Thank you everyone for your comments and suggestions. I've been away for a couple of days so I'm sorry I didn't get back to you sooner. I usually don't wear gloves unless I'm working with habenaros (spelling?). Then I put the hand that will hold the pepper in a small sandwich baggie. I haven't had too much trouble with my hands burning or touching my eyes. It may be a hold over from when I was a chemist that I don't touch my face often when I'm working in the kitchen/lab. I'm sure one bad incident will probably change my mind in the future but so far I'm risking it. I'm not sure about tough skinned peppers either. I've tried to use the recipes so far that do not require taking the skins off the peppers because that seems like a lot of work and I'm lazy. I don't mind eating the skins if the pepper pieces aren't too big. Thanks again everyone for replying to my questions. ~Cindy

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.

This is the recipe that i used, from the blog Homesick Texan- but did not cook in oil first and left out most of the vegetables (just a few carrots here and there). Pickled jalapenos (escabeche) Ingredients: 1 pound of jalapenos, cut into rings 1 small head of cauliflower, cut into florets 3 carrots, peeled and cut into rings 1 small onion, cut into rings or slivers 6 cloves of garlic, minced (6 teaspoons) 1 tablespoon of canola oil 6 teaspoons of peppercorns 6 teaspoons of cumin seeds 6 sprigs of cilantro 2 cups of white vinegar Salt Water Six pint jars, sterilized Method: 1. Cook the peppers, carrots, cauliflower and onion in the oil on medium heat for ten minutes or until onion is clear. 2. In each jar, place the equivalent of 1 minced clove of garlic (1 teaspoon), 1 sprig of cilantro, 1 teaspoon each of peppercorns and cumin seeds. 3. Divide pepper mix between the six jars. 4. Add 1/2 cup of vinegar to each jar and then fill the rest of the jar with water, leaving 1/2 inch at the top. Add a dash of salt. 5. Seal and then give jar a good shake. 6. Refrigerate overnight and they should be ready within 24 hours. Will keep in the refrigerator for a month. Makes 6 pints Here is a link that might be useful: Homesick Texan - Cool off with Hot Jalapeno Pickles

Bill, You are the nth person calling me a mad man. I am proud of my mental state...LOL If any off balance fool wants to replicate my Nga Chutney pickle, he or she may have to either pay the royalty for the recipe or try and hold me to ransom. Hahahaha Seriously speaking, a research of almost two years has gone into perfecting the recipe which I am planning to exploit commercially (if this economic downturn continues any more). I am also giving finishing touches to my Hot sauce which my friend in Ohio is going to test, taste and certify as "Fit for Non Human consumption" Hope you won't mind dear friend. NJA