My friends, Rae and Suzy, came down from St. Catharines's to visit recently and while they were here, we packed roasted peppers together.
Boil the jars, lids, and bands to sanitize and set out to cool. Fill 1/3 of the jar with certified high quality olive oil. Add 1 tsp fresh rosemary.
Scrape the blackened portions off the peppers and then slice into 1 1/4 inch wide strips. Layer in the jars, adding oil, rosemary, and 1 tbls of pickling salt. Wipe the jar edges off very well, lid and band tightly.
The packed peppers will keep in the back on the the bottom shelf of your fridge for six months. If you want them to keep longer on a pantry shelf, can them (water or pressure).