BELL PEPPERS:
We freeze our Bell peppers with our vacuum sealer. I bring them in and wash them and cut them up in strips. Put them into the bags and seal them. Perfect for easy meals.
The second way we preserve our peppers is to roast them. Start with fresh washed peppers. Remove stems and seeds. Cut into strips or leave them whole. Place on a baking sheet, drizzle with olive oil, and roast at 375 or 400 degrees until skins are wrinkled. Or we like ours blackened. Remove from oven and let cool. While they are cooling, prepare your jars. Pack jars with peppers and keep pushing down until you get to one inch headspace. Fill the jar with water up to the neck, debubble, wipe rims of jars to remove any juices or oil that might interfere with the seals on the lids. Place lids on fingertip tight, place in water bath canner. Make sure water covers jars completely. Let the water come to a rolling boil then start your processing time. I processed mine for 75 minutes. If you want to go longer, you can. After they process, remove from the canner to cool.
Here is the video verion:
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