Recently I have learned, that I need to use a pressure canner when canning paprika. So far I have only used my oven.
I have ordered a pressure canner, but it may arrive end of october. At this time, the season for paprika may already be over.
So my plan is to do my regular canning procedure now, that I can get good paprika at a good price, boil the jars in water (or water bath in oven), then let them sit on the shelf until my pressure canner arrives and cook them in the pressure canner again.
Would this work and is it safe? Would I lose a lot of quality this way? The paprikas are cooked in the oven or grilled on very high heat, after which they are canned. So there is plenty of heat involved already. But would an additional canning procedure do much damage?