Given the 3 cups of vinegar my gut says it should be safe to heat it up, hot pack and can...

BUT

For a new caner my best advice would be to stick with "approved" and "tested" safe recipes.

Stick with canning recipes from Ball and the NCHFP - National Center for Home Food Preservation

Also, you can do some searches/reading and tap into the fine folks over on the Harvest Forum, link below.

If you decide to use your recipe it's your choice but you proceed at your own risk.

Here is a link that might be useful: Gardenweb Harvest Forum

This post was edited by ottawapepper on Mon, Sep 23, 13 at 17:55

Here is how I do it:

--after cutting all the peppers, I would cook them in about 1/2 cup water and 1 cup vinegar. Until peppers get soft.

-- use a stick blender and blend the hell out of it in the same pot.

-- strain to get out all the pulps, seeds ...

---pour it back into the pot add more vinegar(depending on how thick or runny you want it). add salt. Bring it to boil.
-- take off of the heat add lime/lemon juice ,...can it.