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Hi, I canned my hot peppers this afternoon and they turned out gorgeous. They will be super hot because I didn't remove the seeds, just washed them and packed them in the hot pint jars. Poured a pickling brine over them and BWB them for 10 minutes. Came out looked so pretty. I put the jalapeno peppers together and then combined the chile, habanero and cayenne peppers together.
      Here is the picking brine I used. Found it inthe Ball Blue Book.

      Hot Peppers (pickling brine)

      6 cups vinegar
      2 cups water
      3 cloves garlic crushed

      combine in a large saucepot, Bring to a boil, let simmer for 5 minutes. Discard garlic (I put the garlic in my last jar,
      figured my add to the taste) Pack peppers into hot jars, leaving 1/4 inch headspace. Ladle hot pickling liquid pver
      peppers. Remove air bubbles. Process 10 minutes in BWB.

      I've used it before when I seeded the peppers and cut them into pieces. Now my garden is cleaned out. Jack Frost can come and visit me in Georgia!!

      ruth