How to Can Jalapenos
To can jalapeños, start by submerging the chopped peppers in water and pickling lime, and soaking them in the refrigerator for 24 hours. Afterwards, combine mustard seeds and celery seeds in a dish for the seasoning, and evenly distribute it into your jars. Then, drain the peppers, and add them to your jars. Next, bring vinegar, salt, and water to a boil to make a brine before adding it to each jar. Finish by tightening the lids and processing your jars in boiling water for 10 to 15 minutes.
Wash the jars and lids. Use a clean dishcloth to scrub the jars and lids with dish soap and warm water. This is especially important if the jars have been used previously, but it should be done even if the jars have never been used. Use boiling water to sterilize the jars. Boil a large stockpot of water on the stove over high heat. After the water reaches a rolling boil, carefully lower the jars inside the pot using jar tongs. Do not let the jars bump into each other, as this could lead to chips or cracks forming. Allow the jars to sterilize in the hot water for 10 to 15 minutes before carefully removing them with jar tongs. Sterilize the lids separately. The lids also need to be sterilized before use, but some canning lids should not be boiled in water prior to the canning process. To be on the safe side, heat water in a small pot to a boil, reducing the heat before it reaches a rolling boil so that it just barely sits at a simmer. Use jar tongs to place the lids into the hot water and remove the lids with your tongs after 5 minutes pass. Dry your jars and lids. The jars and lids should still be warm when canning the peppers. As a result, instead of allowing them to air dry, dry the supplies quicker by using a clean, dry dish towel or paper towels. Use high-quality peppers. Stay away from soft peppers or spotty, diseased peppers. Instead, opt of ripe, firm jalapeños that are a vibrant green, yellow, or red. Cut the jalapeños into slices. Each slice should be about 1/4-inch (6.45-mm) thick. Use a sharp knife to make clean cuts, or use a mandolin slicer if there is one available. Throw out the stem end. Mix the 1 1/2 gallons (6 liters) of ice water with the pickling lime. Combine the two ingredients in a food-grade plastic, steel, or glass container. Be careful as you work, since inhaling too much of the lime dust can irritate your respiratory system. Soak the jalapeños in the ice water solution. Stir the peppers into the solution to make sure that they are all moistened. Refrigerate the jalapeños. Transfer the container of lime water and jalapenos to the refrigerator and keep it there for 12 to 24 hours. Stir the peppers every few hours as they continue to soak. Drain and rinse the peppers. After they finish soaking, drain the lime water from the peppers by pouring the contents of the container through a colander. Rinse the jalapeño slices with running water. Soak the peppers in clean water. Place the peppers in a clean container and cover them with cold water. Refrigerate them as they soak for an hour to remove any additional lime. Drain the water again. Rinse, soak, and drain the peppers twice more. The process may seem excessive, but it is important to follow in order to remove all the lime and to reduce the number of seeds that get preserved. Boil water inside a boiling-water canner. As you prepare the jars for canning, you should get your canner ready. Fill the canner with enough water to completely submerse the jars in. Position a jar rack inside the bottom of the canner to prevent the jars from sliding around. If you do not have a boiling-water canner, you can use a large, heavy stockpot instead. Make sure you still place something at the bottom of the stockpot to prevent the jars from moving around later on, though. Combine the mustard seed and celery seed. Mix the two seasonings together evenly in a small dish. Distribute the seed mixture into the jars. Spread equal amounts of the seed mixture into each pint-size (500 ml) jar until all of the mixture has been used. Place a funnel in the top of each jar. Use a wide-mouth funnel, if available, to make it easier to pack the peppers into each jar as you work. Transfer the pepper rings into each jar. Distribute equal amounts of the peppers into each jar using a large serving spoon or measuring cup. Leave 1 inch (2.5 cm) of empty headspace in between the peppers and the top of each jar. Boil the vinegar, canning salt, and purified water. Combine the three ingredients in a saucepan and heat them over high heat, stirring occasionally. Once the salt is dissolved and the solution has reached a boil, remove it from the heat. Ladle the brine solution over the jalapenos. Use a ladle to pour the vinegar brine into the jars, covering the peppers completely and filling in any air pockets further down inside the jar. Leave 1/2 inch (1.25 cm) empty headspace. Wipe the rims of the jars clean. If anything got onto the rims of the jars as you worked, it is important to clean it off with a clean, damp cloth. Excess seasoning or brine could actually interfere with the lids and prevent them from sealing correctly. Place the lids on the jars. Two-piece metal canning lids work best. Screw the lids onto the jars, stopping once you feel resistance. Do not tighten the lids too much, since doing so can cause damage to the jars. Process the jars in a boiling-water canner. Carefully lower the jars into the boiling water inside the canner using jar tongs. Do not allow them to bump as you move them, and do not allow them to touch once they are sitting in the canner. The amount of time you need to process them for will vary depending on your altitude. At 1000 ft (304.8 m) or below, process the jars for 10 minutes. Between 1,000 feet (304.8 m) and 6000 ft (304.8 m to 1.83 km), process the jars for 15 minutes. Above 6000 ft (1.83 km), process the jars for 20 minutes. Remove and cool the jars. Use jar tongs to carefully remove the jars of jalapeno slices. Let them cool in a draft-free spot for 12 to 24 hours. Check the seals. If the center button on the lids pop up and down, the lids have not sealed and the peppers are not safe for long-term storage. If the button does not move, however, the lids have sealed correctly. Store the peppers in a dry location. A kitchen cabinet or pantry works well. Shake the jars to disperse the seasonings evenly before serving. 
Wash the jars and lids. Use boiling water to sterilize the jars. Sterilize the lids separately. Dry your jars and lids. Use high-quality peppers. Cut the jalapeños into slices. Mix the 1 1/2 gallons (6 liters) of ice water with the pickling lime. Soak the jalapeños in the ice water solution. Refrigerate the jalapeños. Drain and rinse the peppers. Soak the peppers in clean water. Rinse, soak, and drain the peppers twice more. Boil water inside a boiling-water canner. Combine the mustard seed and celery seed. Distribute the seed mixture into the jars. Place a funnel in the top of each jar. Transfer the pepper rings into each jar. Boil the vinegar, canning salt, and purified water. Ladle the brine solution over the jalapenos. Wipe the rims of the jars clean. Place the lids on the jars. Process the jars in a boiling-water canner. Remove and cool the jars. Check the seals. Store the peppers in a dry location. 