I am looking for information about canning habanero peppers.  I usually make (freeze or eat fresh) a sauce comprised of habanero & serrano or jalapeno peppers, onion, garlic, sugar, salt, dry powdered cayenne, and vinegar.  I understand that blending the sauce may render this unsafe. I'm wondering if I could safely pickle the habanero & serrrano / jalapeno peppers using the nchfp recipe for pickled bell peppers and then blend the sauce once I open the jar?  I'm also wondering - would it be safe to pickle the habanero and serrano / jalapeno peppers whole (with slits cut into the sides) using the pickled bell pepper recipe given their smaller size?  Any advice you're able to provide would be greatly appreciated.  Thank you for your time and consideration.