[CH] canning

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I have been looking for a good recipe for canning jalapenos and seranos for 
a while now.  A few weeks ago I tried one and it is horribly oversalted and 
the peppers are mushy.  The ratio was 4 cups water to 2 cups white vinegar 
to 1/4 cup kosher salt.  these were boiled and poured over raw peppers and 
veggies.  The jars were sealed and boiled for 20 mins and shelved for a month.

Does anyone have a good recipe for taste and firmness??

Please help......I'm hoping to bring some good peppers back from the open 
fields to keep me through the winter....

Tommyofthelimpandsaltypepper

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