Prepare 13 pint canning jars by washing in dish washer or boiling to make sure they are sterile.
Wearing rubber gloves, wash the peppers, cut the tops off and remove some of the seeds. ( the more seeds the hotter). Slice into rings.
Prepare jars by putting 1 T oil, 1T salt, 1 clove garlic, 1 pinch alum, and 1/2 t oregano into each jar. Top with peppers to within 1/2 inch of top of jar.
Bring water, sugar, and vinegar to a boil. Pour hot solution into each jar to within 1/2 inch of top. Remove air bubbles and wipe jar rim. Place a clean hot lid on each jar and seal with ring. Turn jars upside down for 30 minutes Yield 13 pints.