Yes because it is a straight vinegar pickled recipe. Dave

Normally an undiluted 5% vinegar solution is sufficient for safe processing as long as the amount of vinegar is great enough to swirl around all the pepper pieces when it's in the jar. That may mean ultimately it's necessary to drain off some of the solution before consumption but considering it's undiluted vinegar and you're cooking the ingredients (i.e. acidifying) in the vinegar before bottling, I don't think there's a risk as long as you meet the criteria in the preceding paragraph. As you are aware, however, there will be a more pronounced vinegar flavor and some aging will help reduce the sharpness. It's up to you to decide if you'd rather continue with the current recipe and refrigerate or make the necessary changes for canning but risk changing its character. Carol

How about this "Cranberry Salsa" from NCHFP? Spicy Cranberry Salsa * 6 cups chopped red onion * 4 finely chopped large Serrano peppers* * 1 1/2 cups water * 1 1/2 cups cider vinegar (5%) * 1 tablespoon canning salt * 1 1/3 cups sugar * 6 tablespoons clover honey * 12 cups (2 3/4 pounds) rinsed, fresh whole cranberries *Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Yield: About 6 pint jars. Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: 1. Wash and rinse 6 pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. 2. Combine all ingredients except cranberries in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes. 3. Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching. 4. Fill the hot mixture into clean, hot pint jars, leaving 1/4-inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. 5. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals. Table 1. Recommended process time for Spicy Cranberry Salsa in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft Hot Half-pints or Pints 10 min 15 20

Sure- it's super easy. Process your jars/bands/lids for canning. The recipe calls for 5 cups chopped/ground hot peppers and 5 cups bell pepper, but I do not know anyone who uses garden space/container space for bell peppers :) so I use all hot peppers. Recipe: 10 cups chopped (I use a food processor) peppers 2 Large yellow onions Chopped 2 cups sugar 2 1/2 cups Distilled White Vinegar 4 tsp pickling salt 4 tsp mustard seed Combine all ingredients in a large stock pot/sauce pan, mix well and bring to a boil. Reduce heat and continue a slow rolling boil for 30 minutes. Ladle into pint jars, seal lids and process in a boiling water bath for 15 minutes. Enjoy!