Roasting the peppers are easy, just place them on the grill over medium heat and turn them as they blacken.
As they turned black we removed them and placed them to the side.
Once the skin was removed they were ready to be used. We removed the stems, and cut them in large pieces.
We wanted to can them so we weren't quite done. We used Ball's recipe but substituted 1/4 cup balsamic vinegar for white vinegar.
They turned out great, and will be appreciated throughout the winter.