Urgent! Is this canning method a major botulism risk?
I have a friend who is canning hot peppers and giving them away as gifts, but I'm not sure they are safe to eat.
He slices the fresh peppers (jalapenos) and packs them into jars with some chopped onion and some dried oregano.
He then heats (but not to boiling) a solution of cider vinegar, sugar and salt, and pours that into the jars of peppers. The reason given for not boiling is to avoid burning the sugar in the mixture.
He boils the lids, then puts them on. That's it.
Is this safe?