Last year was our first year canning, and we really loved it. None of our peppers came up last year. This year we've got tons of sweet peppers and some bell peppers - I clearly started them too early. I was thinking I could can them with either a regular or pickling recipe so we can use them later in our salsa. I'm figuring maybe it's okay because we used pickled jalapenos in our salsa last year and it was fine. Does anyone do this, or do you have any luck just freezing them?