Canning Process

• 1). Fill canner with enough water to cover submersed pint jars. Bring water to a boil then reduce heat to a simmer (about 180 degrees Fahrenheit). Lower jar rack into canner.
  
  
• 2). Wash jars, lids and screw bands in hot, soapy water. Rinse jars and place them in canner on jar rack, being sure they are submersed in water. Rinse lids and place in pan of warm water. Rinse screw bands and set aside.
  
  
• 3). Combine vinegar, water and garlic in stainless steel saucepan. Bring to a boil, reduce heat and simmer for 5 minutes. Discard garlic.
  
  
• 4). Pack peppers (either whole or sliced with stems removed) into jars. Leave 1/2 inch of headspace.
  
  
• 5). Ladle the vinegar and water (brine) into the jars, covering the peppers and leaving 1/2 inch of headspace.
  
  
• 6). Wipe jar rim with clean damp cloth. Remove lid from water with a magnetic or nonmetallic utensil and center it on the jar rim with the rubber seal down. Place a screw band over the lid, tightening it until you meet resistance and then continuing until it is fingertip tight.
  
  
• 7). Place filled jars on canning rack and slowly lower into the canner's hot water. Be sure jars are completely covered; adjust as needed. Put the lid on the canner, bring the water to a full rolling boil and continue rapid boiling for 10 minutes.
  
  
• 8). Turn off the heat, remove the lid and let canner rest for 5 minutes. Using jar lifter, remove the jars, being sure to keep them upright, and set them on a towel. Let them sit, undisturbed, for 24 hours.