Recent content by Kentucky Joe

the big squeeze bottles they set on your table at restaurants. Red for Ketchup yellow for mustard, clear for mayo. YOu may need to snip the spout to widen it a little, you can get them at rest supply places usually about 2 bucks

I look more nuetral, about a 7 I guess, waiting on the results of the other 3 now, which tube is whick for the NPK, I have orange , blue and purple ( Ferry Morris kit)

running a soil test in my pepper garden, what are the optimum numbers that I WANT to see ( doubt I will, if things were growing well I wouldn't be running the test would I ?)

contact your local horticulture extension, they can tell you definativly what it is and the best thing to do for it

Wife is driving thru St Aug this weekend, whats a good nursery to stop at and get some datil plants?

I tried it, did not have good luck

run it through a strainer or cheese cloth

My biggest problem when I want to make sauce is my different pepper plants are never ripe at the same time, whats the best way to 'hold' the first ripe peppers as I wait for the others to ripen? freezing? are there any tricks to it, and will I lose any flavor or heat?

Grew up in Kentucky (hence the moniker) now living in sunny St Pete FL. Love to grow peppers and make hot sauce. I make my hot sauce for flavor not to see how hot I can get it. I like 'em hot, but Im past the point in life of looking at hot sauce as a dare or a contest ( for how hot only) Hope...

Greeting from across the bay in St Pete