Recent content by Wheelchair Bob

Thanks Phil, I wasn't sure if canning them that way would lessen the crunch a bit or not.  I really do like them a little soft and more chewy.  That way I am not fighting getting it crunched up along with trying to enjoy the taste.  I have been know to pick through the gallon jar and get a few...

Yup, I pressure can just about everything except tomato sauce.  It's safer, faster and heats up the kitchen less too.  Last batch was Jalapeno pepper rings and whole peppers.  Up on deck is pepperoncini when my plants start producing enough to make it worth doing.   WCB

I am growing a bunch of different varieties of pepper that I intend to pressure can as they come into the season.  While most folks seem to seek the perfectly pickled crispy pepper, I am looking for a reliable way to allow them to soften a bit so they aren't such a toothy crunch.  I eat a whole...

A Chicago dog has all of the basic ingredients of a standard hot dog. An all beef wiener that is steamed and not boiled, a layer of the usual condiments such as mustard, pickles and onions an to this they add one or two of the Sport Peppers. Sport Peppers are a separate and distinct breed of...

Thanks Smokin!!! I am using the Vienna brand of peppers and they are unbelievably hot this time around.  I'll give Marconi a try the next time because they just aren't enjoyable as hot as they are with the long lingering burn they leave behind.  I'lll keep looking for a solution for the others...

Any body got a brand name for a milder hot pepper for my chicago dogs?   I have two jars of the sport peppers that are supposed to be used, but them puppies are way too hot for me to even think about eating on the side with a sammich..  I would like to stay with an authentic pepper, but would...

You have to use a live bacteria to get the best start on a batch of 'kraut.  I have a friend who brews beer that gives me one from time to time and I pour a splash of that in my ferments to get them started.  Not enough to taste of change the color, but enough to add some bacteria to the mix and...

Bob, Poblanos do not grow prolifickly here in central Fl either.  The growing season when it is mild is too short to set large quantities of blooms and pods, so we just get ours from the local IGA market.  We have a fairly large population of migrant Mexican and Guatemalan  farmers who insure...

Just joined but have been looking for a pepper related forum and considering joining one for a while.  I am a 100% disabled Vet who became ill while in Iraq which caused my ultimate retirement.  I moderate  over on the Hobby Machinist site and do ornamental iron work in my home shop to keep...