Canning jalepenos

Garden pulled tricks on me. Had so many peppers before the tomatoes were even close to ripe, so I canned several jars of pickled peppers. Now my harvest skews the other way and I have only a few fresh peppers and a glut of tomatoes.
Is it (1) safe, and (2) not ridiculous for flavor if I use pickled peppers (jalepenos, serranos) in place of the fresh peppers in my BWB salsa canning recipe? My first thought is that it's only going to add acid -- which "should" be safe. Am I on the right track? Will it even taste ok? Anyone done this?

My parents grew our own jalepenos in the backyard and we'd pickle a portion. It was literally just pouring white vinegar in a jar, adding a bunch of morton's salt, and throwing in fresh cut jalepenos whenever we happened to be chopping them - storing all of this in the fridge.
I'm now grown up and researching pickling methos & have got a few questions because there's so much info out there :D I'm trying to better understand what's followed for safety reasons vs. flavoconvenience.

• Brine mixture - Is adding water to the vinegar necessary? Is there really a difference between pickling/canning salt and regular salt?
  
• Boiling - If I want to experiment with adding garlic & other spices to the mixture for a different flavor profile, is boiling now necessary? I don't intend to ever keep the jar outside of the fridge, so I think boiling the solution isn't necessary from a safety perspective, only for helping get the garlic flavor infused faster, right? I'd also want to boil if I'm trying to pickle "harder" vegetables, like carrots?
  

I do not work for this place, but my mother found out about it and I felt like I needed to share here. We went to the location in Wiggins, MS and it was awesome. They charge 12 bucks per 5 gallon bucket that you pick.
The tomatoes were incredible and I was a canning crazy woman for a few days.
They also have pre picked items available. This coming Saturday is their last day of the season.
Make sure you bring you own buckets, a hat, boots, and water!
We ended up with self picked: tomatoes, bell peppers, jalepenos, banana peppers, poblanos, cubanelles. Pre picked: watermelon, peaches, cayenne peppers (half bushel), ufo peppers, onions.
Somehow 5 5 gallon buckets and all of our pre picked items totaled $32. Not sure how the math worked out there, but we think it is because its the end of their season.
https://www.charliesupik.com/
Edit to add: we drove 3 hours to get here and it was worth it 100%. Arrived by 8:30 and left by 10:30

I followed the first canning recipe I found for a salsa and went to the farmers market and bought the ingredients. I got enough to make about 10 pints of salsa in two batches.
https://www.delishknowledge.com/the-best-homemade-salsa-for-canning/
Everything seemed to go ok, I added 1 cup of vinegar to about 18 Roma tomatoes 5 jalepenos and 5 habeneros and 3 or 4 medium onions and some green pepper and a fuckload of garlic. I did add one can of tomato paste for every batch of 5 pints
I boiled the sauce from about 30 minutes, then took the jars and boiled them and the lids for 5 minutes.. pulled them out using tongs and set them on a clean dish towel. Careful not to touch any part with my hands I filled the glasses with a funnel and ladle then placed the lids on.
Then into the water bath at a rolling boil for 40 minutes.
However today after eating a small amount of salsa (mixed with some sour cream) I have been basically burping and farting non stop. I feel off.. but not nauseous.. just painfully gassy.
I contacted poison control and they laid out what I should do, so I'm not going to go to the doctor unless I am pooping blood or mucus, I have numbness, I can't keep down water or my symptoms last for more than two days.. but I have a few questions to ask you guys
1) I may have touched the edges of the lids to place them on before 40 minutes. Big no no?
2) did I add enough vinegar? Do you ph test to be sure?
3) amounts above are for one five pint batch
4) I watched some YouTube videos that made it seem fairly simple, but now I'm concerned that in my haste to can my garden veg I've poisoned myself. Would you recommend a good "Alton brown" style canning video?
Thank you

• person who can't sleep because he's wondering if he poisoned himself.

We only started canning in the last year or so, and last year made a batch or salsa and a few jars of pickled jalepenos. We ended up not getting enough tomatos/peppers and don't wanna make the same mistake this year as we hope to start some seeds soon.
Last year we did beefsteak tomatos, cherry tomatos, sun gold tomatos, and early girl tomatos, as well as jalepenos, banana peppers, and red and green bell peppers alongside our herbs. We had tons of tomatos and jalepenos, but our other peppers didn't even start to grow until August and riped in October just before we composted them.
This year we were thinking a couple of Roma tomato plants, maybe another jalepeno plant, but I'd love some suggestions on what you typically grow/can! We also do pumpkins, so I'd be interested if anyone ever tried canning those!

So a few yrs ago i got some equipment to can. I got intimidated and didnt do anything with it. So I'm wanting to try to make jalepeno jelly. I lost the lid to my canning pot. Is this a big deal or not?

I want to can a recipe I have for pickled jalepenos with garlic cloves in it its a simple recipe with vinegar, sugar, salt and oregano. All the recipes for canning I can find say to remove the garlic before canning. Is there a way to convert my recipe to a canning recipe? We really enjoy the pickled garlic cloves mixed in the peppers. All of the recipes I've found for water canning say to process 10 minutes. There doesn't seem to be any variation in time. The recipe I have found for pickled garlic also says 10 minutes. Can I combine them?

So I posted a few months back, super excited about canning jalepenos for the first time. I have 7 jars left in my cupboard. Every time I open that cupboard the very strong scent of jalepenos hits me in the face. Is this normal?
I checked the seals and they seem to be fine. Also, I store them with the rings on if that makes a difference. I inspected the jars, none of them seem to be discolored or even losing any liquid.
Will they still be safe to eat over the winter?

My coworker gave me this recipe that I really liked and I would like to can it. I have read that I have to use pressure canning as a boiling method does not work for the ingredients.
Ingredients:
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
2 sorano peppers
3 jalepeno peppers
1 large onion diced
4 cloves of garlic
3 chicken breast
2 lbs smoked chicken sausage
3 cans delmonte zesty jalepeno diced tomatos
2 cans tomato sauce
3 cups reduced sodium chicken broth
Creole seasoning
Paprika
Cheyene pepper
(omitting)22 oz uncle bens whole grain rice

Hey all, so some background, my family and I have always been into BBQ competitions and so we make allot of our own sauces, rubs etc. We do these competitors not for the money but for the love of the game, BBQ is a way of life.
So I've been cooking up a sauce in my head, just branching a variety from another sauce we've made in the past.
I see many of you splicing with Frank's, so here's an easy sauce, that you can make in under an hour. No splicing, no store bought, just homemade goodness.
8-13 Minced Habenero Peppers (Whole, Depending on your spice) 2 Cloves of Garlic. 3 Limes. 1/2 a cups worth of Cilantro.
1(1/2) Cups of Ketchup. 1/2 Cup Dark Brown Sugar 1/4-1/2 Cup Apple Cider vinegar
1/2 Teaspoon White Pepper 1/2 Teaspoon Red pepper 1/4 Teaspoon Black Pepper 1/4 Teaspoon Cayenne Pepper 1/4 Teaspoon Garlic salt 1/4 Teaspoon Onion Powder 1/4 Teaspoon Mustard Powder 1/4 Teaspoon Powdered Cinnamon
Mix all ingredients except Limes, Mince all ingredients until they are as fine as they can be. Cut limes in half and then Squeeze limes in mixed sauce.
Place sauce in pot, bring to Boil, immediately place on Simmer for 35-40 Minutes.
Jar sauce (Should get 2-3 Canning Jars) place in fridge for flavors to mix, when ready for wings, heat sauce, or serve as a side dip.
For more Spice, add 1/2 Teaspoon of Cayenne Pepper.
For thickness, cut or add Vinegar amount.
For tang, add 1 more Lime or to taste.
I like to serve the wings extra crispy, and with a side of fried Jalepenos.
Tell me what you think, and what you would do differently.

Hi all,
I've been searching through this subreddit and seeing a few different things, not getting straight answers.
I make pepper sauce in large batches; usually I freeze it in small containers, but was wanting to give some as gifts to friends who have been requesting it.
The recipe is:
Assorted hot peppers (jalepenos, habeneros, and whatever else I can get)
Chopped garlic
White vinegar
Salt
I cook all of it on a low simmer for at least an hour, or a bit more to make sure everything is soft. I then puree it and put it through a strainer and it goes into the freezer. When it's time to eat it on wings, I thaw it, put it in a pot on the stove and bring it to a low boil to boil out some of the vinegar and reduce it, and then add butter.
I made some jars tonight in a water bath, with all of those steps - cooked garlic and peppers in vinegar for some time, then pureed and strained it. I canned it in jars following all the things I saw online for it. I don't want my friends to get sick from it though, so I'm worried about botulism - since it was all cooked beforehand and is in nothing but vinegar and is then cooked again before eating, is the water bath method safe, or should I put them into the freezer and hold off on canning them until I have a pressure canner?
Thanks in advance!

I have a friend that has generously offered me some garden space this year. I'll have quite a bit of room so I'm going to grow 5-10 varieties of peppers. Jalepeno is the limit of my heat tolerance. I'd like to dry some, roast some fresh for canning salsa, smoke some.
What are your favorite varieties of peppers from the low end of the scoville scale?

Ok, I have never canned before and plan on starting this year. I have harvested some cayenne peppers and jalepenos I would like to pickle together. I'm not going to have time to get to them, so can I free them first, or will that ruin them for pickling?
Also, sweet pumpkin. I am harvesting one tomorrow can I cube it and freeze if first? I was thinking of making pumpkin butter or puree for the fall, but I keep reading that it's not recommended for home canning.
Got any suggests or recipes for a first time canner?