Not with the oil, no. Leave it out.

Dave

No,but you can use this recipe safely.
You must have the bottled lemon juice to make them safe with oil.

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

Most of the recipes on cooks.com do not meet today's standards and many miss by a mile. You can find a recipe there for BWB preservation of venison.
If you are a new canner, stick with the BBB or various university extensions until you have a real clue about what is going on. To make recipes from anonymous people on the web (that pose a health risk) is just plain stupid. Sure, make a meatloaf from the web but not a canned pasta sauce (without some credible authority as to who approved or tested it).
I was amazed by one friend who told me that unsafe recipes would not be available on the internet at recipe sites. She showed me two recipes (BWB) that she had just printed from Cooks.com for green beans and I told her neither was safe. The assumption was that the owner(s) of the website would remove any unsafe recipes. I was unable to convince her that recipes would not reviewed for safety. She went ahead and made canned low acid green beans in a boiling water process without added acid or vinegar (pickled). She offered me a jar for my unheeded advise and I told her no thanks. Ironically, when next I see her after she has eaten some of the beans, she will laugh at me and tell me concerns were completely unfounded and wrong. I will tell her nothing will happen 99.99% of the time if done wrong, she will laugh again and tell me I am wrong.
There in a certain element in the brains of some, that if it is in print (a book or magazine in the old days) or in print now on a computer screen, that it must be true. With this and a 1000 other issue over the years, I've never figured out how to counter this mental block that seems to be in the minds of many (especially older folks I think).
Excuse me if I seem to ramble. Just my thoughts.
Jim in So Calif

Excellent points Jim! And sadly there are lots of recipe websites out there that are as bad or even worse than cooks.com. And some of them even market themselves as canning websites!

Only one bit of differing opinion. ;)

I've never figured out how to counter this mental block that seems to be in the minds of many (especially older folks I think).

With the older folks (of which I am one) it is the "Grandma always did it this way and we are all still alive" blind mindset. Most old folks still don't trust computers and the internet.

The younger generations that grew up with the net are the ones trapped in the "if it is on the web or in print it must be true" mindset.

Still I fear your friend, regardless of her age, is a lost cause when it comes to canning safety.

Dave

Good points all. There were lots of old-time canning practices that have proven unsafe, but people cling to them because nothing ever happened. Even the BBB lists green beans as needing a pressure canner. And now that I have one I'm doing my tomatoes that way too. Better safe than sorry.

Caryl

Some people argue that "our family has always canned this way and nothing ever happened" or something similar to that.
Well, we grew up not wearing seat belts and nothing happened, but I sure won't sit in a moving car without one now.
Same thing with canning - maybe nothing will happen to you, but why take the chance when you know it's unsafe?

Thanks for the responses
Could I reprocess in a PC for 30 min at 10 lbs?

Since your original post was the 18th these are well past the 24 hour time limit for reprocessing. With the oil even pressure canning couldn't insure their safety.

Sorry but it is too late to salvage these. It is your choice, your risk, whether to eat them or pitch them as recommended.

Dave