Craig Watts wrote:

I don't have all that stuff you have in the recipe so I don't do the
boiling water bath (BWB). I just pack the jars with fresh picked
cayanee peppers, boil apple cider vinigar and top off the jars. Screw
the lids on and let cool. You should here the lids popping as the
contents cool. I then keep this product on the shelf with no further
processing.

I'm still a newbie at this myself Craig, but this sounds like a dangerous

practice. You might want to get some canning texts from the liberry
and read up on the subject. Or check out the USDA website.
Our FAQ has a pretty complete list of both. I think being fresh,
the peppers will not have got hot enuf to be sterilized, even tho
the high concentration of vinegar will keep the bad guys down.
BWB is not too hard or expensive to do - I used a stockpot at
first with a cake cooling rack. Course I could only do a few pint
jars at a time, but it was okay with me. A jarlifter is a real handy
gadget to have tho.
Edrena