Spent pretty much all day mucking about in the kitchen with peppers. Learned a lot. Nearly ruined all those lovely jalapenos. Sliced them too thin and cooked them too long. The banana peppers went a bit better. I swear I crammed those in there until I could cram them no more and they still turned out looking like bottled vinegar with a few peppers floating about. The jalapenos were even worse, I started with 8 pints. When I finally pulled them out of the canner I thought no way am I going to take a picture of these. Opened all 8 jars and spooned the peppers into 3. Ran another sealing cycle on those 3 and another jar half full of little but whole peppers. Sigh.
Go ahead and laugh, enjoy!
What's 4 Dinner Solutions 
That’s funny, the exact same thing happened to me with the whole jalapenos. I started off with 10 jars and wound up at the end with 3. Went through 3 canning cycles!
If you are thinking of doing tomatoes, even though you cram them in as much as possible, there will still be a gap of about an inch at the top of a quart jar.
I’ve had a lot of success with bread and butter pickles, though. I’ve been giving them away to everyone I know and still have about a case each of quarts and pints. I’m thinking of doing some roasted jalapenos with a homemade adobo sauce soon. I’ll let you know how it comes out.
As for sliced jalapenos, I didn’t even bother with canning went straight into a big Dominoes sugar container with vinegar and sugar and to the frig.
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I may do the next batch of sliced jalapenos like the carrot/daikon pickle did a while back, just boil vinegar, salt, sugar, and water-pour that over the peppers in a jar.
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