Canned Jalapeno Peppers

1/2 (one-half) gallon fresh jalapeno peppers
2 cups vinegar
1 cup water
2 Tablespoons olive oil
2 Tablespoons canning salt

Combine vinegar, water, olive oil and salt in a medium saucepan. Bring to boil. Lower heat and simmer while preparing peppers. Put on clean rubber gloves and wash peppers in cold water. Dry well in paper towels. Slice into ?-inch (one-quarter) thick slices and discard stems. Remove seeds for a milder flavor. Pack into hot sterilized jars. Pour hot vinegar syrup over peppers to within one-inch of top of jar. Wipe jar clean. Adjust lid and band following manufacture directions. Process in boiling water bath for 10 minutes for both pints and half-pints. Carefully remove from canner. Cool jars on dry towels. Test seal when completely cool. If lid pops up and down the jar did not seal and must be refrigerated immediately. Label jars and store in a cool dark place for up to one year. Discard if seal loosens. Yields six pints.