Bell and sweet pepper glut

[Gem]

I have just done a clear up harvest and have a few too many bell and sweet peppers. Anyone got any recipes for long term storage options for these things (limited freezer space!)

Cheers

Gem

[Green Aura]

As with virtually all my recipes, I have no idea where I got this, so thanks to whoever.

Pepone

6 pounds green and red sweet peppers
2 medium carrots, peeled
1 quart white wine vinegar
1 large white onion
2 cups extra-virgin olive oil
15 fresh hot red chilies
4 plump garlic cloves
3 celery stalks
2 tablespoons sea salt

Wash and thoroughly dry the peppers and chiles, then cut them in half, discarding the seeds and white internal membranes.
Chop the peppers, chiles, celery, carrots, onion, and rather coarsely by hand. Transfer the chopped vegetables to a bowl and add the salt. Set aside for 24 hours, but do not refrigerate. The vegetables will give off quite a lot of liquid.

At the end of that time, turn into a colander, rinse the salt off thoroughly under running water, and set to drain. Transfer to a bowl, cover with the vinegar, and set aside for another 24 hours.

Have ready 4 pint (or 8 half-pint) sterile canning jars.

Drain the vegetables in a colander, but do not rinse. Fill the jars with vegetables, then olive oil, which should completely cover the chopped vegetables. Push a table knife into the jar in several places to get rid of any air bubbles. Screw down the lid and proceed with the remaining jars.

Process the jars for 20 minutes in a water bath canner. Remove from heat and let cool. Then remove the jars from the canning kettle. Set aside in a cool, dark place.

The Pepone will be ready to use in 2 weeks. Use as a condiment for any meat or fish dish.

The balance of sweet and hot peppers is really up to you: If you have mildly spicy peppers, like New Mexico or Anaheim peppers, for instance, make Pepone with those on their own; but if, on the other hand, the only chiles available are fiercely hot—like Scotch bonnets—you might want to cut down on the quantity of chilies and increase the amount of sweet peppers.

[Urban Ayisha]

hmmm this recipe sounds interesting and contains everything i've got a glut of at the moment but i don't have canning equipment, just loads of jars! would it work in jars?

[Green Aura]

As long as you use something like waxed paper to keep the vinegar from touching the metal lid it should be fine to use jars.