In a medium-sized saucepan, stir together 2 cups of the water, the rice wine vinegar, sugar, salt, peppers, garlic; bring mixture to a boil. Boil for 5 minutes.

While the sauce is boiling, whisk together the remaining 1/3 cup of water with the Clear Jel.

While stirring the sauce mixture vigorously, pour the canning starch mixture into the pan; keep stirring and bring the mixture back to a boil. Lower heat and simmer for 1 minute.

Use a ladle to scoop the sauce into glass jars, leaving 1/4-headspace. Use a chopstick to remove any air bubbles and then adjust the level with additional sauce if needed.

Moisten a paper towel or cloth with some vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately.

If using right away, allow to cool completely and enjoy. Or store in the refrigerator for up to 3 weeks.

TO CAN: Using nonslip tongs, transfer the sealed jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return water to a boil and process for 10 minutes.

Carefully transfer the jars to a wire cooling rack and allow them to cool completely, preferably overnight. Wipe jars clean, label, and store in a cool dark place with other canned goods. Once opened, the sauce will keep for up to 3 weeks in the refrigerator.