Remove stems ends from peppers. Halve peppers, remove seeds and discard. Set peppers aside.
In a large pot combine broth, sugar, tomato paste, salt, vinegar, paprika, garlic powder, cloves, and allspice. Bring to boiling.
Pack peppers into hot clean pint canning jars, leaving a 1-inch headsapce. Ladle hot broth mixture over the peppers, maintaining the 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a pressure canner, at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for dial-gauge canner, for 35 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.
To serve, place contents of jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).