You can use any of the recipes from the Univ. of Georgia for pickled peppers and use a boiling water bath canner.
The marinated ones are good.
If you want to keep them crisp buy Ball's Pickle Crisp.

Here is a link that might be useful: Pickling.

Adding to what Linda said, you can only use quart jars if the recipe has a time for quart jars. If there is only a time given for pints, you can only can in pints or half pints.

The Ball recipe you found is for straight canning of peppers (much the same as you might can green beans or peas or corn, etc). These MUST be done in a pressure canner.

If you look under the pickle chapter in your Ball Book, you will find recipes for pickled hot peppers, and pickled mixed peppers. You can follow any pickled pepper recipe using any type of pepper as long as the total volume of peppers is the same as the recipe calls for, and the size of the pieces (whole vs slices) is the same as the recipe. In other words, don't sub whole bell peppers if your recipe is for hot pepper rings. As Linda said, these recipes are canned in a boiling water bath, not a pressure canner, which would make pickled peppers an unappealing mush.

You can change or add DRY herbs to a pickle recipe, but you generally should not add fresh herbs or garlic, etc to a recipe, so you can customize a pepper pickle recipe to suit your own herb combinations. You can add sugar to cut the vinegar taste or reduce sugar for more tartness. Do not lower the ratio of vinegar to water.

You can substitute any type of vinegar (distilled, white wine, red wine, cider) as long as it is at least 5% acidity, which will be stated somewhere on the label.

So there are lots of little ways you can customize the Ball or NCHFP pickled pepper recipes and still rest assured that your peppers are absolutely safe because you have followed a tested recipe.

For crisp peppers, Pickle Crisp (available from Ball or Amazon online) is a must. You can add it directly to the jars as you are filling them.

Sharon

lkpips,
I have been using the Ball Pickled Roasted Pepper recipe several years. It is a BWB recipe. I roast my peppers over a wood fire so they get a nice smoky flavor.

Here's the recipe:

Pickled Roasted Peppers
4 large garlic loves, roasted, peeled and mashed
1 1/2 cups white vinegar
1 1/2 cups cider vinegar
1 1/2 cups dry white wine
1/2 cup water
1 cup coarsely chopped onion
1/2 cup granulated sugar
2 tbs. oregano
4 tbs. canning or pickling salt
20 medium sweet red peppers, roasted, peeled, seeded, deveined and cut lengthwise into serving pieces

1. Prepare canner, jars and lids.
2. In a large stainless steel saucepan, combine garlic, vinegars, wine, water, onion, sugar, oregano and salt. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until garlic and oregano flavors have infused the liquid.
3. Pack room temperature peppers into hot jars to within a generous 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover peppers, leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Makes 4 pints.

Here are the few tweaks I have made. (These are my tweaks and if you choose to use them remember they are not Ball approved for safety.)
I cut the peppers in 1/4" wide strips about 2" long. This makes them better to just toss in pasta or on a pizza.
I use 1/2 pint jars as this just the right amount for again pasta or a pizza for us.
I use raw sugar instead of granulated.
I use sea salt in place of canning salt.
I sometimes omit the oregano or substitute dried basil for it.
I always make sure I allow the appropriate amount of headspace and make sure the peppers are well covered with the pickling liquid.
I process my jars an extra 5 minutes. Yup I'm paranoid. It doesn't seem to affect the texture of the peppers.
When I use the peppers, I rinse them before tossing in pasta, on a salad or pizza.
The peppers, pickling liquid and all make an awesome salad dressing when pureed with a little olive oil.
So far this year I have 30 half pints put up. It won't be enough now that DD has moved into her own apartment. She and her roommates love these!

Agree with all the great info above. Your confusion stems from the differences between canning peppers and canning pickled peppers. Peppers are low acid but pickled peppers are high acid.

It sounds like pickled peppers is what you want.

Dave

ahh so now I am understanding why Ball is recommending a pressure canner since there is barely any vinegar being used. But with a 5 to 1 vinegar ratio, then a water bath is fine to properly seal the jars and kill anything.
Am I right.

Ps...thanks for that great recipe!

Not quite but you are getting there. ;) Try it this way. Regardless of the food used, Canning and Pickling are 2 different methods of preserving food. Pickled foods are also canned but first they are pickled in vinegar. Two totally different things. In this case it is peppers but it could just as easily be most any other food.

In books "canning" _________ (insert food) and "pickling" _________ (insert food) will be in 2 different chapters or 2 different sections (like at NCHFP) of the book. Peppers are canned using a pressure canner but pickled peppers can be processed (canned) in a BWB because they are packed in vinegar.

The Ball recipe you are referring to is for canning peppers. In the Pickling section of the same book are the instructions for pickling peppers (canning them is just part of the process).

You said: Basically I just want to can peppers...hot and sweet. I want to make vinegar peppers. With seasoning and such.

So do you want plain peppers that taste like peppers? Or do you want "Vinegar peppers" which would be pickled peppers and will taste like pickles - different things. If you don't know which you want then tell us how you plan to use/eat them. That would be a clue.

Hope I haven't made it worse. ;)

Dave

Thanks Dave! I want Vinegar Peppers! Which would be pickled peppers. This is what I used to make and also my friend makes but not in the recommended way.

I like the vinegar flavor with oregano. I use them on pizza, sandwiches, pasta, etc.

In my old way, I left the skin on so I would prefer that. I also left them whole or just sometimes in half. But I did leave the seeds in for added heat.

Hope this helps! :)