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  • We'll need an example recipe to answer this. Commented Aug 6, 2018 at 21:51
  • I use peppers, onions, garlic, tomatoes, and salt. Commented Aug 6, 2018 at 21:54
  • Without vinegar (or lime juice, or citric acid, etc.) your hot sauce may have a pH too high for normal canning. You could pressure can it, or find an acid you like better. Commented Aug 6, 2018 at 22:12
  • 2
    Welcome to Seasoned Advice. ;-) Please don't answer requests for clarifications in the comment section, but edit your question to include important information so that the problem solvers here don't have to read through a slew of comments but your question is self-sufficient. 0:-) Also, please edit your question to add which kind of canning methodology you'd like to try; if you have anything against using chemicals and then leave a comment @Fabby Commented Aug 7, 2018 at 1:13