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?
For those I'll use in the upcoming year until the next harvest, I just stovetop pickle them with salt, vinegar, sliced, PEELED, carrots, a few cloves of garlic, and a brief boil to bring the outside to 140F for about 8 minutes. I then store them in the fridge.
I haven't died yet.
/johnny