Scald ripe pimientos in boiling water or roast in oven until skins can be rubbed off. Remove skins, stem, seeds and blossom ends. Flatten pimentos. Pack into hot jars leaving 1/2 inch head space. Add no liquid. Adjust caps, process pints 40 minutes in boiling water bath and process quarts 45 minutes. Pints 15 minutes at 5 lbs. pressure and quarts 15 minutes at 4 lb. pressure.