Originally Posted by Krystyna

Pretty much anything with high acid can be put in a boiling water bath for the standard time -- so peppers in vinegar are fine that way. Anything else, like the tapenade has to be pressure canned. Late in summer I have my canners going around the clock. We're working on figuring out the equipment we need for my son's killer hot sauce. It's fine to can in a jar, but I need to get the equipment to sterilize and fill bottles. It's so hot I can't even have a teeny lick of it.