I have extra refrigerators so I don't heat can mine. I do pepperoncini, pickled sweet and pickled hot. They are crisp as can be this way. I also use a pickling mix that has no water...just salt, vinegar, sugar and spices. I vacuum seal the lids on and also store them in my root cellar which maintains a constant 38 degrees year round. I was told by someone that a " no water" brine it is a much safer with less risk of bacterium. So far, no one at my house has died...(
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