I started with about 4 lbs of mixed hot peppers:

    Jalepeno pepper, Emerald Fire (a new AAS winner)
    TexMex pepper, Joseph E Parker
    Poblano, Ancho 211

I cut these in rings and canned them according to directions in the Ball Home Preserving book. They are delicious. Nice and hot! I only wish they didn’t loose so much of their bright green color. I wonder if they retain it more with a pressure canner.