No as skeip says in the recipe, it is for refrigerator storage only, If it had been tested and approved for canning then canning instructions would be included in the recipe.

Since it contains minimal vinegar and lots of low-acid ingredients it wouldn't be safe to can.

Dave

Thanks Dave. Do you have a similar hot pepper relish recipe that IS approved?

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

NCHFP provides 3 approved recipes.

Hot Pepper Relish

Pickled pepper and Onion Relish that you can make with hot peppers if you just keep the measurements th same.

Sweet Pepper Relish that can also be made with hot peppers or a combo of hot and sweet peppers.

Each has different seasonings.

there are also recipes in both the Ball books and 2 or 3 recipes in Joy of Pickling, each with different ingredients.

skeip's recipe above only makes 2/3 cup so you would have to more than quadruple it to make it worth the time and effort to can it.

Link below is to many previous discussions about hot pepper relish/recipe discussions too that you might want to skim through for other recipes.

Dave

Here is a link that might be useful: Hot peppers relish discussions