Micsager...sorry to thread jack but do you need to use a pressure cooker when jarring your pickles. My wife wants to do some pickling with the ton of cukes we grew this year. She bought the canning jars but I thought you need to use the pressure cooker to sterilize for long term storage.
I have no clue.
Hop pickles...I'm not sure about that one, but then I don't like pickles that much. Good luck.
We do not use a pressure cooking. We don't process most jars in a water bath. Just heat the brine to almost boiling, run the jars through the hottest cycle in your dishwasher (with no soap), have the lids in a pot on the stove with likewise very hot water.
Fill the jars with pickles, dill, peppers, ext, then fill with brine to about a 1/4 inch from top, put on the lids on screw a ring on. As tight as you can. Let them cool. most will seal just fine. you can tell by tapping the lid. Plus, you will hear them "ping" as they seal. If any do not seal, process in water bath for 10 minutes and repeat the cooling.
Out of the 91 jars we did Sunday, only two needed a water bath. That's better than normal.
Like brewing, cleanliness is quite critical.