Add rings and lids to a pot, cover with water and bring to a boil.
Fill the canner 2/3 full and turn the heat on low.
Place water, vinegar, salt in a pot to boil.
Clean garlic
Wash and chop peppers into 1/4” slices. For smaller peppers (smaller than your little finger) you can remove the stem and add whole. For a hotter mix keep the seeds.
Mix the peppers if using more than one type.
Once canning liquid (vinegar, water, salt) is boiling, add garlic and simmer for 5 minutes.
Pack peppers into a jar.
Pour the canning liquid over the peppers working out any bubbles. Leave 1” of headspace.
Clean off the rim with a paper towel dampened with vinegar.
Add lids and rings. Center the lids on the jars. Finger tighten the lids - don’t crank down on them.
Add jars to the hot canner, and slowly lower them into the water with the rack or your jar lifter.
Turn the heat on high.
Process for 10 minutes once the water comes to a rolling boil.
After 10 minutes, turn off the heat and remove the jars. If doing a second batch, I usually remove some of the water and add cold to cool it down to the temp of my canning liquid.
Allow the jars to cool and come to room temperature.
Test the lids to make sure they have dimpled and no longer flex.
Test the lids to make sure they have dimpled and no longer flex.
Once cooled, remove the rings, and give the jars a quick rinse.
Label and date each jar.