Large pepper preservation… multiple recipes

Hot Pepper Jelly Recipe
1 1/2 cups finely chopped and seeded red bell pepper
1 cup finely chopped and seeded yellow bell pepper
1 1/4 cup finely chopped and seeded green bell pepper
1/4 cup finely chopped and seeded Jalapeño pepper (or spicy pepper of choice)
1 cup apple cider vinegar
1.75 oz package of powdered pectin
5 cups sugar
Prep jars and lids for canning. Place all chopped peppers in a large saucepan over high heat. Mix in apple cider vinegar and powdered fruit pectin. Stir constantly. Bring to a rolling boil. Remove from heat. Add sugar and place back on heat. Return back to a rolling boil for a minute. Remove from heat again and skim off any foam from the top. Ladle into jars, wipe rims and place on the lids and rings fingertip tight. Hot water bath can for 5 minutes. Remove jars from canner and let cool completely before checking seals.

Pickled Banana Pepper Recipe
14-16 oz fresh banana peppers
2-3 cloves of garlic
1.5 cups vinegar of choice
1.5 cups water
1/2-1 tsp salt

Clean jars, pack with peppers and place in 200-degree oven to warm. Place lids and rings in a top of water and bring to a boil. Bring brine to a boil. Once lids/rings, jars and brine are all hot; carefully fill jars. Place lid and ring on as tight as possible. Flip hot jar upside down on the towel on the counter or table. Once all jars are filled and, on the towel, cover all jars with another towel and allow them to cool. Check seals after about 24-48 hours.