If I was canning peppers I would use this recipe. I had found another one that had apples in it and I would use this one.
Here is a recipe for my hot sauce also
Canning hot sauce.
8 Cups tomatoes
1 large green pepper
1 medium to large onion
2 to 3 cloves garlic
1 1/2 tablespoon of salt non iodized or canning salt
1 tsp oregeno
1 tsp parsley flakes
1/3 cup vinegar
2 tsp jalapenos for mild sauce
boil 5 to 10 minutes and put in jars
Shawn

Is this recipe incomplete? I think we need a fuller description of the direction process.

The recipe says the oil is the secret. Does the oil keep them crisp? I have canned them before and they get soft or mushy. Am looking for a recipe that keeps them crisp. Thank you,

Hi Betty,

The crisp pickles result from less time in the processing.

If you really want a crisp pickle and will be using it in 3-4 weeks, keep it in the refrigerator.
-- CM

Not a canner but stumbled on this recipe due to abundance of jalapeno peppers in the garden this year. I really hit the jackpot. All my friends beg for a jar and I've given out the recipe many times to others.