Ooops and I meant to add... I was also thinking of doing a batch of Annie's salsa using only roasted poblanos, what do you think?

Annie's Salsa using the roasted poblanos sounds good. I'd go for it and lable the jars accordingly. I made both of these recipes from small batch preserving this year. I don't see any reason why you couldn't double them or more.

Fire Roasted Pickled Sweet Red Peppers (I think you could subsitute another kind)
6 - 8 small sweet red peppers (about 2 lb)
1 large clove garlic, unpeeled
1/2 cup dry white wine
1/2 cup white vinegar
1/4 cup cider vinegar
1/2 cup coarsely chopped onion
2 T granulated sugar
1/2 tbsp organo leaves, or 1 tbsp fresh
1 tsp pickling salt

1. Roast peppers and garlic on the bbq grill or on a rack under the broiler until skins are blistered and starting to blacken. Place peppers in a paper bag until cool enough to handle; set garlic aside. When peppers are cool, remove skins, cores and seeds. But lenghtwise into strips about 1 inch wide, set aside.
2. Combine wine, vinegars, onion, sugar, oregano and salt in a small stainless steel or enamel saucepan. Squeeze roasted garlic to remove the skin, mash and add to saucepan. Bring mixture to a boil over high heat, reduce heat and boil gently for 5 minutes.
3. Remove hot jars from canner and pack peppers into jars within 3/4 inch of top rim, being careful to not pack too tightly. Pour boiling vinegar mixture including onion to within 1/2 inch of rim. Process 15 minutes for half-pint and pint jars.
Makes 4 half-pint jars

Fiery Yello Pepper Salsa
The salsa has lots of heat. If you don't like your salsa this hot, use more sweet pepper in place of the hot ones. Just don't change the total amount of peppers.
2 cups chopped sweet yellow pepper
2 cups chopped peeled ripe tomatoes
1/2 cup finely chopped red onion
1/4 cup finely chopped hot yellow pepper
1/4 cup finely chopped jalapeno pepper
2 large cloves garlic
1/4 cup lime juice (bottled)
2 tbsp white vinegar
1/2 tsp pickling salt
2 tbsp finely chopped fresh cilantro

1. Combine everything except cilantro in a medium stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for about 15 minutes or until mixture is thickened, stirring frequently. Stir in cilantro and cook for 2 minutes.
2. Remove hot jars from canner and ladle salsa into jars to within 1/2 half of rim. Process 20 minutes for half-pin and pint jars.

She also has recipes for "Multi-colored ginger pickled peppers", "pickled jalapeno peppers", and "Green and Red Pepper Relish".

I just made the pomona red pepper jelly recipe with red jalapenos, serranos, godfather and bell red peppers. It turned out great and all of the red made it really pretty. I think I'll try the yellow salsa recipe tomorrow. Thanks!

Here's my favorite salsa, if you'd like to try it. It is mild and uses mostly bell peppers though.

12 cups seeded diced tomatoes
4 cups diced green peppers + 3 minced jalapenos (seeds and ribs removed)
2 cups diced onions
1 cup 5% vinegar (standard clear, colorless stuff in the bottle)
4 tablespoons lime juice (fresh)
2 tablespoons cilantro (fresh, minced)
8 garlic cloves put through a garlic press
4 teaspoons canning salt
Mixed all ingredients. Brought to a simmer on the stove for 20 min. and canned in pint jars with 2 piece lids at 10 lbs. pressure for 35 min.

I got the blessing for it from the Michigan Univ. extension. The pressure canning doesn't seem to detract from the texture.

Cindy