I've never had luck "canning" peppers. Any time heat is applied, they've turned soggy/mushy. My favorite recipe for sweet banana and hungarian wax is as follows:
1/2 cup canning salt
1/2 qt oil (olive or vegetable)
1 qt white vinigar
2 qts water
Garlic to taste
Oregano to taste.
Remove seeds and cut the peppers into rings. Soak in glass or stainless container in above mixture overnight in refridgerator. The next day, I put the peppers/mixture in canning jars and refridgerate. They are essentially pickled and not canned and must be kept in the refridgerator but they keep for over a year. I'm trying to finish what I did last year before I make new this year