Recipes for canning jalapeno peppers include pickled jalapeno peppers and jalapeno jelly. To make pickled jalapeno peppers, take 2 quarts of jalapeno peppers and slice each pepper or keep the peppers whole. If keeping the peppers whole, cut two small slits in the pepper to keep the peppers from bursting. Tightly pack the peppers into clean, hot jars. Combine 2 cups of white vinegar with 2 cups of water and heat until simmering, but do not boil.
After bringing the water and vinegar to a simmer, pour the hot mixture over the peppers, allowing 1/2 inch of headspace in each jar. Place some pickling salt and 1 clove of garlic in each jar. Seal jars and process in a boiling water bath for 10 minutes.
To make the jalapeno jelly recipe, take 1 green bell pepper and combine it with 12 jalapeno peppers in a food processor or a blender until finely chopped. Move the peppers into a large saucepan and add 1 1/2 cups apple cider vinegar. Bring the mixture to a boil and simmer it for 15 to 20 minutes. Use at least two layers of cheesecloth to strain the mixture. After straining, about 1 cup of liquid should remain.
Put the liquid back into the saucepan and mix in a pinch of salt and 4 1/4 cups of granulated sugar until both dissolve. Bring to a boil over medium-heat until the mixture reaches a rolling boil. At this point, stir in 4 ounces of liquid pectin, and stir the remaining peppers into the mixture. Ladle the mixture into sterile jars, allowing 1/4 inch of headspace in each jar, and use a hot water bath to seal the jars. After breaking the seal, refrigerate the jelly.