Local preserving season is slowing down with the quieting of the harvest. One can still pickle onions, beets, garlic and other cellared delights but the variety is not as boundless as early autumn.
Preserving roasted peppers typically mark the closing of the harvest for our family. They are the easiest batch of preserving we do in a year and one of my favourites through the winter. We usually use Sheppard peppers (which are long and red) and/ or hot peppers (often processed separately) but anything fresh and local will do.