No, you can't do what your aunt suggests. (Well, you can, but the risk is yours.)

When you open kettle can as your aunt does (dump-in-jar-slap-on-lid) it does "seal" but it's a weak seal and air (along with any contaminants in the air) remains. At the least there's a higher risk of spoilage.

Try it with jam if you wish, but not peppers.

Your only safe option is Pickle Crisp.

Carol

The only way to make them crisp and do it safely is to use Pickle Crisp.
You process to kill bacteria, yeasts, molds,and enzymes.
Otherwise you sealed up all that bacteria in the jars with no place to go but to grow.
Never cut down on a processing time.

You could also do a pickling lime presoak but it is a messy pain to do. I too prefer using Pickle Crisp.

Dave

Where can I get pickle crisp? And does it actually do that -- my canned pickles last year were mushy. I make refrigerator pickles, but I'd like to be able to process some, too.

Caryl

thanks, i'll get the pickle crisp and give it a shot. hope it works out!

Brian, did you use Pickle Crisp, and if so, did it make a difference? I tried canning banana peppers last year as well using a Ball recipe and got the same, mushy/inedible result. This year I purchased Pickle Crisp and have used it for pickles (haven't tasted them yet, allowing 4-6 wks to season), but not with peppers yet. If PC doesn't make a big difference, I may just choose to make refrigerator pickled peppers instead. Thanks.

How much pickle crisp can i use? I used 1/8 tsp per pint and it made ZERO difference.

I have canned pints and did what it said i uesd the pickle crisp and they are still mushy what can i do to make them crisp

i used the pickle crisp and they were also mushy. Looking for recommendations!