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When canning how would one keep the peppers and other vegy's crunchy, this year when I open something I canned 7 month ago I want CRUNCHY not soggy,, HELP!!!!
Thanks Ladycanning :o

I understand your problem very well. I'm still trying to get the same answer. But, I've grown & canned my own hot cherry peppers for years & this might help. My recipe calls for 1 quart vinegar with 2 quarts water and 1/2 cup salt. Clean your (whole-seeds not removed) peppers & pack in jars. Mix the above recipe, then pour into pepper filled jars. Using a cold packer, I bring the water in the packer to a point where I see the water JUST starting to boil. I then remove the packer from heat & remove the jars. The timing of removal from heat is critical and I still end up at times with soft peppers. Good luck!

Two suggestions to experiment with:

There's a product called Pickle Crisp that you add to your jars before packing in the fruit. I can't find it locally but did some online. It worked quite well.

My friend cans pickled vegetables using the brine described in the previous answer. However, he only submerges the jars in the hot water bath partially, leaving about 2" above the water line. I tried this once and the pickles did seem to be crispier after several months on the shelf.