It's canning season. Don't let any of your fresh homegrown fruits or veggies go to waste.

CANNING PEPPERS, HOT OR SWEET (including chiles, jalapeno and pimiento)
Quantity: An average of 9 pounds is needed per canner load of 9 pints. A
bushel weighs 25 pounds and yields 20 to 30 pints - an average of 1 pound
per pint.

Quality: Select firm yellow, green or red peppers. Do not use soft or
diseased peppers.

Procedure: Select your favorite pepper(s). CAUTION: If you choose hot
peppers, wear plastic gloves while handling them or wash hands thoroughly
with soap and water before touching your face. Small peppers may be left
whole. Large peppers may be quartered. Remove cores and seeds. Slash two or
four slits in each pepper, and either blanch in boiling water or blister
using one of the following methods:

Oven or Broiler Method : Place peppers in a hot oven (400 °F) or broiler
for 6 to 8 minutes until skins blister.

Range-Top Method: Cover hot burner, either gas or electric, with heavy
wire mesh. Place peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This will
make peeling the peppers easier. After several minutes, peel each pepper.

Flatten whole peppers. Add ½ teaspoon of salt to each pint jar, if desired.
Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch
headspace. Wipe jar rims.

Adjust lids and process pints in a weighted gauge canner at 10 pounds
pressure or in a dial gauge canner at 11 pounds pressure for 35 minutes.

http://hgic.clemson.edu/factsheets/HGIC3300.htm

http://web1.msue.msu.edu/imp/mod01/01600704.html