Before sweet peppers can be canned, the stalk and seeds must be separated from the pod. This was done manually in the past – automation was difficult to implement because the pods are non-uniform in shape and size.

In a modern canning method, the peppers are placed in an air-tight container, in which pressure is gradually increased to 8 atm; the pods shrink, resulting in fracturing at the weakest point, where the pod bottom joins the stalk. Compressed air penetrates the peppers at the fractures, and the pressure inside and outside the peppers equalizes. The pressure in the container is then quickly reduced; the pod bursts at its weakest point (which has been further weakened by fractures) and the pod bottom is ejected, taking the seeds with it.