Jack and Toni wrote: > > Help! I have lots of peppers we are going to roast and want to can but all > the recipies in the official guides only indicate using pints and NOT quart > jars for peppers in a pressure cooker. Does anyone know why? Have any of > you chiliheads went ahead anyway and canned roasted skinned peppers in > quart jars? I don't have a definite answer as to why, but I suspect that no safe processing time has been established for peppers canned in quart jars. Either that, or perhaps a processing time had at some time been determined but was considered too long for quality sake. You could guess at the extra time required for quarts, but I don't suggest doing so. I pretty much stick to tested recipes, jar size limits, pressures, and times myself. When I wander from a tested recipe, I do so very carefully and within established guidelines, especially with low acid foods. That said, I do have a 25 year old copy of "Putting Food By" that has a recipe for canning Sweet and Bell Peppers in both pint and quart jars. Acid (white vinegar) is added "in order to can them safely within a reasonable processing time..." quoting from the book. I kinda cringe at using a 25 year old canning recipe that seems to contradict current tested recipes myself, but I'd be happy to send it to you via private email if you're interested. Let me know... -- Everything that is really great and inspiring is created by the individual who can labor in freedom. -- Albert Einstein Rich McCormack (Poway, CA) macknet@pacbell.net Who is Rich McCormack? Find out at... http://home.pacbell.net/macknet/