KG, in my youth, we had to help canning baby white onions, gurkins etc. Also, preparing fruit to make jam and other veggies like haricots to sterilize.
What I can see from your picture, is that those jars aren't fit for a sterilizing process as you performed. In fact, you made your life unnecessarily difficult trying to sterilize...
Your jars are OK for putting paprikas in a vinegar solution like they did with baby onions and gerkins. That is many times easier to perform...
Here's an easy recipe that should work for you and the kind of jars you use. My suggestion is to make a batch of at least 10 jars or more. It's all not that much work and the jars will keep for at least 6 months. And do put your husband to work too! Canning stuff is -and has always been- a family job, a perfect occasion to talk to each other too, just like eating together is conversation. The following recipe is for around 2 small jars.
Sweet and sour paprikas
500 gram cleaned paprikas/ 100 gram sugar/ 2 teaspoons of salt/ 2 bay leaves/ 1 liter of plain everyday white household vinegar (you know, fit for cooking). Do use vinegar made from alcohol!
I would cut the paprikas from top to bottom in just 3-4 large slices, this will work easier to skin; cut just next to where you estimate the seeds hang on the top, straight to the bottom.
Put the paprika slices side by side on a baking tray, skin up. Then put them as close as possible to the grill or salamander in your oven to blacken the skin. Remove from the oven, put in a large plastic container with lid or in a glass container and cover with clingfilm. Let cool.
Now you can easily remove the skins. Put them in a sieve to get rid of the juices, you do NOT want them, neither the juice that came out of the paprikas when they were in the oven. Do something else with that wonderful juice.
(Note; fresh veggies were (and still are) heavily salted first and stored away overnight to eleminate a big part of their moist. Then the salt is washed off. Putting them in the oven like in my method, will eleminate the juices more efficient that that. So, don't rush them out of the oven, but also, don't let them in too long either. When the skins are blackened a good bit, get them out.)
Fill your totally clean jars with a bay leaf, then add paprikas, not too tight and not too full (let's say around 20mm from the top). Put these filled jars uncovered in your oven, set at 100-110°Celsius, this will sanitize them a little, dry the paprikas a little more, but most important, bring them to a temperature where you can pour boiling liquid in them without any danger of bursting the glass. Use kitchen tongs to get the jars out of the oven when needed, they will be very hot!
Boil the vinegar together with the sugar and salt until salt and sugar are dissolved. I know, your kitchen will smell of vinegar for a while.
Take the jars out of your oven and pour boiling hot vinegar in them untill they are filled up to 5-10 mm from the top. The paprikas need to be submerged.
Put the lids on and let cool. Store them for a few weeks (6 weeks is perfect) and enjoy!
Sorry for the metric measurements, I'm sure a good soul will help you out.