I have a ton of huge, sweet, red peppers that I plan to can but I'd like to remove the skin first. In the past I've done the "char-on-grill and steam-in-sealed-container" method and it has worked just fine, but I was talking to a coworker who said she peels peppers like she does tomatoes. In other words she dunks the peppers in boiling water for a few seconds and then plunges them into an ice water bath. She said the skins slip right off.

I haven't seen this mentioned in any recipes I've seen and was wondering if anyone has tried it?

If it works does it only work on whole peppers, or can I stem and seed them and then blanch them to remove the skin?

Thanks!

Bart