canning peppers

[3 feathers]

My wifes great grandmother gave me a jar of pepper stew and it was great. I have started to grow peppers this year and have gotten a few jalapeno's already as well as some bell peppers and habanero's. Can someone gave me some advice on how to prepare this peppers for canning or how can you do this? I have never canned and I am interested in learning the ropes.
All information would be appreciated.

Thanks to all

[Gooserbat]

I'll tell you how I can 'em

First wash the peppers, then pack your jar (firmly stuf the peppers in the jar.)  If they are large peppers such as the marriachi peppers I grow slice into quarters length ways.  Once the jar is packed cube a couple cloves of fresh garlic and drop it along with eight to ten fresh onion rings on top of your peppers.  Then I pour in a table spoon of brown sugar and a half t spoon of salt.  Then I fill with HOT brine (1/3 part water, 1/3 part white vinager, and 1/3 part apple cider vinager).  Then place the lid on the jar (lid should be prepared for canning see instructions on package) and screw down the ring and let set untill the lid seals.  Let them set four at least a couple of months, three or four would be better, and ... Well if you don't eat them I will.

This is recipe is for a quart jar.  To can in pints use only fout or five onion rings and one clove of garlic.

[Shaun]

thanks Gooserbat, I put up a half doz pints of hot wax tonight and have a gallon+ of jalapenos in the fridge for the next batch. Hard freeze here in Iowa tonight and last chance to get the garden harvested.