Avoid using ANY OIL. Canning anything that contains an oil will noty properly can, even if it were pressure canned. Add the oil once you open the jars. The rest of the ingredients are fine. Adding peppers (hot type) to your taste, as well as garlic, are your own preferences. There is enough vinegar in there to work very well and SOME can be wine vinegar, cidar vinegar, or even balsamic vinegar. These MUST be processed in ether a pressure canner or a boiling water bath canner. Simply turning the jars upside down will offer absolutely no protection against botulism or other contamination. The instruction of turning jars upside down to seal was one used when people had those bail mount glass lid jars with removable rubber rings. Even they are now, not recommended as you have no real way to know if there is a vacuum created once they have cooled. The upside down was to help to determine if they leaked or not, and was never considered a real safe way to can anything.

Consuming these for many years might be fine provided you would want to take a chance year after year, but every so often, like in Russian Roulette, you can get a bad jar or batch, and by then its just too late. Check out the recent publicity about commercially canned chili and some other canned tomato products, which has been found to contain botulism and has been done that way for a couple of years. The company making these tainted products are now in very big trouble, as millions of these cans are just waiting kill someone. Yes, botulism can kill, and very quickly!

Here, I use a heat process on everything, except my pickled pepperoncini. These get a full strength 5% white vinegar and pickling salt. The air is removed from the jars under a special vacuum setup I have and, each pepper has been pierced to pull in the very necessary full strength vinegar. The end result is a quite crisp hot pepper, but still safe enough to enjoy, only because there is no air inside the jars to do any damage, and no water has ever been added to the full strength vinegar. With these two issues in place, its the same process used in commercial canning of these very thin, delicate peppers.