canning hot sauce, safe recipe? possible to use bottles?
I am going to have a bumper crop of habanero peppers and would like to bottle hot sauce. Question 1: I haven't been able to find a recipe on the USDA site so am considering a version with this combination of ingredients. Does this appear safe? 3 pounds peaches, quartered and peeled 2 cups apple cider vinegar 3/4 cup sugar 1 small onion, chopped 1 sweet orange pepper, seeded and chopped 5-6 habanero peppers, stemmed and seeded 5 garlic cloves, peeled 1/4 cup bottled lemon juice 1 1/2 tablespoons sea salt all ingredients are cooked, pureed, and water bathed processed for 15 minutes. Question 2: I would like to preserve this in bottles rather than standard jars with rings and caps. Are they bottles and caps that work in a water bath? Question 3: if this recipe is fishy, do you have any leads on good hot sauce recipes that could be preserved?
Thanks for your help.
Are you aware of any way to test the PH of a recipe?