Choose any type of fresh pepper, including Italian or Cuban, jalapeno, poblano, chiles, bell pepper (red or green), etc.

Grill or roast peppers under a broiler, on a grill or gas stove top until darkened blisters form, turning frequently for even blistering. While peppers are hot, transfer to a brown paper bag and roll up the bag to close for several minutes.

Remove blistered skin. Peppers may be left whole or quartered and cored.

Pack peppers into canning jars and fill with hot water and add 1/2 tsp. canning salt to each jar. Sliver garlic cloves very thinly and add several to each jar, if desired.

Wipe rim of jar clean with a damp paper towel. Adjust two piece lids. Process pints or half pints for 35 minutes at 10 lbs pressure in a pressure canner.

Remove from canner and cool on rack for 24 hours before washing jars and storing in a cool dark place for up to 1 year.

It takes approximately 1 lb of peppers to fill a 1 pint jar but this depends upon what kind of peppers are being used.