Recipe: Canning Peppers, Marinated Peppers, and Pickled Hot Peppers (repost)

There are only a few safe methods for canning chili peppers, either pickled, marinated, or pressure canned.
The commercial products may have preservatives not available to home canners and also special equipment. You may not get the same outcome at home. The homecanned are often less firm.
You can do a search in the search box above the posts for prior posts.

I did a search and found these:

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CANNING PEPPERS

Hot or sweet, including chilies, jalapeno, and pimento

QUANTITY: An average of 9 pounds is needed per canner
load of 9 pints. A bushel weighs 25 pounds and yields 20 to
30 pints--an average of 1 pound per pint.

QUALITY: Select firm yellow, green, or red peppers.
Do not use soft or diseased peppers.

PROCEDURE: Select your favorite pepper(s). CAUTION:
IF YOU CHOOSE HOT PEPPERS, WEAR PLASTIC GLOVES WHILE
HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP AND WATER
BEFORE TOUCHING YOUR FACE. Small peppers may be left whole.
Large peppers may be quartered. Remove cores and seeds.
Slash two or four slits in each pepper, and either blanch in
boiling water or blister using one of the following methods:

Oven or broiler method: Place peppers in a hot oven
(400 degrees Fahrenheit) or broiler for 6-8 minutes
until skins blister.

Range-top method: Cover hot burner, either gas or
electric, with heavy wire mesh. Place peppers on
burner for several minutes until skins blister.
Be careful, do not remove hot peppers or wire mesh
without hot pads.

Allow peppers to cool. Place in a pan and cover with a damp
cloth. This will make peeling the peppers easier. After
several minutes, peel each pepper. Flatten whole peppers.
Add 1/2 teaspoon of salt to each hot pint jar, if desired.
Fill hot jars loosely with peppers and cooking liquid,
leaving 1-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR PEPPERS IN A
DIAL-GAUGE PRESSURE CANNER use 11 lb. pressure, weighted gauge, use 10 lb. pressure,
Use pints or half pint jars only,
35 min.

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MARINATED PEPPERS
United States Department of Agriculture, Extension Service
Makes about 9 half-pints

4 lbs firm peppers* (Bell, Hungarian, Banana, or Jalapeno)
1 cup bottled lemon juice
2 cups white vinegar (5 percent)
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 cup chopped onions
2 cloves garlic, quartered (optional)
2 tbsp prepared horseradish (optional)

*Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild
style).

For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.

Select your favorite pepper. Caution: If you select hot peppers, wear rubber or plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face.

Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers.

Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes or until skins blister.

(Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.)

Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole
peppers. Mix all remaining ingredients in a saucepan and heat to boiling.

Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations below:

Recommended process time for Marinated Peppers in a boiling-water canner.

Raw Half Pints and Pints Process at Altitude:
0 - 1,000 ft - 15 minutes
1,001 - 3,000 ft - 20 minutes
3,001 - 6,000 ft - 20 minutes
Above 6,000 ft - 25 minutes

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PICKLED HOT PEPPERS
Makes 7 to 8 pints

2 pounds Hungarian or banana peppers*
2 pounds sweet peppers (in strips)*
1 pound cherry peppers*
1 Jalapeno per jar (if desired for hotness)
1 clove garlic per jar
6 cups vinegar
2 cups water
1 tablespoon plus 1 teaspoon pickling salt
1 tablespoon sugar, if desired

*Note: May use a variety of peppers to equal 5 pounds (4 quarts).

Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips. Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace. Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer.

Pour hot pickling solution over peppers, leaving 1/4-inch headspace. Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath. For best flavor, store jars five to six weeks before opening. Process pints or half pints 10 min., quarts, 15 minutes.