Freezing, is by far better for me. I don't think I'd ever can them.

I agree freezing is best for Bells. I use my Vidalia onion chopper with the 1/4" grid blade to chop them up and then seal them with the food saver in 1.5 cup amounts. I don't freeze any until fall just before the first killing frost.

Another vote for freezing. I just core, de-seed, cut into large wedges, flash freeze on a cookie sheet, then bag and store.

Dave

there's a 4th method! I think my favorite fermenting recipe is Salsa Starter which does contains some jalapenos, a little bit of onion and celery. Although it's great with fresh tomatoes added and served as salsa, I like it as a topping for my scrambled eggs plus added cheese. I use the Perfect Pickler gadget to ferment in any wide mouth jar. The recipe for salsa starter came with it but I believe it's also on the website.

Thanks everyone for the insight. Freezing it is!