The peppers are so much bigger from the fall garden, with thicker walls. I really have to say, I'm loving the quality of the fall garden.
I just trimmed the stems a bit, then packed into the sterile jars.
Cover with a boiled mix of 2 c. vinegar, 2 c. water, 1 tsp. canning salt, and minced garlic. Tuck in a bay leaf.
Process in hot water bath for 30 minutes. You're done!
Ready for some BBQ!