Instructions: We dont can the peppers but freeze them instead. Using the grill, I roast them until they are black on all sides turning them as needed. Remove from the grill and place in a paper bag or a large bowl and cover with plastic wrap-let them sit, covered for about 10-15 minutes. I scrape the black skin off under running cool water, remove the seeds and cut into desired pieces, usually just cut them in half. Blot them dry with a paper towel and place 1 divided pepper into a plastic sandwich bag. Freeze then place the sandwich bags into large freezer bags to help protect from freezer burn. These keep all winter. I just take as many out of the freezer that we need, defrost and usually put them on the grill for a few minutes to heat they also heat up nicely in the microwave.

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