Quote Originally Posted by Deborajen View Post
I've canned jalapenos in the past
Jalapenos actually freeze very well. Don't even blanch them, just pack fresh-picked peppers in glass jars and freeze as is. (Then you don't get that nasty vinegar flavor from canning them either.) They keep just fine even past the next harvest in our freezer (-5° to 0° F).

Or if you let them mature to red, you can cut them in half and dry them in a food dryer or very low oven - they have too much water to air dry though.