Prepare lids according to the manufacturer's instructions. Place products into jars. Add liquids if appropriate. Wipe sealing edge of jars with a clean, damp paper towel. Add lids and tighten screw bands.
Process jars in a pressure or boiling water canner.
Fasten lid, and heat canner on high setting. After steam exhausts 10 minutes, add weighted gauge or close petcock to pressurize the canner. Start timing the process when the desired pressure is reached. Regulate heat to maintain a uniform pressure, and process jars for the time given in Table 1. Non-pickled peppers Fill jars loosely with peeled, cored, or flattened sweet or hot peppers.