I've got a lot of jalapenos and serranos coming in, and I just started home preserving this year. Do any of you have a good recipe and method for putting these up? I think I'll have enough to make two half-pints, so small scale tips would be welcome. I've got a recipe from the Ball _Home Preserving_ Book which also calls for yellow banana peppers, but I'd be interested in hearing what you all have to say. Thanks!