Mary, I roast them on the barbecue until they are charred, then slip the charred skins from the rest of the pepper & scrape out the seeds and slice lengthwise. I don't can mine, but rather I freeze them. What I do is put as many as I would like at a serving into a freezer bag and twist tie it and pop into freezer. At my house not everybody likes them, so I fill up a cereal bowl and dump that amount into a baggie. I roast a bushel or sometimes 2 at a time. They stay really good in the freezer for a long time. This year I didn't roast any, as I've got some that are maybe 2 years old already in the freezer. When I want to serve them, I just thaw out (sometimes in microwave if in a hurry) add a little bit of olive oil and salt and parsley to them. Some people add a little bit of garlic powder as well. You can serve them cold, at room temperature, or heat them up in the micro, depending on your tastes. Signing off, I realize that I've probably been TOO WORDY!