We are planning to add ground sausage to our saurkraut stuffed banana peppers, is it safe to brown the sausage, mix it with the kraut and then stuff the peppers and pressure can for the same time we usually do without the sausage? Someone said the mix of the pepper acid and the sausage will for some reason cause food poisoning, but i cant understand why it would? If anyone has done this and it has worked out, let me know. We dont want to boil it either, just use the pressure canner because the peppers stay crunchier than when you boil them for hours!