Question about: Fresh Sriracha (aka, home made 'Rooster') I'm wondering about processing time for a traditional canning/water bath.

Here's a blog post by someone who adapted that recipe for home canning,
http://thekitchenette.wordpress.com/2010/10/21/october-can-jam-homemade-sriracha/

Just in case it's more appealing to you, it freezes very well. I just defrosted one of my little bags and it tastes exactly as it did the day I made it. On a suggestion from a friend, I used pineapple juice instead of vinegar. Mind blowing.

There seems to be plenty of acid in the recipe, so I think 20 minutes (at sea level) for pints in a water bath canner. Adjust the time for the altitude at which you live. Pressure canning would be better.