Hot Pepper Sauce
Found on Canning Only Recipes
Remove stems from jalapenos (I used a combination of Jalapeno, Serrano, and Cayenne). Cut a slit in each pepper with a knife. Put in pint canning jars, shaking the jar or thumping it on the counter to help the peppers settle (I wouldn't thump the jars on the counter).
Fill with a very hot vinegar mix of 50% vinegar, 50% water leaving 1/2 inch headspace. Put on clean lids and process in a boiling water bath for 15 minutes.