Fire up your Big Easy. Add peppers to basket, but don't crowd them.

Add basket to the Big Easy and roast 30-45 minutes depending on how done you want them.

Remove and place peppers in a large bowl or resealable baggie and cover/seal for 10-15 minutes to let the skins steam off.

Remove skins, seeds, and stems.

Follow canning instructions below.

Mix vinegar and water in a sauce pan and bring to a boil. Remove from heat.

Put jar and lids into a large pot of water and bring to a boil for 10 minutes. Remove, drain, and set aside.

Pack peppers into jars as desired.

Add vinegar mixture. Using a knife, poke around the edges of the jar to make sure no air bubbles are trapped. Add more vinegar mixture if needed to maintain a level 1/4" beneath the top of the jar.

Add lid and screw on tight.

Place jar into hot water and bring to a boil and boil for 10 minutes.

Remove and let cool completely.

Check that the lid has shrunken (doesn't move if pressed). If it does, refrigerate and use within a few days.

Otherwise, store in a cool, dark place until ready to use. Refrigerate after opening.