yes freeze them right away if you have pepper bits they might be under the seal causing problems later

The problem is called siphoning if you search that term here there are lots of helpful hints

Here is a link that might be useful: pressure canning tips

Thanks for responding. I just put the peppers in the freezer. What a bummer opening up all of those jars!

Thanks for the link - I will try to find out what I did wrong.

Siphoning can be a common problems for those not used to using a pressure canner and it takes practice to get it right. ;) Unfortunately it looks like most of our discussions on siphoning have fallen off the forum so I'll try to hit the highlights.

Everytime you adjust the heat under the canner the pressure inside is affected and siphoning occurs so you need to avoid changing the level of heat. If the pressure goes a bit highr than the 11 lbs required that's fine. It also helps to bring the canner up to pressure at a lower stove setting than max. You also need to let it steam well for a full 10 mins before placing on the weight. And when time is finished, let it return to zero all on its own. When it reaches zero, remove the weight but DO NOT open the lid. Wait an additional 10 mins before opening the lid.

If you are going to be using your pressure canner then you need to do several practice runs with it first to get use to controlling it and how your stove controls it. Put some sealed jars inside filled with colored water and process them as the recipe calls for. If at the end the water in the canner is colored then siphoning happened, refill and try again. If you are using an electric stove try to avoid making any changes in the heat setting during processing.

For future reference please note that canned roasted peppers that are not pickled require the addition of acid - 1 T per pint bottled lemon juice usually - so if your recipe did not include that instruction then it is likely an outdated/unsafe book/recipe. See link below for more details or review the guidelines at NCHFP.

Hope this helps.

Dave

Here is a link that might be useful: Processing Peppers

I hope you mean you used a pressure canner and not a cooker. A cooker is smaller and only meant to cook food in. They are not safe to process food in.
My guess is this is not siphoning, but rather shrinkage, just like peaches do when you process them. It may not just be siphoning. If that was the case, they didn't have to be frozen.
Interesting they now say to add bottled lemon juice, since the reg. website does not say to add it. Sure won't hurt to add it, though.

Here is a link that might be useful: Canning peppers

That's interesting. It looks like UC Davis and Penn State are being more conservative than the NCHFP.

I expect either with or without the Lemon Juice is fine but as Linda Lou said, it does no harm, so why not have the extra insurance? It might even enhance taste.

I'd be interested in knowing which canning book you did use and year of publication.

Carol

Hmmm - never noticed that before. Just always used it since the BBB calls for 1 T vinegar for each pint and I prefer lemon juice (which I know is a safe sub). So I likely just read it "into" the NCHFP recipe. Using it does give them better color I'd think.

Dave

Then I used the pressure canner to can according to the directions in the user manual and the canning recipe book.

This morning, my jars have a LOT less "product" in them.

You didn't happen to leave the jars in the canner overnight after turning off the heat, did you?