The last step – pasteurization. This is very important step, because this step is responsible for the safe shelf life of this cans.
Close cans with sterilized lids – pay attention – you should only put lid on the top of the can, do not seal it and do not lock it,lid should be loosed. Place cans into a water bath and keep them 2 hours at 90 degrees. It is possible to keep them in the oven at 90 ° C, if oven allow to keep this temperature.
After 2 hours of pasteurization, remove cans from the pasteurizer, tightly close lids and place them upside-down until they chilled to a room temperature.
At the first step of cooking, it is necessary to remove skin from peppers. You can either roast bell peppers in the oven, 250 ° C about 40 minutes, until skin turns dark, or you can grill peppers on the charcoal barbecue, until the skin turns black in some areas. I do prefer to use grilling on barbecue, because this procedure adds a bit of a smoky aroma to peppers. 
Store browned peppers in a large bowl, and when they chilled – peel the skin. Skin should be peeled easily. Also remove all seeds from internal area of peppers. When peppers chilled down , they produce plenty of juice – keep this juice, it will be used in canning. 
Prepare cans for canning. Cans should be washed and sterilized. Place into each can following ingredients (amount given for 500 ml cans, for other can volume – recalculate proportionally):
Fill cans with peppers. Also, of you wish, you can add some slices of courgettes, pattypan squash or aubergine. Top it up with pepper juice. 
