No added acid at all? There are plenty of approved hot pepper sauce recipes that can be used but they all contain some added acid - either vinegar or lime juice or lactic acid when fermented. Just as even tomatoes require added acid even if pressure canned. Hot pepper Sauce Leave out the tomatoes if you wish but do NOT increase the peppers. The old "time required for the longest ingredient" guide has been considered outdated for years. It is guess work at best. Canning your recipe would be a do-at-your-own-risk endeavor. Sorry. Instead what you are really looking for is a fermented hot pepper sauce with those ingredients (except the flour). Explore those and can one of them. Dave Here is a link that might be useful: Hot Pepper Sauce discussions and recipes

The simple easy answer to your questions would be no, you cannot can it because one of the foundation rules of safe home canning is "You cannot safely can your own made-up recipes because you have no idea what the density or the pH is so processing type and time cannot be calculated. Personal recipes should be frozen, not canned." That's the simple answer from the approved guidelines and it is strongly encouraged that new or inexperienced home canners abide by that guideline. Does everyone abide by that guideline? No. As long as you recognize and accept you are moving into a potentially risky area you are free to do as you wish within some limitations. While canning already canned food is not recommended for several reasons, it is possible. The pH with already canned tomato products is usually ok as they add citric acid. But the density is still a possible issue. So my first question would be what is the exact recipe you want to make with specific measurements? Otherwise as already mentioned, yes you can always leave out any low acid ingredients you don't want but you cannot substitute others for them. Sugar (except in jams/jellies) is normally optional and can be left out. In personal recipes oil should be eliminated whenever possible or at least kept to a very bare minimum. Wine helps the acidity level so is no problem. All the pre-cooking isn't relevant to the canning safety and has no effect on the processing time required. So density - the thickness of your sauce when it goes into the jar - is the big concern when it comes to determining the PC processing time. Hope this helps. Dave

I'm sorry but as a general rule you can't home can your own recipes. There is no way to know how or for how long to process them regardless of the size of container you use. Further, it isn't possible to safely home can anything with oils in it, much less that much oil. Oil, butters, fats are prohibited in home canning because they encapsulate any contaminates in the produce and prevent the heat from killing them. And this recipe has the additional problem of not nearly enough acid (vinegar) for the amount of tomatoes. The best you can do is make and freeze your sauce OR use one of the approved and tested hot sauce recipes available. Sorry. Dave

JesseC, When you move from refrigerator for a couple of weeks to shelf storage for months, you're taking a major leap with regard to safety. I strongly suggest you bounce your question off the folks over on the Harvest Forum (link below). A number of active members are NCHFP certified. They'll steer you to a safe recipe/method to shelf safe sauce. FWIW, Bill Here is a link that might be useful: Harvest Forum