Capsicum
use this method to preserve capsicum, it lasts well for up to and probably in advance of 6 months
Rinse capsicums
Cut capsicums in half, seed them.
Place, cut side down, under a griller and cook until the skins blacken and blister, remove and rub the skins away from the flesh.
Start sterilizing jars and lids
Slice thinly and pack into jars, using a thin spatular or wooden spoon to pack in - try not to mash them though
When the jars are full - leaving an inch headspace, add olive oil, leaving 1/2" headspace.
Screw down or clip on lids.
Place into pot of salted water, up to shoulders of jars. Process for 30 - 40 mins at 212oF with lid on to maintain temperature.
Allow to cool then store in a dark, cool place.
Note:
if you like add a crushed garlic clove, or teaspoon of minced garlic into each jar

Hi jdl,

have you tried roasted capsicum soup?

Roasted Red Pepper Cream Soup.

Ingredients:

          6    lrg  Red bell peppers
          2    tbl  Olive oil
        1/2    cup  Coarsely-chopped onions
          1    tbl  Minced garlic
          1    tbl  Chopped basil
                    Salt to taste
        1/4    tsp  Cayenne pepper
                    Freshly-ground black pepper
          4    cup  Chicken stock
          1    cup  Light cream
                    Basil chiffonade for garnish


Method:
Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.

Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.