Need advise on jarring peppers and pickles

You need to familiarize yourself with all safety issues before starting.
Pick yourself up the current edition of the ball Blue Book, It's a bargain and the best place to start.

http://www.freshpreservingstore.com/blue-book-guide-to-preserving/shop/229696/

In addition read all you can find here....

http://nchfp.uga.edu/


~Martin

Check with your State University agriculture extension.  Most Universities offer a lot of helpfull information and tested recipes. 

You mentioned cold cut stuffed peppers.  When canning low acid meats and protiens; be sure to really study up.  That will require a rather lengthy and higher pressure cook in a pressure canner(not a water bath).

I add a very small amount of oil into my barbeque sauces and thusly need to process at a much longer time at a higher pressure. 

If you Google what you are looking for, you should find several University Extensions coming up in your search.  Minnesota has a good one and will send you their bulletins.  Until you really get up to speed on it, you may just want to try out some tried and true test kitchen recipes and follow them exactly.  Just straying a little from a recipe and make a very large difference and you can't always pick out a failed canning episode by sight, smell, or taste.