I just fi is he'd putting up two pints of jalapeños. It's a little effort, because I seed the, but I prefer mine to the store bought one because they are firmer.

Those look great !

I bet they are better, some of the store bought ones are pretty dang mushy.

We add a few baby carrots when we make ours.

we leave the seeds in, I do like the heat...

The heat comes from the ribs on the inside not the seeds.

Google says we are both wrong.

If you are looking for the source of heat, which comes from the chemical capsaicin in chile peppers, the statement that you will most often find goes something like this: The source of heat in a chile pepper is not the outer flesh of the chile, but rather the inner membranous ribs and the seeds. To remove some of the heat, remove all the seeds and the ribs.

This is both incorrectly stated and the source of an urban myth about chile peppers. That is, that a lot of the heat, or capsaicin, in a chile pepper is contained in the seeds.

The fact is that the seeds themselves have no heat.

However, the ribs do contain a good deal of the capsaicin heat of the chile. The ribs do not contain all of the heat, though, as is often claimed.

The flesh of a chile does indeed have plenty of heat, and this is very easy to verify for yourself.

another one

nice job Bill!

Bill do you put a little lime in yours to make them crunchy.

No. I just make a brine of two parts water, one part vinegar, and salt heated in the microwave.

Looks good Bill. I am not sure about the fact that the seeds contain no heat. Those crushed red pepper flakes have heat for sure.