OK, preserving mamas, I need some advice. I roasted four lovely, local, organic red bell peppers this morning in my oven. They turned out great and are currently in 2 Ball jars in my fridge, covered with wax paper and a rim (because I need to get actual lids for my jars). I don't have a pressure canner, because I wasn't going to can anything at this point in the season (I've only done tomatoes and blueberry jam in a water bath before). What should I do to keep them? Should I cover them with olive oil? Should I freeze them? Can I keep them in the fridge if they're in oil? How long?