Pack the peppers into the jars and pour the marinade over them. Using a butter knife, pop any air bubbles in the jars. See that the garlic slices are distributed evenly. Be sure to leave 1/2 to 3/4 inch of headspace in the jars, or your seal might fail. (Why? Because the peppers puff up some during the water bath process, and if there is not enough space for the air to be pushed out of the jar by the heat, the pressure will push out oil as well and the seals won’t stick.) Wipe the rims, place on the lids, and screw on the bands fingertip tight.