Ohhh, they call it the Harvest forum huh? I was looking up & down the list for a canning forum. Anywho, the recipe called for a 3 to 1 ratio of vinegar to water, respectively, so I'm good there. The issue with the pepper rings is that once they start floating, they don't pack back down due to their shape. I checked the jars at the store today, while buying another case of jars I might add, and the store sold ones also have this going on, so I have to assume it's safe. Thanks for the response. Joe

Or could it be something like this: This one is not canned. Cowboy Candy 1 1/4 cups sliced fresh jalapenos 1/2 cup sugar 1/4 cup water 1 drop green food coloring (optional) 1. Slice jalapenos, and place in a small sauce pan. 2. Add water and sugar. 3. Cook over medium heat until boiling. 4. Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source). 5. Let cool and place in clean jelly jar. 6. Store in refrigerator. Here is another one. Not sure whether it is actually safe to can. I would seriously doubt either one of these has enough acid. Cajun Candy 1 lb green jalapenoÂs, sliced 1 ½ lb ripe red jalapenoÂs, sliced 2 sweet yellow onions, sliced 1/2 cup vinegar 1/2 cup water 4 cups sugar 1 tsp turmeric 1 tsp celery seed 1 Tbsp mustard seed 4-5 cloves fresh garlic, sliced thin Pinch of salt Slice Jalapenos into 1/4" slices and slice the onions. I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE! Place jalapenos & onions in pan with water and vinegar and bring to a boil. Cover, reduce heat and simmer/steam until tender (about 10 minutes.) Do not breath fumes. Pour off the mixture into a strainer, reserving ½ cup of the water and vinegar. Return the ½ cup water/vinegar liquid to the pan, and add the sugar and spices, cook for a few minutes to completely disolve the sugar...then return the peppers & onions and the sliced garlic to the pan with the sugar/spice syrup. Mix well, and simmer for about 5-10 minutes. Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on snugly. Process in boiling water bath for about 5 minutes. Cool & refridgerate after opening a jar. Now, once you've made the candied jalapenos....and have a jar of them in the fridge - for a special treat, try mixing some of them 50/50 with Smucker's Peach Preserves for a FANTASTIC peach/jalapeno chutney! Great with smoked pork loin, grilled chicken, etc. And one more Candied Jalapenos Cowboy Candy This makes a very tasty and spicy addition to almost any meal. 4 lbs fresh jalepeno peppers sliced 2 lbs onions diced 1/2 cup vinegar 1/2 cup water 6 to 8 cups sugar depending on your sweet tooth I like more 2 Tbs mustard seed 1 tsp turmeric 2 tsp celery seed (optional) 1 Tbs garlic powder 1 tsp ginger Slice Jalapenos into thin slices and dice onions (I would suggest a pair of rubber gloves for handling jalapenos, personal experience, do not touch your face!). Place in pan with water and vinegar,bring to a boil, reduce heat & simmer about 10 min or until tender. (do not breath fumes) . Pour off most of the water vinegar mixture, add the sugar and spices bring to soft candy temperature to completly disolve sugarabout anothe 10 min. Place boiling mixture into jars,leaving 1/4 inch headspace. Adjust caps.

I encourage you to use the search button, there are some really good recipes on here. Also the harvest forum has tons of great resources. You don't really need pickling spice for your peppers, they've got enough flavor. I do recommend some nice peppercorns and pickling salt. I mix 3 parts vinegar to one part water, garlic (whole cloves or minced), salt and peppercorns. That's really all you need for great pickled jalapenos. If you boil the peppers in the solution for a couple of minutes, they will taste more like store bought (rubbery) but if you want to demonstrate the crispness of fresh pickled peppers than don't bother boiling and just cold can them. You can throw in any herbs or other veggies you'd like, (I like carrots). Just make sure the jars are sterilized. Here is a link that might be useful: Article I wrote recently about pickling banana peppers

You can also just use a standard dill pickle brine. Use garlic too, and use the pickled garlic out of the jar - it's delicious. If you get a copy of the *old* Victory Garden Cook Book by Marian Morash, she has plenty of standard formulas in there as well as featured recipes. Cheers Maryanne in WMass