Sorry, not a safe to can recipe.

Does that sound right anyone????

Nope. Like Ken said, it isn't even close to safe. Sounds like a perfect recipe for rancid oil and peppers not to mention botulism.

Link below is to the tested and approved method for canning peppers.

Dave

Here is a link that might be useful: Canning Hot Pepper instructions

I'll add another "no" to that, especially given the oil content.

I just can't imagine keeping anything in the refrigerator for a year anyway...

Annie

Thanks all!!
I am wondering now if i can take those quart jars and put them in a boiling bath and still process them. They have only been sitting on the shelf in my pantry for a few days.????? Anyone??

No, sorry. As explained, not with all that oil in it. With only a couple of tested exceptions, the use of oil in home canning is prohibited. Oil insulates the botulism spores from the heat and prevents processing from killing them.

And for future reference, even without the oil, processing within 24 hours is allowed but not after "a few days".

If it were me, I'd toss them. far too much risk for me.

Dave

Wow!!!
A years worth of work thrown in the compost pile. SAD!!!

Freeze them if you can.

this is the link i followed. I am not sure how to report it.

Here is a link that might be useful: can without pressure sealing

I'm no safety nitpicker but that recipe is way to far to get off from the rules it doesn't even call for sterilized jars and why waste all that oil on peppers

If it was mine and ONLY if it was mine I would put some in the fridge to eat make some recipes with the rest and freeze them
I'm sure you looked at the link dave gave you for future instructions also get a Ball book about 6 dollars at walmart

I am not sure how to report it.

Just sign up at eHow (it's free) and post a comment on the recipe. I did. :)

Dave

Also, regardless of whether you're processing, fresh food mixed with oil should only be kept a short time. People have gotten botulism from garlic stored in olive oil kept on the counter and/or in the fridge.

Here is a link that might be useful: oil with fresh ingredients

I haven't gotten past the dishwashing liquid. A very imaginative recipe, to say the least.

Carol

Please, for your safety toss them. Don't even open them. There is potential botulism growing in there now. After just a couple days in something like this it can be deadly. You can't see, taste, or smell the botulism. Take the jars and all and put in a big black trash bag and take to the dump.

From now on, may I suggest you stick with safe, tested recipes and methods from reliable sources. You can use the Ball Blue book or the USDA/university extension sites. That or get the Univ. of Georgia's So Easy To Preserve. It is the leading authority on safe home food preservation. You can use their link, too, for most of the information.
I will check out this site you posted. Shows you just how much misinformation is in books and online.
Sorry about you needing to toss this, but it is better than being sorry later.
There is a safe tested recipe for marinated peppers, but it calls for bottled lemon juice. Bottled lemon juice is twice as acidic as vinegar. It is needed to preserve them. You can find the recipe online here :
Also, the site is where you can order the book. If you bookmark the site you can find plenty of recipes and canning info. They also have a free online course that would benefit you.

Here is a link that might be useful: Marinated peppers.