Does anyone have a copy of the Ball "Blue" (cover) Book of home canning? I am looking for their recipe for pickling Hot Peppers (and can't find my copy!). For some reason I remember it to have a ratio of about 4 parts Vinegar to 1 Part Water, which is very vinegary (as most recipes for peppers call for about 1 to 1). It is the recipe for hot peppers that also calls for adding some horseradish to the solution, and it is THE BEST I have ever used. Please repond to my eMail if possible, ASAP, as I have 20 lbs. of hot peppers soaking in salt water ready to be jarred!