I roasted the sweet peppers and then pulled the skins off them, once they'd cooled down a bit.
Then I packed them into a jar and pressure canned them for half an hour. This should preserve them over the winter.
I also tried a new trick with the pressure cooker - using it to cook eggs. Fresh eggs are always a pain to peel, but if you cook them in the pressure cooker, they turn out to be extremely easy. I cooked them at the lower pressure setting for six minutes. I think next time I'll do it for four or five, as the yolks were a bit dry for my taste, but this was definitely an experiment that was worth repeating.