Hi - all kinds of previous discussions here on canning hot peppers both roasted and pickled - recipes and tips included. Also be sure to check out the tested recipes at NCHFP.

Dave

Here is a link that might be useful: canning hot peppers discussions

I can the very thin delicate pepproncini and do not use any heat methods. The heat is what softens these up quickly. Boiling the brine and pouring it over a batch of the peppers will also turn them to mush instantly. I use a vacuum process instead, as I mentioned in many previous posts. Its the exact same method used by commercial picklers that make these same peppers, except on a smaller scale. A strong vacuum pump, able to pull a high vacuum on a large container while the peppers are inside, pierced and soaking in the brine. After several minutes of exhaust and vacuum cycles, the peppers get put into Ball jars and a vacuum is pulled a few times more while filling the jars with fresh brine. The brine is pickling salt and full strength vinegar (5%). Once the jars show minimal bubbling, a lid is placed between the jar adapter (Food Saver attachment) and the jar. The final vacuum is pulled and then the vac hose is pulled off the adapter, which causes a small 'slug' of air to enter and seal the lid instantly. They all get a good pull down concave lid. I rinse off the jars and thats it. No heat, no BWB, no PC, no boiling of anything. I have recently purchased a few stronger piston pumps and moisture traps to catch any liquid that might get sucked into the hose. NEVER use a Food Saver machine to do this, as they can get damaged by moisture and don't have a strong vacuum necessary to make a good tight seal. My 3 year old quarts of pepperoncini are just now starting to get a bit soft. I suppose this could also be used for banana peppers, but they would need slicing into strips and deseeded. I cut half the crowns off my peppers and each gets two holes punched into them to pull in the vinegar brine.

Using Pickle Crisp, which is calcium chloride is a good way to go. It really does work well. Same thing the commercial industry uses.
At the extension office we would not be able to recommend not using a heat treatment. The heating is what kills enzymes, bacteria, etc. and makes a true vacuum seal. We feel it is necessary on all foods.