1-Getting started: Getting started with canning banana peppers involves careful steps to ensure safety and great taste. First, gather all ingredients and sterilize your canning jars by cleaning them thoroughly and boiling in a water bath canner for 10 minutes. This sets the stage for a smooth process that even beginners can handle.

2-Next, wash the peppers, remove stems and blossom ends, then slice them into 1/2-inch rings for even pickling. In a large pot, combine 1 quart white vinegar, 2 cups white vinegar, water, and crushed garlic; bring to a boil and simmer for 5 minutes before discarding the garlic. Now, pack the pepper rings tightly into the sterilized jars, leaving 1/2-inch headspace, and pour the hot brine over them while adding 1/8 teaspoon pickle crisp granules to each jar.

3-Continue by removing air bubbles with a de-bubbler tool and adding more brine if necessary; wipe the jar rims clean and secure the lids fingertip-tight. Process the jars in a boiling water bath canner, covered by at least 2 inches of water, for 10 minutes. Finally, let the jars cool undisturbed for 12 24 hours, then remove the canning rings, wash the jars, and label them with contents and date for easy storage.