What's "produce protector"? I know they say to use fresh produce, but since this is low-acid anyway, and you got them in acid right away, it's not the same as using peppers you picked and then let sit shriveling, or even letting them sit in vinegar at room temp that long.

Only thing I would do differently than starting from fresh would be to discard the solution, rinse them and put them in fresh vinegar, follow the recipe (you are using an approved recipe, right?) rather than just heating up what you have. Of course use freshly washed jars and lids.

Best thing to do is go ask on the Harvest Forum - lots of experienced canners over there.

SO you saying they have been sitting in vinegar, salt (and whatever produce protector is) for a little over a month? I don't see a problem. I slice my jalapenos up, put them in hot vinegar/water solution and put them in the fridge. I keep them up to a year using them as I need.

Definitely use freshly washed jars and lids (as ajsmama states), I even put mine in boiling water for a while before filling.

I'd still like to know what kind of "produce protector" you used. Of course if you're canning you need to warm the jars (don't have to boil to sterilize them since you will be processing for more than 10 minutes) so that they don't crack when you put the hot liquid and peppers in.

What recipe are you using? I just said to drain and rinse and use fresh vinegar b/c the recipe will say how many peppers and how much vinegar, so you will know how many jars to fill based on the weight (or cups) of peppers. But the recipe is based on fresh peppers and undiluted vinegar, and now the vinegar has been diluted by the water leaking out of the peppers for the past month, so you should use fresh.

Lots of people who have more experience than I do over on Harvest.

Thanks for the input, Produce protector is nothing more than dextrose, ascorbic acid,and citric acid. I didn't heat the liquid "Nor the jars" before putting them into jars. It was just to be in it for a day, but that didn't happen.. I appreciate every ones input. I'm just gonna start making my hot sauce over again. since i still got about 18 - 25 bhunts and about 20-30 chocolate habs left on the my 2 plants, that finally ripen. A buddy of mine said about it "he makes he's own hot sauce" when in doubt throw it out. also my pH tester broke so i got a new one coming in hopefully this week. as you ask about my recipe mine is just cider vinegar, peppers, salt, garlic, onion, and produce protector. always had good luck with the pH with this mix of mine. and also of course i cook my sauce then jar them in hot sanitize woozy bottles :) its no biggie its only about 50 bhunt peppers wasted and spring is around the corner for my plants to start blooming again :)