BTW the brine I pack these in is 6c vinegar to 2c water.

are you doing sweet peppers or chile peppers?

are you trying to make pickled peppers?

If you are using chile peppers or hot peppers then what pepper are you using?

The harvest forum has many experts on how to can up and pickle everything. They are experts on BWB and Pressure Canning.

Here is a link that might be useful: Harvest Forum

You cannot turn the time down on the pressure canner. It does not matter what type of peppers you are processing.

However, as long as you are using a brine that is atleast 1/2 vinegar you can Boil Water Bath your peppers. The brine you mention should be fine since it is more vinegar than water.

I have never gotten peppers that still had crunch to them but I have done them with a BWB where they were not complete mush. You could also try a product called Pickle Crisp (I am experimenting with it this year) to see if you can increase your crispness in the final product.

kendra

Kendra, have you ever tried a pinch of alum in the brine? I made bread and butter pickled jalapeno's and they are a little crunchy. I had heard about the alum and used just a pinch in the brine.

Chris