158 g
Lutein + zeaxanthin	19569.8068 g
Fiber, total dietary	69.1842 g
Fatty acids, total saturated 22:0	0.079 g
Carotene, beta	12726.1551 g
Niacin	29.6602 mg
Vitamin A, RAE	1224.8269 g
Arginine	0.3568 g
Riboflavin	1.6644 mg
Tocopherol, beta	3.8564 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.1343 g
Fatty acids, total saturated 20:1	0.2516 g
Glutamic acid	0.8742 g
Sodium, Na	116.9169 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0719 g
Total lipid (fat)	11.1541 g
Manganese, Mn	5.2307 mg
Fructose	62.1136 g
Proline	0.2441 g
Fatty acids, total saturated 16:0	1.3123 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.4061 g
Sucrose	1003.8592 g
Choline, total	192.8618 mg
Fatty acids, total polyunsaturated 18:1 t	0.0053 g
Sugars, total	1103.2786 g
Serine	0.113 g
Fatty acids, total saturated 10:0	0.1252 g
Fatty acids, total saturated 18:0	0.3985 g
Vitamin B-6	9.7645 mg
Selenium, Se	24.0821 g
Ash	15.5637 g
Fatty acids, total saturated 18:1 undifferentiated	1.1336 g
Pantothenic acid	7.4595 mg
Phenylalanine	0.1688 g
Copper, Cu	1.3857 mg
Betaine	1.1915 mg
Thiamin	1.0426 mg
Methionine	0.0489 g
Iron, Fe	15.7797 mg
Carbohydrate, by difference	1180.4597 g
Phosphorus, P	740.2848 mg
Folate, total	654.9204 g
Tocopherol, gamma	2.4504 mg
Fatty acids, total saturated 4:0	0.0907 g
Fatty acids, total saturated 22:1 undifferentiated	0.5894 g
Alanine	0.1422 g
Valine	0.1988 g
Fatty acids, total saturated 18:2 undifferentiated	1.8695 g
Glycine	0.1898 g
Carotene, alpha	1519.5362 g
Glucose (dextrose)	37.0545 g
Fatty acids, total saturated 14:0	0.2248 g
Zinc, Zn	4.6365 mg
Isoleucine	0.1472 g
Tocopherol, delta	0.2778 mg
Fatty acids, total saturated 12:0	0.0683 g
Fatty acids, total polyunsaturated	3.2809 g
Fatty acids, total saturated 14:1	0.0145 g
Tocotrienol, gamma	0.0091 mg
Fatty acids, total polyunsaturated 17:1	0.0154 g
Leucine	0.2557 g
Tocotrienol, alpha	0.5289 mg
Vitamin A, IU	24454.0628 IU
Folate, DFE	654.9204 g
Tryptophan	0.0563 g
Vitamin C, total ascorbic acid	2703.0327 mg
Phytosterols	31.434 mg
Fatty acids, total polyunsaturated 16:1 c	0.068 g
Galactose	0.0126 g
Fatty acids, total polyunsaturated 18:1 c	0.574 g
Fatty acids, total saturated 20:0	0.1171 g
Tyrosine	0.1058 g
Vitamin K (phylloquinone)	421.8608 g
Fatty acids, total saturated	2.4543 g
Histidine	0.095 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0076 g
Fatty acids, total monounsaturated	2.1396 g
Threonine	0.1218 g
Folate, food	654.9204 g
Fatty acids, total polyunsaturated 17:0	0.0542 g
Fatty acids, total polyunsaturated 24:0	0.0066 g
Cryptoxanthin, beta	2381.3628 g
Vitamin E (alpha-tocopherol)	81.9631 mg
Fatty acids, total trans	0.0053 g
Fatty acids, total trans-monoenoic	0.0053 g
Magnesium, Mg	428.3017 mg
Lysine	0.2219 g
Potassium, K	6491.5291 mg
Fatty acids, total polyunsaturated 24:1 c	0.0406 g
Cystine	0.0651 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	5 cups	4029.9	1007.98	0
Garlic	1 teaspoon	4.172	0.9257	0.014
Onion	1	64	14.944	0.16
Vinegar	0.5 cup	25.095	1.1114	0
Water	0.5 cup	0	0	0
mustard seed	1 tablespoon	32.004	1.7697	2.2831
Turmeric	1 tablespoon	29.328	6.3112	0.3055
jalapeno pepper	5 lb	657.7097	147.4177	8.3915