Some techniques for canning peppers include freezing them or pickling them. When cooks work with peppers for canning, they need to wear gloves to protect from chemical burns from the juice.
When freezing peppers, the cook needs to remove the seeds and core and slice them into strips. This technique requires the cook to store the peppers in freezer-safe plastic bags and squeeze all of the air out before placing in the freezer.
When pickling peppers, the cook slices the pepper in half, removes the core and seeds, and cuts them into strips. After placing the peppers in a jar, the cook pours white vinegar to cover over the peppers and seals the jar.