There must be a minimum, uniform amount of acid throughout the mixed product to prevent growth of botulinum bacteria. Use only recipes with tested proportions of ingredients. Spices lose their flavor quickly. For best results, always use fresh spices in home canning. Garlic contains a water-soluble pigment that may turn blue or purple.
Specific problems exist when canning pickled peppers in oil.
Peppers in oil need additional processing time over recipes not containing oil. If peppers to be home-canned contain oil, take care that no ingredients touch the jar rim or flat lid. The Kerr Company, for example, does not recommend using their lids in products canned at home with oil. Wear plastic or rubber gloves when handling hot peppers. Hot pepper juice can be caustic to eyes or skin.