Pickled peppers are only processed in BWB. They won't hold up to pressure canning. 1/2 pints or pints only, 10 mins. depending on your altitude.

Most pickled products will not tolerate pressure canning. They turn to mush. It is the vinegar that is providing the safety with pickled products, not the processing. The purpose of the processing is to sterilize the jar and create the needed vacuum inside the jar.

Dave

Dave,
Thanks for the info, going to pickle more peppers soon and wanted to be sure which method to use.

If the recipe you are using does not provide the processing instructions as part of it then it very likely isn't intended for or safe for canning.

Approved canning recipes always include the processing instructions, type, time, etc. If both options are possible, as with tomatoes, then the recipe will include both sets of instructions.

Dave

Dave,
all the instructions I have read say to water bath the pickled peppers I just wanted to know if you could use the pressure canner. I am knew to this and just wanted to make sure. Im a little bit paranoid that im going to poison myself and my family with Botulisim or something. Like I said we had the Tomato sauce last night after canning the day before.