Bottling or canning your own foods can be an enormously rewarding way to stock your pantry shelves. Jams and jellies are the easiest place to start if you are a beginner. When I lived in WA, I used to pick tons of blackberries and strawberries to make into jams and jellies. Here in AZ, it's a bit easier to make jelly out of peppers. Have you tried pepper jelly? Besides being good on a hot roll, it is great on a cracker with cream cheese or sharp cheddar. It makes a fabulous glaze for a roast. It can be used in a sauce for meatballs. Really, it is quite a versatile jelly.
12 hot red peppers (about 3 cups)
4 sweet red peppers
3 cups white vinegar
10 cups sugar
1 1/4 cups certo (3 pouches liquid pectin)
Wear gloves when handling hot peppers!!!!
Blend peppers and vinegar in a blender until pureed. Combine pepper mixture and sugar in a large kettle and bring to a boil. Boil for 8 minutes. Add certo and bring to a rolling boil. Boil for 1 minute. Skim foam off the top of the jelly. Pour into sterilized jam jars, filling to within 1/4 inch of the top. Place lids on top and screw on bands. Place into a boiling water bath. Water must cover jars by 2 inches. Add more boiling water to the kettle if needed to completely cover jars. Cover kettle and process 10 minutes if below 1000 feet sea level. Increase time 5 minutes if 1001-3000 feet above sea level, 3001-6000 feet add 10 minutes, 6001-8000 feet add 15 minutes and above 8000 feet add 20 minutes more. Jelly will not set up until it is completely cooled.
If you want to make green pepper jelly, use green bell peppers and green hot peppers (jalapeno, anaheim, , serrano, etc). The red is just slightly less hot.