Roast peppers and garlic cloves over hot coals, on a grill or under the broiler until charred, turning to roast all sides. Once the skin of the peppers wrinkle and char and garlic has charred spots, remove from heat. Place peppers in a covered bowl until cool enough to handle, about 15 minutes, then lift off skins. Slice peppers lengthwise into strips. Squeeze roasted garlic cloves to remove garlic from peel.

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.

Combine roasted garlic, white vinegar, cider vinegar, white wine, water, onion, sugar, oregano and salt in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes.

Pack peppers into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover peppers leaving a 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.