Hello everyone. I just bought my first pressure canner, tested it
tonight with just water in it to see how it works, It is a presto 16 Qt.
and have a few questions.

1. big yellow warning card came with canner telling you not to use on a
turkey fryer burner, is this gospel or can you use the gas turkey fryer
burner with out devastating results?(blowing up)

2. going to can green peppers tomorrow night, blue book says pints or
half pints, I would like to use jelly jars (smaller than pints) (the
right size for my usage) is this ok? would process the same as pints.

3. I did some hot peppers in vinegar and the recipe called for bwb now
that I saw the blue book calls for pressure canning, but no vinegar
brine, I am starting to wonder. I got the recipe for the hot peppers off
the internet (cooks.com) I think. or does the acid in the vinegar negate
the need to pressure can?

4. Most canning I plan to do calls for 10 psi. it seems a lot easer to
control the canner at 15 psi. would there be any harmful effects from
canning at a higher pressure, and the same processing time as the lower
pressure?