It sounds reasonable: the large quantity of vinegar will acidify the pickles, preventing the growth of botulism.
The processing step is mostly to seal the jars; the vinegar is the real preservation agent.
Still, I would feel better if The Kitchn had cited the source of the recipe, as you only want to use recipes that come from a trusted and qualified source.
I personally to be on the safe side would freeze it in another container. To freeze it inside the jars you would have to make sure you left enough room for expansion, which all foods to when frozen. If you didn't leave enough room to freeze in the jar, I would worry the lid would pop-off. That is why I feel your best bet would be freezing them in another container, leaving room for expansion.
The pressure cooker has the ability to sterilize, but it takes time. Clinical sterilization can only be achieved by running a pressure cooker that reaches 15 PSI at high pressure for 30 minutes – pressure cookers that do not reach 15 PSI, like most electric models, will require even more time.
Few pressure cooker recipes actually need 30 minutes of cooking time. Pressure cooking food for less than 30 minutes is not going to kill any more bacteria than bringing food to a boil (212F/100C). However, just like boiling without pressure, bringing a cooker to pressure will kill most bacteria responsible for cases of food poisoning like, Salmonella6, Campylobacter7, Lysteria8 and E.Coli9.
Read more: 3 pressure cooker nutrition myths that just won’t go away… ’till now http://www.hippressurecooking.com/3-pressure-cooker-nutrition-myths-that-just-wont-go-away-till-now/
I found this on Pressure cooking for Dummies:
http://www.dummies.com/how-to/content/pressure-cookers-for-dummies-cheat-sheet.html
Temperature-Pressure Ratios for Pressure Cooking
The following table translates the pressure setting on your pressure cooker to temperatures and pressure levels:
Pressure Setting Cooking Temperature Pressure Level in Pounds per Square Inch (psi)
High pressure 250 degrees 13–15 psi
Medium pressure 235 degrees 10 psi
Low pressure 220 degrees 3 psi
Should you try the freezing method, make sure you get as much air out of the container as possible to minimize ice crystal formations at the top, and freezer burn. I bet you can use the puree to make some great recipes over the winter, even bread depending on the kind of spices you added.
Good luck
Best Answer
I use the typical high acid method for canning.
Canning jars; new tops and then boiling water bath for 10-15 mins; never had an issue. Although my hot sauce has never last over a year without being used. :)
Originally tried using bottles as other mentioned; was too painful to fill in kitchen for my small batches I do (5 gallons at a time).
If you are looking to sell higher volume, getting a co packer may be the easiest bet.