Freezing:

Halve, chop, or cut into 1/2-inch strips or rings. May be frozen without blanching. For use in cooking, blanch halves 3 minutes, strips or rings 2 minutes. Cool, drain, and package.


Canning:

Select firm yellow, green, or red peppers. Wash and drain.  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.