Remove cores and seeds.
Cut bell and other large peppers into quarters. Smaller peppers may be left whole or halved after core and seeding.
Pack into sterilized, hot pint jars. (May also use half-pints if desired.) Leave 1" headspace.
Top up each jar with clean boiling water, maintaining headspace.
Remove all bubbles from jars. Make sure to double-check for proper headspace.
Wipe rims and place lids and rings on jars, tightening to only finger tight. Do not over tighten!
Process 35 minutes at 11lb of pressure for dial pressure cookers, or 10lb for weighted-gauge canners.
Allow pressure to dissipate naturally. Remove from canner (never force open the lid!) and place on a towel or drying mat to cool.
Verify that each jar has sealed. Remove ring from jar to store. Make sure to label and date your jars before storing.