I'm sure others will comment here - about canning low acid foods, however, I have an alternate way if interested.

I use the small jars for preserving scorched, peeled pimento and green peppers, but freeze them instead. It only takes a few microwave defrost turns to make them useable, and a lot easier to preserve in such small containers. No hassle about vinegar, citric acid - or lemon/lime additions.

Just another 2 c's.

Bejay

I also freeze my roasted/peeled peppers.
I use the snack size ziplocs, measure out about a 1/4 or 1/2 cup of chopped peppers. Seal and flatten. You can thaw very quickly or break off a portion for recipes.

The site below has instructions for weighted gauge canners as well as the dial type.

I wouldn't hesitate to chop the peppers before canning, but don't pack the jars tightly. They need to be loose in the liquid.

Deanna

Here is a link that might be useful: NCHFP

The information at the NCHFP site is the same as what is in the Ball book, it only mentions 1/2 pints, and pints. So is it okay to use the 4 oz. jars when pressure canning, and what would be an appropriate headspace for that size jar?

I do freeze lots of peppers. I cut the jalapeno types in rings, and the bells in strips, freeze them on cookie sheets, and then place them in freezer bags. My son loves the little pimiento peppers in jars, so I thought I would try duplicating that.

I did mine diced in the 4 oz. jars. I left 1/2 or just bit more headspace. Process the same time as the 1/2 pints.
They are wonderful. They seemed to have plenty of liquid as I added hot water to the jars.