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its really informative, though slightly dated (i believe it was published in the mid 90s) but definitely full of good information- it was a great buy

bam! it came today!

id say have a dark period, ive heard seedlings do ok with 24hrs on, but at 2-3 months you should have a decent sized plant

salsalady- have you written a book yet?

All ingredients acquired! I picked up some agave nectar- this is new to me, Ive read you can substitute agave for honey (and brown sugar?) Another recipe im trying has flower honey but I cant find any locally, can agave nectar sub for that too? Thanks!

i have a ninja and love it

mines ordered- i feel dumb now for not looking there :) even went to barnes and noble-

exactly that lol dont know why i didnt look there :/ thanks!

i have this book, the bbq bible, that details a bunch of different types of bbq sauce, talking about the origins of different types of sauce, has a few basic recipes for each style etc.. im looking for the same info but for hot sauces- it would be nice to have one source that says louisiana hot...

im curious too- making a batch of ghost/mango and yeild will be approx 20 bottles, and 12 ghosts.. this is for my brother who puts After Death habanero concentrate on everything- should i bump it up?

ok here it is- its really simple :) Ingredients 2 cups chopped red and yellow bell pepper 8 habaneros (i deseeded and put the seeds in a small spice bag- they were in the cook but pulled at the end) 7 cups sugar 1.5 cup white vinegar 8oz liquid pectin (the consistency was just...

sure- ill get it when i get home- and its quite tasty

thats what i was looking for! thanks! i would rather bottle it in 5oz woozies and not have to worry about filling the fridge up- im pretty sure the ph will be ok but definitely going to check if before any bottling- also thought about putting it in a big jar for a day or two before bottling and...

http://m.allrecipes.com/recipe/57326/bobs-habanero-hot-sauce---liquid-fire hopefully that link will work :) so this isthe recipe i want to try- so my alteration would be 1) cooking it and 2) reducing amount of mustard and possibly use steens cane syrup instead of molasses

seems like im pretty safe to bottle the peach sauce, think im going to blend/cook/blend/boil bottle

it sure does! this is my second season growing and just a few months ago i started making habanero jams- always love it when someone loves my stuff

ifound a recipe that sounds delicious, only it calls for canned peaches and is not cooked at all.. id like to give it a go, but cook it and bottle like normal. are there any red flags im not aware of regarding shelf stability with peaches? can unopened bottles stay on a shelf? i heard that...

hello from louisiana!

definitely getting a smoker- eventually

thanks! im going to let that jar go for about a month then blend taste it- in the meantime im going to make some habanero peach hot sauce- headed to the store pretty soon for ingredients!