Safe water:vinager ratio for hot water bath?

Canning some jalapeno peppers, was looking through two of my recipe books and went to the ball canning site.

All three sources gave a different water:vinager ratio.

The ball website was 1:3, all the way down to 50:50 in one book. That was 1 cup water to 3 cups vinager.

What is the safe ratio for something like peppers with only a hot water bath? I went with the 1:3 ratio just to be safe.

Do I need to go with 1:3, or will something like 50:50 be safe?

In short, what is the safe ratio to stop botulism?

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Safe water:vinager ratio for hot water bath?