Canned Banana Pepper Rings - cooking recipe

Ingredients

8 whole garlic cloves (optional)
2 1/2 - 3 lbs banana peppers (this is an estimate)
4 teaspoons salt (you will use 1/2 tsp. per jar)
4 teaspoons alum
7 cups water (estimate)

Preparation

1.Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing.
2.Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
3.In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling.
4.At the same time, in a small pot, place jar lids and boil.
5.Once the jars and lids are boiling, turn on low heat.
6.Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 teaspoons salt and 1/2 teaspoons alum to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring to seal.
7.Repeat with remaining peppers and jars.
Once the jars start to cool, they will seal.