Recent content by frjeff

Surely glad all you pepper heads are out there. Helps ease my anxiety and gives me confidence that this might all work just fine in time. Patience is what I need!

Added one capsule of live LAB capsule contents yesterday afternoon and this morning the mash is really floating. Need to weigh it down totally submerged, correct? I do have an airlock on my quart jar, so unsure about the floating being a problem.

Thought I'd add a few specifics about this batch to better enlighten all of you great responders:   The pic does not show it too well, but my mash is floating about 1.5 inches above the bottom of the quart jar.   Peppers were approx 50/50, frozen/fresh.   White thing on top of mash is an upside...

Two days ago I mad a mash of primarily habs and gypsys to ferment in salt brine for hot sauce. No fermentation bubbles have yet been seen. I have it all submerged in a quart jar. Today I removed the cheesecloth and replaced with a water airlock. I now know I made two mistakes: I used approx...

And, just what is a MYCO product??

I have used ProMix (cannot remember the specific type) for the past two Springs as my starter mix. I still have a significant quantity left as I purchased a large bale. Will this stuff still work this Spring and/or beyond? I have it stored in a huge plastic tub with lid. Fr. Jeff+

Nothing like fresh salsa, but I need to use up gobs of Romas and hot peppers so will be canning some today and tomorrow. However, last year when I canned (obviously then cooked) some, it lost its fresh, crisp nature. I'm not too hopeful, but is there any way to retain that "fresh", crisp...

I still have about two weeks before planting in the garden and some of my plants (about 6" tall) are popping out blossoms. Do I leave them on the plant or pinch them off??? Fr. Jeff

I have a few Ash trees that must come down. Emerald Ash Borers have done their thing and they are dead. The tree removal guy will be using a chipper to remove the brush and I'll be cutting/splitting the wood to burn for heat in my man-cave garage. Might I want to have him leave the chips to use...

Mucho gratitude for the memory jogger!!!

Only my 2nd year at this and have an old man's feeble memory. Do I remove the trays from the heat pad once I have sprouts germinated? My gratitude for any input! Fr. Jeff+

All peppers were home grown. Habs I had frozen whole and de-seeded after thawing yesterday. Will try all of the good suggestions in next batch. I'm hoping the acidity is good. It would seem to be, what with over a cup of lime/lemon juice and the tbsp. of vinegar in but a 45-50 oz. yield, but...

Yesterday, I put together the following: 30 Habs (some small, some large) 3 Serranos 2 tbsp ground Thais 2 onions (med) 8 cloves garlic (crushed) 1/4 tsp salt 1 cup water 1 cup lemon juice 2tbsp vinegar 1/2 pint canned fresh peaches (without syrup) I sauted the onions and garlic brought all...

I have a prolific yield of this pepper. Thought they were Kung Pau, but not sure. Help? Frost headed here tonight. I have pulled and hung one plant (not ripened - green) in my garage. Perhaps it will ripen there - Need tips. Also, I have already dehydrated a ton of these and ground into chili...

I was just about to post the same question. We will hit about 35F tonight/early morn and I still have Habs and Japs I'd like to continue ripening. Temps here are to warm up following tomorrow for at least the next ten days. So, if I can get them past today, I have a shot at ripe peppers.