Canning Peppers with pressure canner?

Question

This year I used a pressure canner for my peppers.The instructions said to process at 11 lbs for 35 mins. The peppers were nothing but mush. Last year I used a hot water bath for 10 mins and they were fine.

The brine I use is 6c vinegar to 2 c water.
Can I cut down the process time with the pressure canner since I am using vinegar?

Thanks!

Answer 1

I wouldn't use the pressure canner with pickled peppers. By the time the pressure builds they are already overcooked.
Pressure canning is not required because of the acid as you already know.