What is the source of this recipe please? On superficial review I'd say no since it doesn't contain enough acid to cover the low-acid mangoes and peppers.

More importantly it provides no specific canning instructions. So it is a cooking/fresh eating recipe, not a canning recipe. If it were indeed safe for canning then jar size and specific processing method and time instructions should be included.

I can only assume they mean 'stored in the fridge' for future use rather than canned.

Dave

This would be a cooking recipe. Please, realize that unless you get a canning recipe from a reliable source, where they test foods in labs, then it would not be a safe canning recipe.
The number one guideline for safe canning is never make up your own recipe.
Cooking and canning recipes are not at all the same things.
Always look at where the recipe came from. That will tell you if it is safe or not. Was it from Ball, the USDA, or where ?

I meant to ask if you are searching just for recipes to use your habs up now OR if you want specific instructions on how to preserve them for later use.

If fresh use recipes would help you then in addition to the recipe you have may I suggest this site. Most of the recipes there are too hot for me but my son and DIL love habs and swear by the recipes on this site.

For canning, consider the Habanero Gold Jelly often posted here, Annie's Salsa also posted here, and the Hot Pepper Relish recipe at NCHFP (linked below). They also freeze exceptionally well.

Dave

Here is a link that might be useful: Hot Pepper Relish

That recipe, with only slight variations, is on chilepeppermadness. It specifies refrigeration as the appropriate storage method; then it appeared on hot-sauce.net and with the line about preserve this habanero recipe in clean jars, whatever that means.

My guess (can't emphasize that word enough) is that this recipe presents little risk if canned, as the mustard along with the vinegar (and yellow mustard contains lots of vinegar anyway) is significantly anti-bacterial.

However, I wouldn't risk it. Something like this will keep indefinitely refrigerated and will retain all its freshness of flavor. Not only that, but by freezing habs and using frozen or canned mango, this recipe could easily be prepared any time of the year. Freeze chopped habs (I do it annually) and go to the store and buy frozen mango in December, if you wish. Minimal storage and effort for you and minimal expense as you skip the work and cost of processing plus you have absolute assurance of safety and optimal quality.

Even if there were no risk, what's the sense in canning what's largely mustard and vinegar?

Carol

Here is a link that might be useful: Mango Habanero Hot Sauce

Thanks to all. Yes, I was looking for hot sauce recipes for my harvest of habaneros...and yes I did find this recipe on hotsauce.net when I did a search for "hot sauce canning recipes". I like this partcular recipe because of the interesting ingredients of mango & the brown sugar. I was thinking that this might be a flavor full sauce instead of just, burn your mouth off hot! Carol, thank you for stating that this would last a long time in the fridge-I was thinking that it would spoil within about a week or so, which is much less time than it would take for us to go through it and I will take your advice on refrigeration. I will be taking advantage of the canning recipes on this site. I've been coming here for a few years reading posts from the members for gardening tips and advice and it was just a week ago that I joined the site. Thanks to all who take the time to read and/or comment and please feel free to direct me to some great recipes that you have found that would be great for the beginner! ;-) Now, if you'll excuse me, I'm heading out to pick those habs and try out this sauce (wearing heavy gloves, of course).

You're welcome. I hope you enjoy the sauce. Let us know how you like the results.

These kinds of wet mustard mixtures normally keep well under refrigeration a long, long time. I would be very surprised if this one is much different. The 5-7 minute simmering will help to drive off some of the water, concentrating the mixture and removing some of the remaining spoilage mechanisms (as well as blending flavors).

You may discover this has more "heat" than you imagined. Depending upon variety and growing conditions, those habs can have quite an impact.

One suggestion: When simmering I'd tie a tea towel (i.e. smooth weave muslin or linen) towel up around the lid so that the fabric on the inside catches any of the condensate. This way the liquid doesn't drip back into the mixture. Either that or don't cover at all.

Carol