Recent content by juseasy

  1. J

    pod What kind of pepper is this?

    This is what I was expecting!
  2. J

    pod What kind of pepper is this?

    good idea! I'll just mix in some other peppers if I don't like the taste
  3. J

    pod What kind of pepper is this?

    So I did try them. They're hot, but not very hot. More like a habanero. I went through google images of Moruga Scorpion peppers and I came across another forum where someone had the exact same looking peppers as me. They thought they were growing Moruga Scorpions as well!
  4. J

    pod What kind of pepper is this?

    I bought a Trinidad Moruga Scorpion plant and put it in my greenhouse. The plant is loaded with peppers but they do not look like Morugas at all. Does anyone know what kind of pepper this is? My greenhouse is loaded with plants, scotch bonnet, carolina reapers, butch t, 7 pot jonah, lucy...
  5. J

    issue Black patches on peppers

    Hi Guys, My apologies for such a ridiculously late reply...the past year has really turned life upside down!! I just want to leave this post in case anyone else has the same issue...it was definitely sunburn! I kept all of the plants over the winter, plus I planted new ones. I took detailed...
  6. J

    issue Black patches on peppers

    honestly, my watering has been quite sporadic as I'm in the middle of a move and reno.    It's been warmer than usual (mid 20s Celsius) for the past week and a half.  So I have been watering every other day.   Half of the plants are in Miracle Grow Potting Mix 0.21-0.11-0.16 The other half are...
  7. J

    issue Black patches on peppers

    here are a couple pictures.   A lot of the the leaves are yellow and drop off.  It's strange because the plants with the "burnt" peppers don't look the healthiest but they certainly give me the most fruit
  8. J

    issue Black patches on peppers

    Hello,   I have 60 plants growing- 20 carolina reapers, 40 scotch bonnet from different seed sources. Half of my plants are at my house and the other half are at my parents house.    On 6 of the plants (4 at my house, 2 at my parents) I have black spots on the tops of the peppers.  2 of the...
  9. J

    Scaling Up changing the taste

    Thank you for all of your responses - so much good info! Now I I know I was doing everything wrong   @salsalady  - I was measuring by cups, teaspoons, tablespoons.  I only measured the peppers by weight.   @The_NorthEast_ChileMan  - thank you for the links.  I need to learn how to search...
  10. J

    Scaling Up changing the taste

    Hi Everyone,   I was just wondering if anyone has experienced a dramatic change in taste when they scale up sauce?   I have a red chile, habanero sauce that I make with vinegar, water and small amount of apple cider vinegar. After finally getting it to taste they way I wanted I decided to make a...
  11. J

    cooking Re-cook sauce that has already been bottled

    just an update   I cooked the sauce for another hour.  To be safe I washed then boiled the bottles and used new caps.  It turned out great     Thanks guys!
  12. J

    cooking Re-cook sauce that has already been bottled

    Awesome!   They are not refrigerated but I've kept the pH below 4.0.   Thank you for your help!
  13. J

    cooking Re-cook sauce that has already been bottled

    Yesterday, I made a scotch bonnet sauce with water, vinegar and salt.  I've already cooked it down and hot bottle it. When I did it, I was in a bit of rush and now I realize that I've added too much water.      Is it safe to dump all of those bottles back into the pot, cook it down and bottle...
  14. J

    color Mango Scotch Bonnet Sauce losing color/flavour

    Thanks for the responses.  I'm going to cut out the oil all together I started using oil because I wanted to have "natural" ingredients.  I didn't know much about gums at the time.     The sauces are not in direct sunlight but they are about 10 feet away from very large windows (so lots of...
  15. J

    color Mango Scotch Bonnet Sauce losing color/flavour

    I used the oil because I found it gave it a nice consistency.  But I think I can achieve this with xanthan gum instead.   Thanks for the suggestion, I'm going to try a batch without oil.  I'll keep you posted
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