Hi,

Of course you can. You just did, didn't you :-) Habenero are not the most well suited variety for canning due to their thinner flesh, but no harm done.
The less hot peppers will gradually taste hotter and hotter. If it is a monster is a matter of taste. But hot it will get for sure.

/Michael

I have tried canning peppers (jalepenos & serranos) for the past four years. Each time I end up disappointed because the end results yeilds soft and soggy peppers. Is there a way to can these peppers and have them come out crisp and firm(er)? PLEASE HELP

Everytime I have pickled peppers using a hot water bath , I have been disappointed with the soft texture. The recipe linked to below ( if not hot water treated but refrigerated) yields peppers with a nice texture. I have not experimented but assume other pickle recipes, if not processed but stored in the frige would also yield better texture

Here is a link that might be useful: Bread and Butter jalapenos