To can jalapeno slices at home, soak 3 pounds of sliced jalapeño peppers in lime water, and refrigerate overnight. Drain and rinse the peppers, and soak them in cold water for 1 hour; repeat this process three times. Place the peppers and spices in jars, and process.
Wear plastic gloves while handing the jalapeño peppers. Cut the raw peppers into 1/4-inch slices, and discard the stem ends. Mix 1 1/2 gallons of water with 1 1/2 cups of pickling lime, and soak the slices in the lime water for 18 hours. Prepare pint canning jars while the peppers are soaking in cold water. Keep the jars hot, and prepare the lids according to the manufacturer's instructions.
Place 1 tablespoon of mustard seed and 1 1/2 teaspoons of celery seed into the bottom of each jar. Combine 7 1/2 cups of cider vinegar, 1 3/4 cups of water and 2 1/2 tablespoons canning salt in a saucepan, and bring the mixture to a boil. Pack the soaked, drained pickle slices into hot jars, leaving 1/2-inch of head space. Pour the hot brine solution over the peppers, assuring that the peppers are covered and head space is maintained.
Remove the air bubbles from each jar, and wipe the rims. Put lids on the jars, and process them in a boiling water bath for 10 minutes at low altitudes and 20 minutes at high altitudes. Allow the processed jars to cool for 12 to 24 hours, and then check the seals.