If you have never canned before, a great place to start is pickling peppers. They are fast, uncomplicated, require no special equipment, and look beautiful in the jars. We use this to pickle banana peppers and jalapenos, but you could use chillies, habaneras, or even bell peppers, depending on how much heat you like. Blend red and green jalapenos or colored peppers for really eye-catching jars!
Slice peppers into rings (leave most of the seeds in the peppers) and put into pint or jelly jars. Pour boiling water into the jars and let set while you mix the brine:
BRINE: Add one cup of vinegar and a tablespoon of salt to 5 cups of hot water.
Drain hot water from jars and fill with brine. Makes enough brine to fill approximately four pints. Place canning lids into boiling water to soften rubber, remove and place onto jars. Screw on rings and place jars into a hot water bath. A hot water bath is a pot of water deep enough to just cover the jars. Bring water to a boil, then continue boiling for 10 minutes. Remove from the water but do not remove rings from the jars for 12 hours.