Place 1 smashed garlic clove in a hot jar, and pack jar tightly with the jalapeno slices, leaving 1⁄2-inch headspace. Using a canning funnel
the hot pickling liquid over the jalapenos, again leaving 1⁄2-inch headspace. Remove air bubbles with the headspace tool
. Wipe jar rim clean, center the lid on the jar and secure the band to just fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.