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There have been 1000 items by SmokenFire (Search limited from 17-March 42)
Since you mentioned adding fruit AFTER ferment...How does that affect the overall quality of the "fermented sauce". Does it have an impact on the shelf life? Do you have to add more vinegar to the sauce due to fresh fruit added? Sorry for stealing this topic.
Adding fruit after the ferment does not negatively effect the overall quality of the fermented sauce. It adds to it.
It also does not have an impact on the shelf life of said hot sauce, provided your pH is acceptable.
You do not necessarily have to add more acid to a previously fermented mash that you then added fruit to after the original fermentation finished, but you would need to check pH levels prior to bottling such a sauce for sure.
hope that answers your questions and good luck!
If you grow them in containers, they are painfully slow. Those who have the luxury of planting in soil, I've seen have much better luck. Overwinter may be required.
I had three plants in our raised beds three years or so back the last time I had them. Kept trying to grow them because I love that sweet heat. Lots of foliage, very few peppers. What peppers I did get took forever to ripen. Maybe a total of 8-10 ripe pubes from 3 plants for the entire season.
Of course that could be me, but the rest of my plants did (and have continued to do) well so I tend to believe its more our climate not being ideal for that variety.
Just chiming in cause I noticed the OP is in Chicago. It's tough grow any pubescens where we're at. a lot of flower drop, not many pods - just my experience thus far after growing them for several years. our weather just isn't all that compatible with them. they are readily available at most latin grocery stores in the city and burbs though. I saw orange manzanos at butera last weekend.
This here - see - this is a thread that I read early on in my visits to THP. Way back when I was a lurker, before I even had an account. And reading then about how much this site collectively comes together, to appreciate each other, and seeing it still going on now - man it gets me all right in the feels every time. Pepper people are the best, hands down.
How are Padrón peppers?
Excellent. I grow them every year because of that.
Other peppers I grow every year:
Peppers I grew this year that will definitely be in next year's garden:
Giant Chocolate Habanero
I'm thinking about over wintering a couple of my pepper plants. I don't have a lot of space or lighting, After looking around I saw where someone said take a few cuttings off of your pepper plants and root them, place in small containers and I can just put them under my t5 lights until I can get them outside again.
My original plan was just to start everything from seed again next year. However, even after starting in March this year, my tobasco plant is loaded with peppers that'll never ripen, and Less than a handful of my datil ripened.
Would this strategy work? We're slated to hit the 30's this weekend. Otherwise, I'll just start from seed again next year, maybe start in February.
If the lighting isn't adequate for overwintering a plant can I please get some recommendations, I can set up a proper overwintering stain in my basement for next season.
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Welcome to THP!
You don't have to take cuttings off your plants and grow those out. You can dig them up, trim them and overwinter them in your house just like regular house plants. Search the interwebs for 'overwintering pepper plants'
Also most of the hotter varieties of pepper plants grown from seed would need to be sown around late jan/early feb to fruit in late aug/sept.
I have kept several overwinters in my house by the sliding glass door that goes to the back yard for a few years now. I cut them back when I bring them inside and water weekly if needed just like regular house plants. Do NOT put them in the garage or anywhere it freezes - they will die. Water them when needed - stick your finger in the soil and if its dry past your first knuckle give em a drink.
Lol the wrong post got deleted.
I was soliciting advice on what ornamental varieties are tasty, if any?
I grew a Hawaiian frutescens this year but its taking forever to ripen and I didnt get all the color changes I thought I would.
Are Black Pearl or Bolivian rainbow ok fresh or powdered?
Malarky - I edited the title for you.
1. Fish pepper. Beautiful variegated foliage and peppers that ripen to a deep red. Tasty and mid range heat - serrano or a bit above I would say. I love this plant and grow it every year.
2. Maui Purple. Dark veined foliage and pencil thin 2-3" upright pods that start green, then go dark purple almost black then ripen to red. I usually use them in powder or flake for pizza shaking.
3. Goats Weed (aka black cobra). Growing them out for the 1st time this year from seed that Hogleg sent me. Very unique 3-4' tall plants with light green leaves that appear lighter due to them being frosted with tiny white hairs - very similar to a pube! Pods are borne in clusters facing upright starting green then glossy black then dark red when ripe. Hotter than a cayenne imo, but not much flavor aside from a bit of bitterness. I imagine they would be good for drying but I'm going to match them with some sweet bells and make a Lousiana style test batch.
Lets get things straight...
I didnt lose out on anything.
You seem like a real cock sucker
And I don't give a rats ass whats in that bunk sauce.
You not answering just proves that your full of shit.
Your getting no respect over here either. Beat it!
Andy that's crossed the line and you're better than that. We all have bad days, so I'm going to chalk it up to that and suggest we move on. I prefer not to put on the mod uniform ya know?
Remember: We cannot control the actions of others, but we CAN control how we react to them.
tinypic closed after they got bought out by photobucket (a fox company go figure), so I lost a lot of photos. I'll try and reup with a new service I found - check out post image dot org if you're looking for a free photo hosting site.
Today's addition is grilled chicken thighs with grilled squash and spring onions from the garden. Rub for the chicken is salt/maui purple powder and the squash got a touch of parmesan at the end.
I’ve been cooking with deep fryer here at home for the past two months now — everything from family dinners to quick snacks — and am happy with it.
We would love to see examples of your fine fried foods, so please post them here instead of linking us to another site okay?
Boss / SmokenFire a (somewhat related) question: advice for maintaining the consistency of the sauce? i.e., a longer cook time will lead to something thicker. Do you generally start runny at the beginning or do you add liquid (water) near the end?
I will start with a thinner sauce with all ingredients and then cook down to the proper consistency. Process is: Big stock pot all with all liquid/fresh & dry ingredients cooked down for however long it takes (usually 1-2 hours) then I will blend the sauce and put it through a food mill (different plates for different sauces) into another stock pot, then that resultant sauce is cooked down to bottling consistency.