Some years certain things seem to produce better in my garden than others. This year the peppers have been bountiful, particularly the hot ones like jalapeno which my husband chose to be planted since he loves them. But he can only eat so many fresh ones, so I suggested we find a recipe for canning them in jars. Since we also had a couple of other hot varieties as well as mild banana peppers, some jars got a mix rather than just jalapeno. Today’s batch was the second one which yielded around 11 pints. We plan on dressing the jars up with personalized labels and maybe some raffia or ribbon around the lids and giving them as Christmas presents. The recipe was a simple one obtained from online that involved pouring equal parts of simmering wine vinegar (I ran out and used apple cider in a few jars) and water over the cut up peppers packed in hot jars with a clove of garlic and ½ tsp of pickling salt or spice. Then they were processed in a hot water bath for 10 minutes. Seemed like a great way to make use of the garden bounty.
thedailylily.com 
Good Job Debi! Canning can puncture the joy mind to days gone by and the joy of cold winter setting in but the reminder of the plentiful family summer gardens supplying food for Sunday and special tables. 🌶🌶🌶
What type of dishes will you add these hotties to or with?
Sure looks pretty easy to do…
Nice to have you share your garden rewards with us. Love to hear from others on caning and freezing. 🍎🍒🍇🍅
Debi, thanks for the fresh tomatoe and cucumber juice you made for Gary and myself.
The peppers look beautiful in your jars Debi! 🙂
Sara, you asked, “What type of dishes will you add these hotties to or with?”
They may be added to chili or to spice up spaghetti; on pizza, hotdogs or hamburgers. I would also like to try them in a cornbread recipe.
And thanks, Tammy for your gracious comment.