that's okay ... think I figured it out. Not that it matters this year -- very few peppers. -Kay

For me, the way I can peppers is I use a vacuum process. The peppers I can are the thin delicate pepperoncini peppers you see in salad bars. These do not can well using regular heat processing as they turn to mush. I pierce each pepper with a sharp skewer and then they get placed in a big air tight container that I fill with vinegar and picking salt (to taste). The container gets filled with the peppers and vinegar brine and the air is removed by a small vacuum pump I use, that has a moisture trap attached. This prevents the liquids from getting pulled into the pump. The container will get the vacuum pump attached and all the air is pulled out of the peppers. Once the air is removed, the vinegar is forced back into the hollow peppers which will soak up even more of the vinegar brine, as the containers need to be vented and refilled with more brine. I have to do this a few times, then the vinegar soaked peppers get put into canning jars, and a vacuum is drawn on them again a few times so they will hold onto the brine, and the liquid level doesn't drop very much more. The final vacuum is done with a lid in place between the jar and the vacuum adapter I attach to the jars (a Food Saver adapter). This adapter then sees the release of the vacuum, which instantly pulls the lid into the seal area of the jar. The jars are now air tight and are held in place inder the vacuum created.

As you can see, this operation is not your ordinary way to do home canning.