But this year is starting off with a stubbed toe on the pepper front. My NM chili seeds haven't proofed yet, and I lost the first attempt of the jalapenos.
I do save seeds after careful selection, and have for years, especially for my peppers.
These jalapenos start off very mild, and by the end of the season, they are VERY spicy. That's the reason I kept propogating them. I could can mild and spicy from the same plant, based on where I picked them during the season.
/johnny
Could you share any helpful hints on canning your jalapeños? Any special tricks? I read somewhere that peppers can taste bitter after processing. Have you ever had this problem?