Recent content by Fireeater86

They freeze them and make sauces with them. I was thinking $20 a lb but I dont want to insult them or get ripped off. Its a variety of peppers including reapers, Brainstrains, ghosts, chocolates, nagas, fatalis ect. They asked me how much I can get them and the price per pound. Is $20 a pound...

Thanks! They seem to only refer to price per pod not per pound.

Not really sure where to post this. I have a local restaurant looking to buy some superhots. What is a fair price per pound?

I have a local company insterested in buying some of my super hots. What a fair price per pound?

Just wanted to update. The plant is getting some color back into it. I just flushed with water really well (a few times a day for two days) then let it dry out. Thanks again.

Thanks everyone.How frequent should I flush? With the slow release I have in the soil I think it might take a while to flush. The only cause I can think of is my cal mg sup. For my cal mag sup I mixed lime with white vinegar and let it react. I measured the ph and it was around 5.5. I then...

Thank you. The cal mg sup I used was homemade and slightly acid. If anything, I thought the soil was too acid Im glad I asked. What does DTW stand for and what the most common fulvic chealatimg agent? Anything I can pick up at the hardware store?

Here is another pic

The new growth on one of my 15 plants is turning yellow/white. The other 14 plants are a nice dark green and all the plants were treated the same. I used HP promix, miracle grow slow release shake and feed 12-4-8. I also used a liquid cal/mg sup one time. I tried epsom salt as a foiler spray...

Thank you very much!

Thank you. The plain was to just blend up vinegar, peppers, and salt and then pressure can it. The pH meters I have had were very inconsistent. I figure I could just pressure can it and then the pH wouldn't matter.

Has anyone had any luck pressure canning their sauces/ mashes? I was thinking about trying this because I don't have a PH meter and I want to make sure it is shelf stable and safe. Can anyone recommend a good pressure canner that wont break the bank?

I have tried the fermented thing several times and I want to try something different. Does anyone know the proper vinegar to pepper ratio to make a safe non fermented mash? I have heard others reference 93 % peppers to 7 % vinegar but I am not sure. If so is that by weight?

I trust the seed source. I purchased them from a well known reliable vender. Also my method seems to be working for every other variety. I thought maybe you all knew something special about this variety. Maybe they perfer something different. Another variety I seem to always have issues with...