I have not tried canning yet, but my nod towards lengthening the "local" season consisted of drying my own chilis. I had some poblano peppers (which are renamed ancho chilis), cayenne peppers, and small, red hot peppers.
To dry them, heat oven to 170F. Place the peppers on a stone or tray in the oven. The small peppers dried out overnight, but the poblanos took all night and all the next day. I flipped the poblanos halfway through.
Washed and dried before oven
Smaller peppers done; gave the poblanos more time
Do you say chili or chilli or chile? Ah the mysteries of the universe...
19 hours ago