> We want to be able to keep them unrefrigerated if possible.

and have them last indefinitely? ;-)

the only way to do it so they don't get soft (which is almost impossible) is cold can them.. by that i mean very little heat to seal the jar.. you can try boiling the brine, let sit for a min or so, then pour in jar with peppers. close lid slightly and as it cools, it should create a vacuum and suck the lid down. the vacuum will never be as strong as boiling the jars, so they probably won't last as long, but they should last a few months

you can try calcium chloride. i personally never used it, but other have to some degree of success..

Thank you Stevie.

Ball Pickle Crisp, it works extremely well for me. I believe it is made from calcium chloride as Stevie suggested (?) It's available at most stores that carry Ball pickling jars. But i've never tried it with Jalapeno's, which are a little less crispy than the pepper types i favor for canning.

Personally, i would start a topic in the harvest forum where canning is usually discussed. The folks there may have an extra idea or two.

Harvest forum: http://forums.gardenweb.com/forums/harvest

Steve

Yes, you do need to process them. Here's an approved recipe: http://nchfp.uga.edu/how/can_06/pickled_jalapeno_rings.html

Agree that the Harvest Forum is the best place for this question. To me it doesn't sound like you are wanting pickled peppers. If this is correct then you will need to pressure can them since peppers are low acid. Canning Peppers

Peppers- Safe Methods to Store, Preserve, and Enjoy

Rodney