You really can't compare processing times from different recipes. Just as you can't generalize, use the processing time required for one recipe and apply it to other recipes. Doing so can be quite dangerous in canning.

Different amounts of low acid ingredients plus different amounts of vinegar etc. all mean different pH and different density. The lower the pH, more low acid the ingredients or the greater the density, the longer the processing time required.

Dave

After canning for decades, I found that if there is 2 times just a few minutes apart, I'll error on the longer side. Better to be safe than sorry.

Is this a hot or raw pack?
Annie's is hot when you put in in the jar.
I haven't used the mixes, but if they are raw (cold), they would need extra time to heat to the middle of the jar appropriately.

Deanna