I found this in one of my fav. cookbooks. It is very easy to make, and doesn't require a water bath for processing (which I can't stand doing)! I make batches of it throughout the year, and at Christmas time try to add a bit of red bell pepper as well for holiday colors. I have no idea as to the shelf life of unprocessed packed foods, but this one doesn't remain on shelves very long!
1Grind the peppers in food processor. Hint-wear disposable gloves, turn on the overhead vent above the stove, and don't rub your eyes while working with the hot peppers. Keep the juice from all of the peppers. Add all ingredients, with the exception of the Certo. Bring to a boil, allow to boil for five minutes, stirring the entire boil time. Remove from heat, and allow to cool for 10 minutes. Add Certo, and pour into jars. Hand seal and let stand for 10 minutes. After the ten minutes are up, turn the jars over to allow the seeds to mix. Let sit again for 10 minutes, and turn back over. This will yield about 6 8 oz jars.
2I usually use the spare glass jars that I have saved. If I am going to be giving this as a gift, I decorate the jar prior to filling it. Be sure to leave about an inch for head space.I have never tried the flavored vinegars for this recipe, but I bet that some of the mild fruit flavored ones are yummy! I usually turn the jars a couple of times after they have cooled off, then put on the shelf.
3This is wonderful with cream cheese and crackers or just about anything that you want the sweet/hot/sour taste to come thru. We eat it with my potatoe balls. Enjoy!