Not following the instructions, as GB said, is asking for trouble no matter what you are canning or how long you have been canning:
Originally Posted by Colorado State University Extension Service - Fact Sheet # 9.314
Pickled peppers and mixed vegetable-pepper home-canned products are commonly prepared by many Colorado households. These products also have been implicated in botulism deaths due to the use of untested recipes, under-acidified products, addition of too much oil, or lack of processing.
The National Center for Home Food Preservation
is a good place to start learning about canning, and the Pickled Hot Peppers
page steps you through the process with one recipe. The Colorado State University Extension Fact Sheet # 9.314 Making Pickled Peppers at Home
is also good (conforms to the standards at the NCHFP) but has a little more info and recipes for pickled peppers.
If you can follow instructions there is no reason for you to be afraid to try it!