You will want to be sure to follow the instructions on the back of the package!  Even if you are novice canner, the instructions will walk you through the process and you will have pretty jars of food before you know it.  Want to branch out beyond jalapeno peppers?  Get the Ball Blue Book for Canning.  It should be available in the canning section of Walmart or your local store.  It is the canning and food preservation bible and will walk you through any fruit or vegetable.  Now back to our peppers.  Put your mix in a pot according to the directions on the back of the package.  It will look like the image below.

Add your jars to hot water to start getting warm.

Add your lids to hot water also.  Your lids should NOT boil at this stage!  They should only be in boiling water when they are on the jars.  (Or this is always what my elderly canning teachers told me.)

While everything is heating up, slice your jalapeno peppers.  Discard the stem ends.  Wear gloves PLEASE!  I cut them for my own use in food without gloves.  But something about doing this many always tears my hands up.  If you have a burning reaction on your skin to the peppers, soak your hand in vegetable oil for 30 - 45 minutes and that should at least alleviate the pain.  (Yes I have been there, done that.)

Pack your peppers in your jars TIGHT then add your liquid to the jars.  Be sure to leave 1/2 inch of headspace at the top of your jar.  Then process your jars in boiling water that covers the top of them for 15 minutes.  Remove and in a little while you will hear that satisfying POP as your jars seal!

To fully enjoy these peppers, allow them to sit for 4 weeks before opening.  I know that is a long time to wait but they are worth it!