My family's canning tradition involves the following ingredients. I used 1 bushel sweet bells,, 1/2 bushel hot bananas, tomato sauce, crushed tomatoes, and diced. Plenty of chopped garlic, basil, and some olive oil: Roast until soft. Stir...stir....stir...Drink and spin ridiculous amounts of BS while stirring. Add bubbling soft peppers to hot jars. seal.Traditionally, that was it. I alone can peppers while some firmness remains and boil them for 45 minutes in a water bath. (Know it all with Biology degree frowned upon by rest of family...what the heck is botulism, anyway?) Mine keep longer.They're coming around. After 20 #$%$#@ years... Back in the day, We would do 6-10 double roaster batches, adding more and more hots to the bottom of the previous batch. Higher number batches were insane by my standards. i do an almost all sweet batch for my wife and kids, and a hot batch for me and to give to relatives. If I disappear from this forum, my oldest brothers have found this thread and eliminated me for omerta violations. Buon appetito!