To can roasted red peppers, combine roasted garlic, vinegar, white wine and onions in a saucepan. Season with sugar, oregano and salt, bring to a boil, and simmer for five minutes. Pack the peppers into jars, add the hot liquid, and process the sealed cans in a canner for 15 minutes. Alternatively, can the peppers in olive oil to create a flavored oil for bread or salads.
To make four jars of pickled roasted red peppers, roast 20 medium sweet red peppers, and cut them into serving-size pieces. Make a pickling liquid by mixing 4 large cloves of roasted garlic, 1 1/2 cups each of white vinegar and cider vinegar, 1 1/2 cups of dry white wine, 1/2 cup of water and 1 coarsely chopped onion in a saucepan. Season the mixture with 1/2 cup of granulated sugar, 2 tablespoons dried oregano and 4 teaspoons of canning salt. Boil over medium-high heat for five minutes.
Place the peppers into hot jars, simmering in a boiling water canner, leaving 1/2-inch headspace. Ladle the pickling liquid into the jars, leaving the same headspace. Process the sealed jars for 15 minutes, remove the jars, and cool.
Another option is to marinate the peppers in pure olive oil instead of pickling liquid. After roasting, place the peppers in a large canning jar. Heat the olive oil until it is 200 degrees Fahrenheit, and then use a funnel to fill the jars with the oil. Once sealed, the peppers will keep for up to three months.