The secret is packing them hot. Multiple slits, then lightly blanch (or roast to peel), then pack and cover with the brine. When packed raw they will always soak up much of the brine in the jar during the processing.

My personal method is to cut slits, drop raw peppers by the handful into the already boiling brine mix to blanch, stir vigorously so they suck up some brine (you'll see air bubbles as the brine gets in) and leave them for about 30 seconds then scoop them hot into the jar. That way they already have brine in them and when you top off the jars with the brine you will end up with full jars after 10 mins. processing. Also be sure you get all the air out of the jars before putting on lids.

You might want to note that the NCHFP instructions also call for a 5:1 vinegar to brine ratio. 2:1 would still be safe but more vinegar gives you a longer shelf life.

Dave

PS: I don't use honey (although it does sound good and will give it a try) but in addition to the salt I also add 1/4 tsp. pickle crisp to each pint for firmness.

Thanks, Dave. I was thinking that something along the lines of the immersion in the boiling brine you describe would be the trick. Pickle crisp is a good idea especially since you have to subject them to additional cooking to deal with the brine issue.

Yeah it really isn't much additional heat - 30-45 secs is all - if you are quick. :)