Freezing:
Wash and stem; pack into freezer bags or containers leaving no headspace.
Canning:
Select firm yellow, green, or red peppers. Wash and drain. (Caution: wear plastic gloves while handling hot peppers or wash hands thoroughly with soap and water before touching face.) Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds.
Hot pack only-Slash 2 or 4 slits in each pepper. Blanch in boiling water or blister skins by placing peppers in hot oven (400 degrees F) or broiler for 6 to 8 minutes. Place blistered peppers in pan and cover with damp cloth. Let cool several minutes, then peel. Flatten whole peppers. Fill jars loosely with peppers and add boiling water, leaving 1-inch headspace. Pressure can at 10 pounds pressure for 35 minutes in pint jars.
