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I'm boiling my sauces and putting them into clean jars. Once cooled they go into the refrigerator. My batches are fairly small so it all gets eaten within a few months. I've never had any problems but I just want to confirm that my process is safe. Should I boil my jars and lids, fill and then...

I scored one today at the local hydro shop's outdoor garden. I also got a peach habanero and a couple long skinny twisty red ones that I haven't ID'd yet. Anyone have any info on the haiti cluster? I can't seem to find much about them. Thanks! (I'll post a couple pix tomorrow) And here's Pepper...

It's fun reading about all the different peppers and such but I love the pictures. So here's a couple of mine. I'll start with my jalapeno. There are several ripe that I'll pick soon. Here's a couple.

I've got about a half bag in the freezer and several ripening on the plant and I'm torn on how to use them. Should I dehydrate and grind them into a powder or should I make a sauce? Whatcha think? Suggestions or comments?

Does it really matter?

A friend dropped these off yesterday to see if I could help revive them. (fish and super peppers) Any ideas what's wrong with them? Is it some sort of insect damage? Do I need to grab some neem or azamaz? Or is it something else? Thanks.

Hey folks. I whipped up my first sauce today, which was based (thank you) largely on THIS RECIPE by texas blues. I used: 25 cajamarcas 4 carrots small handful of chopped shallot* large chopped garlic clove* (not the whole thing, just one large segment) (*sauteed in olive oil) pineapple 2/3 cup...