Sorry, non-acidic canning is too risky. You can get botulism from home canned stuffed cherry peppers in olive oil. I don't look for such recipes. I know that in Italy they can peppers and things in pure olive oil and we never hear of anyone dying from it. I know that there are commercial products canned in olive oil, too. However, I will not go against FDA warnings on these things, so I no longer pass on such recipes.
