If you're doing a pickled pepper with a vinegar brine, then the time is much shorter. You used the time for plain peppers.

If you make your brine a bit stronger then you can follow the much shorter time in this recipe. Note that because of the vinegar it's possible to use a boiling water bath.

You could pressure-can instead for the same time at 5 pounds pressure.

Carol

Here is a link that might be useful: Pickled Peppers

Hi carlam - pickled peppers such as you made with vinegar and water don't have to be pressure canned - BWB is fine because of all the vinegar.

The only time you have to pressure process peppers is if they are canned plain with just boiling water.

Dave

Here is a link that might be useful: NCHFP - Pickled Peppers

Ok, I only have the pressure canner now, can I still use it?

Do you mean can you still use the pressure canner? or can you still use the mushy peppers?

The peppers are just mushy but still safe to use. Add them to other cooked dishes.

As to the canner, it is best and handy to have both depending on what you process. But sure, just use the pressure canner like a BWB for the peppers, pickles, stuff that doesn't need pressure cooking. Fill it with water to cover the jars just as you would a BWB canner and just loosely set the lid on it, don't lock it down, and remove the jiggler. It will boil along just like a BWB canner.

All a BWB canner is is any pot big enough to hold the jars with 1-2 inches of water over them so any stock pot or other deep pot can work as one. ;)

But you don't want the jars to come in direct contact with the pot bottom so either use the rack in your canner or put some extra lids in the bottom of the pot for the jars to sit on.

Dave

Thanks...that was my question...can I still use the pressure canner as BWB....thanks for all the help! Greatly appreciated!!!