8 green bell peppers
3 red peppers
8 yellow peppers

Add to each jar:
1 tsp. salt
1 clove garlic
1 sprig of fresh tarragon
2 tbsp. tarragon vinegar

Preheat oven to 400�F. Roast peppers in oven, turning frequently until they start to bubble and are partially brown. Remove peppers from oven and peel away skin.

Cut peppers in half and remove membrane and seeds. Cut each half into 3 strips lengthwise, and then in half.

Using a large pot that will hold a strainer, boil water and add peppers for 2-3 minutes so they soften slightly.  Plunge peppers into cold water to stop cooking.

Add 1 tsp. salt, 1 clove garlic, sprig tarragon and vinegar into each hot jar. Add mixed peppers to each jar and and fill jar with boiling water leaving a half inch at the top of jar.

Remove air bubbles and seal canning jars. Put in pressure canner at 10 lbs. for 35 minutes. Make about 10 quarts.